FOR THE CARAMEL:
FOR THE FLAN:
Start by preparing a sauce, putting the berries over low heat, without adding any sugar. We can mash them with a fork and use a spatula to stir so they do not stick to the bottom. Once you obtain a sauce-like texture, allow to cool.
Whip the coconut cream to Chantilly. Set aside.
In a bonbon-shaped silicone mold, pour small amounts of chocolate and spread it using a spoon. Hopefully not too thick. Put it in the fridge so it hardens.
In the meantime, barely mix the coconut cream and berry sauce, to leave separate white parts and sauce parts. Not too smooth.
Fill the chocolate cups with this mixture and then cover with more chocolate.
Put back in the fridge or freezer to unmold.
They are best if left for a few minutes at room temperature after taking out of the freezer so the cream is softer.
Recipe by: @lacocinadeangelesa