Chocolate Coconut Flan
Indulge in the luscious fusion of rich chocolate and tropical coconut with this decadent Chocolate Coconut Flan. This silky dessert combines the velvety sweetness of dark chocolate, coconut milk, and creamy condensed milk, all crowned with a golden caramel layer that melts in your mouth. Baked to perfection in a water bath, the flan achieves its signature creamy texture, while a sprinkle of toasted shredded coconut adds a delightful crunch and a hint of nuttiness. Perfect for special occasions or indulgent family dinners, this flan is not only visually stunning but also irresistibly delicious. Whether you’re a fan of classic flans or looking to elevate your dessert game, this tropical twist on a traditional favorite is sure to impress.
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Recipe Information
Ingredients
- 200 grams Granulated sugar
- 50 ml Water
- 400 ml Sweetened condensed milk
- 400 ml Coconut milk
- 200 ml Whole milk
- 100 grams Dark chocolate (70% cocoa), melted
- 4 pieces Large eggs
- 2 teaspoons Vanilla extract
- 30 grams Shredded coconut (unsweetened), toasted
Instructions
Preheat your oven to 160°C (320°F). Prepare a deep roasting pan for a water bath and ensure the flan mold or ramekins you are using are oven-safe.
In a medium saucepan, combine the granulated sugar and water over medium heat. Cook without stirring until the sugar dissolves and turns a deep amber color to form a caramel (about 8–10 minutes).
Carefully and immediately pour the hot caramel into the bottom of your flan mold or ramekins, swirling to coat the bottom evenly. Set aside to cool and harden.
In a large mixing bowl, whisk together the sweetened condensed milk, coconut milk, whole milk, melted dark chocolate, eggs, and vanilla extract until fully smooth and incorporated.
Pour the flan mixture through a fine-mesh sieve into the prepared caramel-lined mold or ramekins. This will ensure a silky texture by removing any lumps or bubbles.
Place the mold or ramekins into the prepared roasting pan. Carefully pour hot water into the pan until it reaches halfway up the sides of the mold or ramekins to create a water bath.
Bake in the preheated oven for 60–75 minutes, or until the flan is set but still slightly jiggly in the center. Be sure not to overbake, as it will firm up further as it cools.
Remove from the oven and let the flan cool to room temperature in the water bath. Once cooled, transfer to the refrigerator and chill for at least 4 hours, or preferably overnight.
When ready to serve, run a knife along the edges of the mold or ramekins to loosen the flan. Carefully invert onto a serving plate to release the caramel sauce on top.
Garnish with toasted shredded coconut and serve immediately. Enjoy your creamy, chocolaty, and tropical Chocolate Coconut Flan!
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 9.3 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 114 mg | 5% | |
| Total Carbohydrate | 65.0 g | 24% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 60.8 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 186 mg | 14% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 396 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
