Issue April 2017
Creamy custard with a hint of vanilla extract and sweet caramelized sugar is gently dusted with toasted coconut. This delightful Spanish flavor can be used in a variety of applications including dairy products such as pudding, milk beverages and yogurt as well as coffee drinks, alcoholic beverages and syrups.
Driven by the health and wellness lifestyle, coconut has proliferated. Widely accepted as a functional food and beauty product with a range of health benefits, coconut is a seed and a fruit. All aspects of the versatile coconut are being embraced - from oil to water and milk to sugar and flour. Coconut’s popularity is apparent. According to IRI, coconut water sales were up 64% the week ending March 26, 2016 and coconut oil sales increased by 122%. Research and Markets forecasts that the global coconut milk market will grow at a CAGR of 15.4% between 2016-2020. Coconut in all forms is here to stay.
Flan is an egg custard dessert made of eggs, milk and sugar traditionally served with a caramel topping. It is said to date back to the Roman Empire when there was an excess of eggs. Using Greek techniques, the Romans created new egg-based recipes and flan was created. Historically, flan was savory until the Spanish introduced the sweet version as we know it. Today, flan is commonly associated with Mexico and other Latin countries. Now flan is available in a variety of flavors such as coconut, mango, pineapple, coffee and chocolate. Flan is so well-liked it has its own National Flan holiday celebrated on August 21.