Roasted Strawberry & Coconut Cream Flan

August 22, 2016



Our wonderful friends over at The Beauty Chef have created yet another amazing and inspiring recipe using yummy Collagen Inner Beauty Boost (RRP $39.95) available in Salon @ Willow Tree Beauty Lounge.


Collagen Inner Beauty Boost is Specifically formulated to address skin firmness, fine lines, free-radical damage and aid skin maintenance, COLLAGEN contains a blend of Certified Organic maqui berry, acai, papaya, blueberry, goji-berry and pomegranate powders with grape-seed extract, zinc and vitamin C. Boosting natural collagen formation from the inside, the potent formula is also rich in antioxidants to help combat cellular damage and support healthy skin, hair and nail growth.


Utilising the Beauty Chef’s exclusive new five-stage Flora Culture™ Plus fermentation process - whereby a variety of natural probiotic strains are used to ferment the carefully selected blend of ingredients to create a supercharged, bioactive concentrate - COLLAGEN is a powerful preparation that contains more than six-billion naturally occurring prebiotics and probiotics per 15ml serve, to balance the digestive tract and boost skin vitality.


This delightful recipe gives you the lovely sweet and creamy texture of a conventional flan, but with lots of health giving goodness. 

Sweet, succulent strawberries offer more than just taste, they are also an impressive beauty food. Best known for their high levels of vitamin C, they help protect the skin from within by boosting collagen production as well as protecting collagen from damage; keeping your skin looking smooth and radiant. They are also a good source of anti-inflammatory anthocyanins, collagen-boosting manganese and copper as well as biotin, known to help maintain the health of our skin, hair and nails. 



We hope you enjoy this recipe as much as we do!


Roasted Strawberry & Coconut Cream Flan





Roasted Strawberries 
750 g strawberries, hulled
1/ 2 cup (125 ml) water
1/ 4 cup (60 ml) cold water
4 teaspoons grass-fed powdered gelatin
1 cup (250 ml) coconut cream
1/ 4 cup (60 ml) COLLAGEN Inner Beauty Boost
1 tablespoon maple syrup
1/ 2 teaspoon vanilla bean paste
1 1/ 2 cups (150 g) ground almonds
4 medjool dates, pitted & coarsely chopped
2 tablespoons ground linseeds
2 tablespoons melted coconut butter
1 tablespoon maple syrup
1/ 2 teaspoon ground cinnamon
1/ 2 teaspoon ground ginger
pinch Himalayan salt
To decorate
2 tablespoons COLLAGEN Inner Beauty Boost 
1 1/ 2 cups (375 ml) natural yoghurt
1/ 2 teaspoon vanilla bean powder



Preheat the oven to 180 °C. Lightly grease a 20 cm (base measurement) flan or pie dish with coconut oil. Refrigerate to set.
To prepare the roasted strawberries, spread the strawberries onto a medium tray. Pour over the water. Bake for 25–30 minutes, until softened. Set two-thirds of the strawberries aside to cool for the filling. Set the remaining strawberries aside for the topping.
Meanwhile to prepare the base, combine all of the ingredients in a high-speed blender. Blend until mixture begins to bind together. Press into the prepared dish to cover the base and sides. Smooth over with the back of a spoon to compact down. Refrigerate for 15 minutes, or until set firm.
For the filling, pour the water in a small bowl and sprinkle the gelatine over the surface in an even layer. Set aside for 10 minutes, to soften.
Gently heat the coconut cream in a small saucepan, until hot. Add the softened gelatine and stir to combine. Set aside to cool.
Combine the cooled gelatin cream, prepared roasted strawberries (which you set aside for the filling) and remaining ingredients in a high-speed food processor. Blend until smooth.
Pour the filling into the base and refrigerate for 4 hours, or until set.
To prepare the topping, pour the TBC collagen liquid over the remaining cooled roasted strawberries and stir to combine. Mix the yoghurt and vanilla together in a medium bowl.
Decorate the flan with vanilla yoghurt and roasted strawberries.
Slice to serve.

*Cover and store in the refrigerator for up to 5 days.


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