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The homegrown kitchen’s salted caramel coconut flan

Serves   6
Prep time: 20 mins
Cooking time: 35 mins

Help make a difference to the lives of millions of farmers and workers when you bake, by choosing Fairtrade. Visit www.fairtrade.org.nz to find out more.





  • 1/2 cup Trade Aid Muscovado Sugar
  • Large pinch of sea salt
  • 1 tbsp water
  • 400ml can Trade Aid Coconut Milk
  • 1/4 cup Trade Aid Muscovado Sugar
  • 1 tsp Taylor & Colledge Vanilla Extract
  • 4 large free-range eggs


1. Preheat the oven 180C. Lightly grease 6 x 120ml ramekins.

2. To make the caramel: Combine the sugar, salt and water in a small saucepan and heat over a low heat until a thick golden caramel. This will only take several minutes.

3. Pour the caramel evenly into the ramekins and swirl to coat the sides - most of the caramel will settle on the bottom. Set aside to cool.

4. In a large bowl whisk together the coconut milk, sugar, vanilla and eggs until smooth. Once the caramel is cool pour the custard evenly into the ramekins.

5. Place the ramekins into a baking dish and fill with boiling water to come halfway up the sides of the ramekins.

6. Bake for 35 minutes. Check the custard is set with a toothpick, it should come out clean when pierced into the centre of the custard. Cool before serving.

7. Eat straight from the ramekins or invert onto small plates.

8. To invert: run a sharp knife around the edge, then holding the plate and ramekin tightly give a strong downward shake and the custard will slide out onto the plate and all the delicious caramel will run down the sides. Note: this may take a few good shakes.