Coconut flan is a creamy custard made with coconut milk and a dark amber caramel: smooth enough to slice cleanly, with a gentle coconut flavor in every bite.
The key is to whisk the custard gently, without beating in too much air, and to bake it slowly in a water bath. Then it chills for a few hours before you flip it out and let the caramel run down the sides.
Why you’ll love it
- Silky and creamy: a smooth custard with a soft coconut flavor.
- Simple ingredients: sugar, eggs, condensed milk, coconut milk and milk.
- Make-ahead friendly: it needs to chill, so it is ready when your guests arrive.
Quick facts
Prep: 20 min
Bake: 55 min
Total: 5 hr (including chilling)
Servings: 8
Estimated cost per serving: $1.15
Ingredients
- 3/4 cup (150 g) sugar, for the caramel
- 5 eggs
- 1 can (14 oz / 397 g) sweetened condensed milk
- 1 can (13.5 oz / 400 ml) coconut milk
- 1 cup (240 ml) whole milk
- 1 tsp vanilla extract
- 1/3 cup shredded coconut
Step-by-step method
-
Make the caramel. Melt the sugar until it turns into an amber caramel and coat the bottom of the mold with it.
-
Mix the custard. Gently whisk the eggs, the condensed milk, the coconut milk, the milk and the vanilla, without beating in too much air.
-
Add the coconut. Stir in the shredded coconut and pour the mixture over the caramel.
-
Bake in a water bath. Bake in a water bath at 325°F (163°C) for 50–55 minutes.
-
Chill and unmold. Let it cool, then refrigerate for 4 hours before turning it out of the mold.
Tips for the best result
- Measure and set out all the ingredients before you start: caramel moves fast.
- Respect the chilling time; it is what gives the flan its smooth, sliceable texture.
Storage
Keep leftovers in a tightly closed container in the refrigerator for up to 3 days. Serve cold.
Approximate nutrition per serving
About 360 calories per serving. Nutrition is an estimate and varies with brands and portion size.
Leer esta receta en español: Flan de Coco con Caramelo
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