Toasted Coconut Flan
Indulge in the creamy decadence of Toasted Coconut Flan, a luscious dessert that blends velvety custard with the rich, nutty aroma of toasted coconut. This recipe elevates traditional flan with a golden caramel base and an infusion of steeped coconut milk, ensuring every bite is a perfect balance of sweetness and tropical flair. The flan is baked to silky perfection in a water bath for the ultimate smooth texture, then chilled to intensify its flavor. Ideal for special occasions or a tropical-themed dinner, this Toasted Coconut Flan is a show-stopping treat that will impress both family and guests alike. Serve it inverted with luxurious caramel pooling on top for a stunning presentation that tastes as divine as it looks.
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Recipe Information
Ingredients
- 200 grams Granulated sugar
- 60 milliliters Water
- 50 grams Unsweetened shredded coconut
- 500 milliliters Whole milk
- 397 grams Sweetened condensed milk
- 4 large Eggs
- 2 large Egg yolks
- 2 teaspoons Vanilla extract
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 150°C (300°F).
In a small saucepan, combine 200 grams of granulated sugar and 60 milliliters of water. Heat over medium heat, swirling the pan gently (do not stir) until the mixture turns a golden caramel color. Immediately pour the caramel into the bottom of a 9-inch round baking dish, tilting the dish to evenly coat the bottom. Set aside to cool and harden.
In a dry skillet, toast 50 grams of shredded coconut over medium heat, stirring frequently, until golden brown and fragrant. Remove from heat and set aside to cool.
In a medium saucepan, heat 500 milliliters of whole milk over low heat. Do not allow it to boil. Remove the saucepan from heat and stir in 397 grams of sweetened condensed milk and the toasted coconut. Let the mixture steep for 10 minutes, then strain through a fine mesh sieve to remove the coconut. Set the milk mixture aside.
In a large mixing bowl, whisk together 4 large eggs, 2 large egg yolks, 2 teaspoons of vanilla extract, and 0.25 teaspoons of salt until well combined.
Slowly pour the warm milk mixture into the eggs, whisking constantly to prevent the eggs from curdling.
Strain the custard mixture through a fine mesh sieve once more to ensure a smooth texture.
Pour the custard mixture into the prepared caramel-coated baking dish.
Place the baking dish inside a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the baking dish, creating a water bath.
Carefully transfer the roasting pan to the preheated oven. Bake for 75-90 minutes, or until the flan is just set and a knife inserted in the center comes out clean.
Remove the baking dish from the water bath and let it cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight, to fully set.
To serve, run a knife around the edges of the flan to loosen it. Invert the flan onto a serving plate to release the caramel topping. Slice and enjoy!
Nutrition Facts
Calories |
3103 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.2 g | 143% | |
| Saturated Fat | 69.4 g | 347% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 1310 mg | 437% | |
| Sodium | 1614 mg | 70% | |
| Total Carbohydrate | 456.1 g | 166% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 446.3 g | ||
| Protein | 82.4 g | 165% | |
| Vitamin D | 11.5 mcg | 57% | |
| Calcium | 1937 mg | 149% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2863 mg | 61% | |
*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.
