Kiwi and Coconut Flan
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 3 h. 30 min.
Ready in
Calories:
325
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 325 cal. | (15 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 21 g | (84 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 18.8 μg | (31 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 469 mg | (12 %) | ||
| Calcium | 47 mg | (5 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 16.6 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 31 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 lemon (juiced)
- ½ cup sugar
- 4 Kiwi (peeled and sliced)
- 6 sheets gelatin
- 2 cups Coconut milk
- 1 Tbsp Vanilla sugar
- To garnish
- Shredded coconut
- mint
Preparation steps
1.
Mix together the lemon juice, 3 Tablespoons sugar, and 3 ounces water and bring to a boil.
Add the kiwi slices, bring to a boil again, and drain.
2.
Place the kiwi slices in the base and around the sides of 4 timbale molds and leave to chill in the fridge.
3.
Soften the gelatine in cold water.
4.
Place the coconut milk, vanilla sugar and the remaining sugar in a pot and bring to the boil. Remove from the heat and wring out the gelatine.
5.
Stir the gelatine into the coconut milk mixture until it dissolves. Chill in the fridge and transfer to the timbale molds just before the cream begins to gel. Chill for at least 3 hours.
6.
To serve, knock the flans out of the molds and sprinkle with grated coconut. Serve garnished with mint.
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