Coconut flan

INGREDIENTS for 4 PEOPLE 1 small fresh pineapple, 1 pink grapefruit, fresh mint leaves.

For the jelly: 8 g of agar-agar powder, 500 g granulated sugar.

For the cream.

8 g of agar-agar powder, 100 g of caster sugar, 25 cl coconut milk, 75 g sugar, 3 eggs, 7 teaspoons of vanilla essence.

Prepare the jelly: dissolve agar-agar in 50 cl of water, add sugar and bring to a boil; simmer, without ceasing to stir for 10 minutes, soft focus.

Pour the mixture into a rectangular Cake Pan 15-30 cm, allow to cool and keep in the refrigerator for an hour so that the jelly solidifies.

Prepare the cream: dissolve agar-agar in 75 cl of water, add granulated sugar, bring to a boil and simmer, without ceasing to stir for 10 minutes fresh focus.

Pour the coconut milk and brown sugar in a saucepan and heat until the sugar dissolved.

In a bowl beat the eggs, without ceasing to stir incorporated 4 teaspoons of warm coconut milk and add this mixture to the rest of the coconut milk.

Mix well, pour into the pan of gelatin and add the vanilla essence.

Without ceasing to stir, bring almost to a boil: the preparation should be dense and homogeneous.

Let cool, pour it into the mold, gelatin and let thicken for 3 hours in the refrigerator.

Peel the pineapple, cut into slices and then into cubes; Peel the grapefruit, take the cloves and remove them all.

When serving cut the flan into slices, arrange on dessert plates, surround it with fruit and garnish with Mint.