Coconut Flan with Caribbean Treasure Sauce

Step 1:

In a bowl, beat eggs until combined. Stir in sugar. Add coconut milk, evaporated milk and vanilla. Pour mixture into lightly greased 1/2 cup (125 mL) ramekins. Place ramekins in a baking pan. Add enough hot water to pan to come half way up outsides of cups.

Step 2:

Bake in a preheated 350ºF (180ºC) oven for 35 minutes, or until flan is firm at edges and a sharp knife inserted in centre comes out clean. Remove ramekins from water and cool on rack for 30 minutes, then refrigerate 4 hours or until cold.

Step 3:

In a bowl, defrost frozen fruit until soft enough to cut peaches into smaller pieces. In a saucepan, combine sugar and juice and cook over medium-high heat until sugar is dissolved and mixture just come to a boil. Pour over fruit.

Step 4:

To serve, run a sharp knife around the edge of flan. Place a small serving dish over top. Invert and shake slightly until custard drops. Spoon sauce around each flan. Garnish with mint.

Coconut flans can be covered (after cooling) and refrigerated up to two days ahead. Sauce can be covered and refrigerated up to one day ahead.