Saffron Coconut Cardamom Flan with Candied Orange Peel

Silky coconut flan infused with saffron, cardamom, and vanilla, finished with a soft coconut sugar caramel. Creamy, gently spiced, and not too sweet, it’s a chilled dessert made for slow moments and candlelit tables.

Servings: 4–6

Ingredients

Caramel Layer

• ½ cup organic coconut sugar
  
  

• 2 tbsp filtered water
  
  

Flan Base

• 2 cups full-fat organic coconut milk (canned, well-shaken)
  
  

• 2 TbspThe Fullest Saffron Latte Powder
  
  

• ¼ cup organic maple syrup (or organic coconut nectar)
  
  

• 3 tbsp organic arrowroot starch (slurry)
  
  

• 1 tsp organic vanilla extract
  
  

• Pinch organic sea salt
  
  

Optional Garnish – Honey–Saffron Candied Orange Peel

• 2 large organic oranges (Meyer if possible)
  
  

• 1 cup filtered water
  
  

• ½ cup raw organic honey
  
  

• PinchThe Fullest organic saffron threads (10–12, lightly crushed)
  
  

• 1 organic cinnamon stick (optional)
  
  

• 2–3 organic cardamom pods (optional)
  
  

Instructions

1. Caramel: Heat coconut sugar + water until amber. Quickly pour into 4–6 ramekins.
   
   

2. Flan Base: Make slurry with arrowroot + ½ cup coconut milk. Heat remaining milk with saffron latte powder, maple, vanilla, salt. Whisk in slurry; cook until custard-like.
   
   

3. Assemble: Pour into ramekins over caramel. Cool, then refrigerate 4 hrs+.
   
   

4. Unmold: Run knife along edges, invert onto plates, let caramel cascade.
   
   

Candied Orange Peel (Optional)

• Slice peel, blanch 3x. Simmer water, honey, saffron, spices. Add peel; cook 30–40 min until glossy.
  
  

• Dry 6–8 hrs or overnight. (Optional: toss in organic coconut sugar).
  
  

Holiday Plating

• Place flan center plate.
  
  

• Garnish with candied peel, organic crushed pistachios, and dried rose petals.
  
  

• Serve chilled with extra candied peel on the side.