Coconut Flan
Indulge in the tropical allure of homemade Coconut Flan, a silky-smooth dessert that combines rich caramel, creamy custard, and a hint of tropical sweetness. This decadent treat features a luxurious blend of sweetened condensed milk, coconut milk, and whole milk for a velvety texture, while unsweetened shredded coconut adds a delightful touch of texture and bite. A golden caramel layer forms the crowning glory, offering a stunning presentation and a perfectly balanced flavor. Baked to perfection in a water bath, this classic Latin-inspired dessert is easy to prepare and sure to impress at any gathering. Serve chilled with its glossy caramel drizzle for a show-stopping finale to your meal!
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Recipe Information
Ingredients
- 200 grams Granulated sugar
- 400 milliliters Sweetened condensed milk
- 400 milliliters Coconut milk
- 200 milliliters Whole milk
- 5 large Eggs
- 1 teaspoon Vanilla extract
- 30 grams Unsweetened shredded coconut
Instructions
Preheat your oven to 350°F (175°C). Set a kettle of water to boil for the water bath later.
In a small, heavy-bottomed saucepan, heat the sugar over medium heat, stirring constantly with a wooden spoon until it melts and turns a golden amber color (about 7-10 minutes). Be careful not to let it burn.
Immediately pour the caramel into an 8-inch (20 cm) round baking dish or flan mold, tilting it to evenly coat the bottom. Set aside to cool and harden.
In a large mixing bowl, whisk the eggs until fully combined. Gradually whisk in the sweetened condensed milk, coconut milk, whole milk, vanilla extract, and shredded coconut. Make sure everything is well incorporated.
Pour the flan mixture through a fine-mesh strainer into the caramel-coated dish to remove any lumps or bubbles.
Place the baking dish inside a larger roasting pan. Carefully pour the boiling water into the roasting pan, filling it halfway up the sides of the flan dish (this is the water bath).
Transfer the roasting pan to the preheated oven and bake for 60 minutes, or until the flan is set but still slightly jiggly in the center.
Remove the flan from the water bath and let it cool completely on a wire rack. Once cooled, cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight.
To serve, run a knife around the edges of the flan to loosen it. Place a serving plate upside down over the flan dish and quickly invert to release the flan, allowing the caramel sauce to drizzle over the top.
Slice and enjoy your luscious Coconut Flan!
Nutrition Facts
Calories |
367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 121 mg | 5% | |
| Total Carbohydrate | 59.2 g | 22% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 57.7 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 181 mg | 14% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 311 mg | 7% | |
*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.
