Flan de Coco: A Delightfully Creamy Dessert Experience
A delightful and creamy dessert experience featuring the tropical flavor of coconut. This Flan de Coco is lighter than traditional flan and offers a smooth, velvety texture with rich caramel and subtle vanilla notes.
Equipment
- saucepan
- blender
- round baking dish
- roasting pan
- knife
Ingredients
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- ½ cup coconut milk
- ½ cup granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup shredded coconut (unsweetened)
- ½ teaspoon salt
- 1 tablespoon water for caramel
Caramel
- 1 tablespoon water
- ½ cup granulated sugar
Custard
- sweetened condensed milk
- evaporated milk
- coconut milk
- eggs
- vanilla extract
- shredded coconut
- salt
Assembly
- caramel
- coconut mixture
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the caramel by heating 1 tablespoon of water and 1/2 cup of granulated sugar in a saucepan until golden. Pour immediately into a round baking dish and swirl to coat the bottom.
- In a blender, combine sweetened condensed milk, evaporated milk, coconut milk, eggs, vanilla extract, shredded coconut, and salt. Blend until smooth.
- Pour the blended coconut mixture over the caramelized sugar in the baking dish.
- Place the flan dish inside a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the flan dish.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the flan to cool to room temperature, then refrigerate for at least 2 hours.
- To serve, run a knife around the edges, then invert onto a serving platter.
Tips
- For an ultra-smooth texture, strain the coconut mixture through a fine sieve before pouring it into the dish.
- Monitor the water bath during baking and add more hot water if it evaporates to maintain an even temperature.
- Test for doneness by gently tapping the side of the baking dish; the flan should jiggle slightly in the center.
- Ensure the sugar is melted completely before turning golden to avoid burning the caramel.
- Serve chilled. Optional garnishes include toasted coconut flakes, fresh fruit, whipped cream, or chocolate sauce.
Notes
Strain the coconut mixture through a fine sieve before pouring into the dish for an ultra-smooth texture. Monitor the water bath during baking; add more hot water if it evaporates to maintain an even temperature. Test for doneness by gently tapping the side of the baking dish; the flan should jiggle slightly in the center. Ensure the sugar is melted completely before turning golden to avoid burning the caramel. Serve chilled. Optional garnishes include toasted coconut flakes, fresh fruit, whipped cream, or chocolate sauce.