Description
This creamy coconut flan recipe delivers a taste of the tropics. It combines the smooth texture of traditional flan with rich coconut milk, creating a delightful dessert that’s easy to master. Perfect for any gathering, this flan de coco is ready in about an hour and fills your kitchen with a wonderful aroma.
Ingredients
- For the Caramel:
- Granulated sugar
- Water
- For the Flan:
- Sweetened condensed milk
- Coconut milk
- Eggs
- Vanilla extract
- Shredded coconut
- Salt
Instructions
- Prepare Your Caramel: Add sugar and water to a small saucepan over medium heat. Stir gently until sugar dissolves. Stop stirring and let the mixture bubble until it turns a deep amber color (about 8-10 minutes). Immediately pour the caramel into a round 9-inch baking dish or flan mold. Tilt the dish quickly to coat the bottom evenly before the caramel hardens. Set aside to cool while you prepare the custard.
- Mix the Custard: Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the eggs until well beaten. Add the sweetened condensed milk, coconut milk, vanilla extract, and salt. Whisk until completely smooth with no lumps. Stir in the shredded coconut until evenly distributed. Pour the mixture over the cooled caramel in your baking dish.
- Bake in a Water Bath: Place your flan dish inside a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the flan dish (this is your bain-marie or water bath). Carefully transfer to the oven. Bake for 50-60 minutes, or until the center is just set but still slightly jiggly. Remove from the oven and let cool in the water bath for 30 minutes. Remove from water bath and refrigerate for at least 4 hours or overnight.
- Unmold and Serve: Run a thin knife around the edges of the coconut flan to loosen it. Place a serving plate upside down on top of the baking dish. Hold both firmly and flip quickly in one motion. Gently lift the baking dish; the caramel will flow over the top beautifully. Slice and serve chilled.
Notes
- Use room temperature eggs for a smoother custard mixture.
- Do not let your caramel get too dark, as it will taste bitter; aim for a rich amber color.
- Strain your custard mixture through a fine-mesh sieve before pouring it over the caramel for an ultra-smooth coconut flan.
- Do not overbake; the center should still wiggle slightly when you remove it from the oven.
- Never skip the water bath; it prevents the eggs from cooking too quickly and creating a rubbery texture.
- Do not open the oven door during baking, as temperature changes can cause cracks in your coconut custard flan.
- Make sure your caramel is completely cool before adding the custard mixture, or it might crack.
- Consider adding a tablespoon of cornstarch to your custard mixture if you live in a humid climate to help the coconut flan hold its shape better.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Nutrition
- Serving Size: 1 slice
- Calories: Not available
- Sugar: Not available
- Sodium: Not available
- Fat: Not available
- Saturated Fat: Not available
- Unsaturated Fat: Not available
- Trans Fat: Not available
- Carbohydrates: Not available
- Fiber: Not available
- Protein: Not available
- Cholesterol: Not available