Imagine the delectable fusion of smoked bananas and creamy coconut in a traditional Vietnamese flan. This Four-Ingredient Smoked Banana Coconut Flan recipe is simple, delicious, and truly unique.

Why I Love This Recipe

While traveling through Vietnam, I fell in love with their traditional desserts. The combination of smoky, sweet, and creamy in this flan captured my heart and I knew I had to recreate it at home.

Why You’ll Love It Too

Fast and easy prep
Unique smoked flavor
Creamy, comforting texture
Perfectly sweet, not overpowering
Dairy-free, gluten-free

Ingredient Notes

Ripe bananas – the riper, the sweeter. Coconut milk – opt for full fat for creaminess. Sugar – white is best but brown works too. Eggs – free range for best flavor. Substitutes: honey for sugar; almond milk for coconut milk.

Step-by-Step Instructions

  1. First, smoke the bananas.
  2. Then, whisk together coconut milk and sugar until dissolved.
  3. In a separate bowl, whip eggs, then slowly add to the coconut mixture.
  4. Stir in smoked banana puree.
  5. Pour mixture into ramekins, place in a water bath, and bake.

Things I’ve Learned

Ripe bananas smoke faster. A water bath ensures even cooking for the flan. Oven temperatures vary; it may take longer than expected. Leftovers can be refrigerated for 3 days.

FAQs

Q: Can I use a different fruit?

A: Yes, but smoking times will vary. What if I don’t have a smoker

Q: You can use a stovetop smoker or smoking gun. Can I make this ahead?

A: Yes, flan is best made a day ahead. How long can I store leftovers

Four-Ingredient Smoked Banana Coconut Flan

Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 70 minutes
Servings: 4

Ingredients

  • 2 ripe bananas
  • 1 can coconut milk
  • 1/2 cup sugar
  • 3 eggs

Instructions

  1. Smoke the bananas over wood chips for 30 minutes. Let cool, then puree.
  2. Preheat your oven to 350°F (175°C). In a large bowl, whisk together the coconut milk and sugar until the sugar is fully dissolved.
  3. In another bowl, lightly beat the eggs. Slowly add them to the coconut milk mixture, stirring constantly. Stir in the smoked banana puree.
  4. Pour the mixture into four individual ramekins. Place the ramekins in a large baking dish and fill the dish with boiling water until it reaches halfway up the sides of the ramekins.
  5. Bake for 30-35 minutes, or until the flan is set. Let cool, then refrigerate for at least 2 hours before serving.

This recipe has become a go-to favorite in my kitchen, and I hope it brings as much joy to your table as it does to mine!