The Ultimate Coconut Flan
This Coconut Flan recipe is a creamy, tropical dessert that's perfect for any occasion. With its rich custard and caramel topping, it's a dessert that's sure to impress!
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Servings: 8
Calories: 320kcal
Equipment
Ingredients
For the Caramel
- 1 cup sugar
- 1/4 cup water
For the Custard
- 4 large eggs
- 1 can 14 oz coconut milk
- 1 can 14 oz sweetened condensed milk
- 1 teaspoon vanilla extract
Instructions
- Prepare the Caramel: In a small saucepan, combine sugar and water. Cook over medium heat until the sugar dissolves and turns amber. Pour into a 9-inch baking dish and tilt to coat the bottom. Set aside to cool.
- Make the Custard: Preheat oven to 350°F (175°C). In a blender, combine eggs, coconut milk, sweetened condensed milk, and vanilla extract. Blend until smooth.
- Bake the Flan: Pour the custard over the caramel in the baking dish. Place the dish in a larger roasting pan and fill with hot water halfway up the sides. Bake for 50-60 minutes, or until set but slightly jiggly in the center.
- Cool and Serve: Let the flan cool to room temperature, then refrigerate for at least 4 hours. To serve, run a knife around the edges and invert onto a serving plate.
Notes
- Caramel Tips: Be careful not to burn the caramel. It should be a deep amber color but not too dark.
- Make Ahead: This flan can be made a day in advance and stored in the refrigerator until ready to serve.
- Serving Suggestion: Garnish with toasted coconut flakes or fresh berries for an extra touch.
- Storage: Store leftovers in the refrigerator for up to 3 days.
- Dairy-Free Option: Use coconut condensed milk for a dairy-free version.
Nutrition
Calories: 320kcal | Carbohydrates: 42g | Protein: 6g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 120mg | Sodium: 80mg | Potassium: 200mg | Sugar: 40g