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Coconut Flan
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Prep Time: 15 minutes
Cook Time: 60 minutes
Servings: 6
Equipment:
9-inch round cake pan
mixing bowl
whisk
saucepan
oven
Cuisine Type: Latin American
Coconut Flan is a rich and creamy dessert that combines the luscious flavors of coconut with the classic texture of traditional flan. This delightful treat features a smooth custard base infused with coconut milk, giving it a tropical twist that will transport you to sun-kissed beaches.
The caramel layer on top adds a sweet crunch, making it an irresistible indulgence for any occasion. This recipe is perfect for gatherings, family dinners, or simply as a sweet end to a weeknight meal. Serve it chilled for the best texture and flavor, and watch as your guests savor every spoonful.
The combination of coconut and caramel is sure to please both coconut lovers and flan aficionados alike!
Ingredients:
- 1 cup granulated sugar (for caramel)
- 1 can (14 ounces) coconut milk
- 1 can (12 ounces) evaporated milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sweetened shredded coconut
- Pinch of salt
Instructions:
- Begin by preparing the caramel. In a medium saucepan over medium heat, add the granulated sugar. Stir continuously until the sugar melts and turns a golden-brown color. Quickly pour the caramel into a 9-inch round cake pan, tilting the pan to coat the bottom evenly. Set aside to cool and harden.
- In a mixing bowl, whisk together the coconut milk, evaporated milk, eggs, vanilla extract, shredded coconut, and a pinch of salt until well combined. Make sure there are no lumps, and the mixture is smooth.
- Pour the custard mixture over the hardened caramel in the cake pan. Carefully cover the pan with aluminum foil to prevent any water from entering during the baking process.
- Preheat your oven to 350°F (175°C). Place the cake pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the cake pan. This creates a water bath for gentle baking.
- Bake the flan in the preheated oven for 50-60 minutes, or until the center is set and a knife inserted comes out clean. Remove the flan from the water bath and let it cool to room temperature.
- Once cooled, refrigerate the flan for at least 4 hours or overnight. To serve, carefully invert the flan onto a serving plate, allowing the caramel to drizzle over the top. Slice and enjoy!
Extra Tips:
For a more intense coconut flavor, you can add an additional 1/4 cup of sweetened shredded coconut to the custard mixture or use coconut cream instead of coconut milk.
If you prefer a smoother texture, blend the custard mixture using a blender before pouring it into the caramel-coated pan. This dessert pairs wonderfully with fresh fruit or a dollop of whipped cream for a touch of decadence.
Enjoy your tropical treat!
