Coconut Caramel Flan
Indulge in the tropical decadence of Coconut Caramel Flan, a silky-smooth dessert that perfectly balances rich caramel and creamy coconut flavors. This show-stopping recipe infuses the classic Latin flan with the exotic twist of coconut milk, combining it with sweetened condensed milk and a touch of vanilla for a luscious flavor profile. A golden caramel base transforms into a glossy topping as the flan is inverted, creating a stunning presentation that’s as delightful to the eyes as it is to the palate. Baked to perfection in a gentle water bath, this flan boasts a melt-in-your-mouth texture and a subtle hint of tropical sweetness, making it an irresistible centerpiece for any dinner party or special occasion. Perfectly crafted with simple pantry staples, this easy yet elegant dessert is guaranteed to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Granulated sugar
- 60 milliliters Water
- 400 milliliters Coconut milk
- 370 grams Sweetened condensed milk
- 240 milliliters Whole milk
- 5 pieces Large eggs
- 2 teaspoons Pure vanilla extract
- 1 pinch Salt
Instructions
Preheat your oven to 325°F (160°C) and prepare an 8-inch round cake pan or flan mold. Place a large roasting pan in the oven to serve as a water bath later.
In a medium saucepan, combine the sugar and water over medium heat. Stir gently until the sugar dissolves, then stop stirring and allow the mixture to boil. Cook until the sugar turns into a deep amber caramel, about 8-10 minutes.
Immediately pour the hot caramel into the bottom of the prepared cake pan, swirling to coat the base evenly. Be careful as the caramel is extremely hot. Set aside to cool and harden.
In a large mixing bowl, whisk together the coconut milk, sweetened condensed milk, whole milk, eggs, vanilla extract, and salt until fully combined and smooth.
Pour the custard mixture through a fine-mesh sieve into the caramel-lined cake pan. This removes any egg solids and ensures a silky-smooth flan.
Place the cake pan inside the heated roasting pan in the oven. Carefully pour hot water into the roasting pan, around halfway up the sides of the cake pan, to create a water bath.
Bake for 50-55 minutes, or until the flan is set around the edges but still slightly jiggly in the center when shaken.
Remove the cake pan from the water bath and allow it to cool to room temperature. Then cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
To serve, run a knife around the edges of the flan to release it from the pan. Place a serving plate upside-down over the flan and invert. The caramel will flow over the top as you lift off the pan.
Slice and enjoy this luscious Coconut Caramel Flan!
Nutrition Facts
Calories |
2619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.0 g | 85% | |
| Saturated Fat | 32.8 g | 164% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1086 mg | 362% | |
| Sodium | 1121 mg | 49% | |
| Total Carbohydrate | 454.0 g | 165% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 441.3 g | ||
| Protein | 67.4 g | 135% | |
| Vitamin D | 8.5 mcg | 42% | |
| Calcium | 1523 mg | 117% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2453 mg | 52% | |
*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.
