ingredients

150 g of white chocolate
4 dl of coconut milk
2 dl sweetened condensed milk
3 eggs

For currant coulis
150 g of currants
30 g grated coconut
3 tbsp. to s. sugar

Steps

Step 1

Preheat the oven to 220 ° C (tea 8). Spread the grated coconut on a plate. Dore under the grill. Keep aside.

2nd step

Prepare the coulis: heat currants, sugar and 4 tablespoons. to s. of water for a few minutes over a low heat. Let cool, mix, keep in the fridge.

Step 3

Flan: Melt the chocolate in a warm bain-marie or 2-3 min in the microwave medium power, after 1 min, watch every 30 seconds (see Turning the hand "Melt ..."). Mix in a blender coconut milk, condensed milk, eggs and melted chocolate. Pour into a large pan or 8 individual ramekins. Place the mussel (s) in a deep enough dish, fill it with boiling water at half height. Bake it all approx. 50 min. Watch out: the custard must be firm to the heart. Let cool, place at least 3 hours in the fridge. Sow toasted coconut, serve with red currant coulis.