Caramelized Coconut Flan

A Mexican staple made wholesome with coconut milk. A layer of caramelized honey yields a light sauce with a nutty flavor.
½ c. raw honey

2 T. filtered water

1 lemon, juiced

½ c. Sweetened Condensed Coconut Milk (recipe below)

1 can organic full-fat coconut milk

1 vanilla bean, split and seeds scraped out

1 cinnamon stick

¼ t. sea salt

3 pastured eggs

2 pastured egg yolks

Sweetened Condensed Coconut Milk

1 can organic full-fat coconut milk

¼ c. raw honey


Preheat oven to 325F. Have ready a 2-quart nonstick flan mold and a large roasting pan.

In a small saucepan, combine raw honey and filtered water. Cook over medium heat until mixture reduces and turns a dark caramel color, about 280F (warning: it will burn at 300F+). Remove from heat and stir in lemon juice (mixture will bubble a bit) and pour into flan mold. Tilt the mold to swirl the caramelized honey around the sides. Place the mold into the roasting pan and set aside.

Prepare the Sweetened Condensed Coconut Milk by combining 1 can coconut milk and ¼ c. raw honey in a medium saucepan. Cook over medium heat, stirring occasionally, until mixture turns slightly caramel in color and reduces to ½ cup total volume, about 20-30 minutes.

To the completed Sweetened Condensed Coconut Milk, add 1 can coconut milk, vanilla bean (seeds AND bean), cinnamon stick, and sea salt. Whisk well and bring to a simmer. Remove from heat, cover with a lid, and let steep 10 minutes.

In a separate bowl, whisk together eggs and egg yolks. Add a small amount of the warm coconut milk to the eggs and whisk quickly to prevent the eggs from cooking. Add the remaining coconut mixture to the bowl, whisking constantly. Pour the entire mixture through a strainer set over a large measuring cup (4-cup minimum), discard the bits in the strainer, and pour the coconut/egg mixture into the flan mold.

Create a water bath by filling the roasting pan halfway with warm water, careful not to get any water in the flan mold. Carefully place in the oven and cook 50 minutes to 1 hour, or until center is set and jiggles slightly. Remove from oven and cool the flan completely in the water bath. Transfer flan to the refrigerator and chill a minimum of 4 hours before serving.

To serve, run a knife around the edge of the mold to loosen the flan. Place a serving plate over the mold and invert to remove flan. Serve chilled as-is or top with Whipped Coconut Cream.

A free-form pie filled with warm, juicy blueberries. Allowing the galette to cool 30 minutes after cooking will ensure a moist, buttery crust.
Blueberry Filling

3 c. fresh blueberries

½ lemon, juiced

1 T. tapioca starch


1 batch Almond Flax Pastry Dough

1 pastured egg + 1 t. water, for glazing


Preheat oven to 350F.

Mix blueberries, lemon juice, and tapioca starch in a large bowl. Set aside.

Cut 2 sheets of parchment to the size of your baking sheet. Between the 2 sheets, roll out pastry dough to ½” thickness, creating an oblong circle. Move the sheets and dough carefully to your baking sheet and remove the top piece of parchment.

Dump the blueberry mixture into the middle of the pastry dough, leaving a 1-2” border of dough. Moving gently around the circle, lift the crust onto the blueberries, overlapping and securing as you go. Once the entire edge is pressed up against the blueberries, smooth any cracks in the dough with your fingers, especially paying attention to the bottom edge (area closest to the pan) of the pie.

Whisk together 1 egg with 1 t. water. Using a pastry brush, coat the entire surface of the dough.

Bake for 30-35 minutes or until golden brown. Remove from oven and let cool minimum of 30 minutes before serving (this will keep the pie from crumbling much when cutting into it).

Serve as-is or top with Whipped Coconut Cream Topping.

Note: to make this sugar-free, sub 2 T. Date Paste for the raw honey in the Almond Flax Pastry Dough.