Coconut Flan Recipe

Introduction

Coconut Flan is a creamy, tropical twist on the classic caramel custard dessert. With its smooth texture and toasted coconut topping, it offers a delightful combination of flavors that’s perfect for any occasion.

Ingredients

• 3/4 cup sugar
• 4 eggs
• 1 (14 oz) can sweetened condensed milk
• 1 (13.5 oz) can coconut milk
• 1/2 cup shredded coconut (for garnish)
• Pinch of salt

Instructions

1. Step 1: Preheat the oven to 350 degrees Fahrenheit.
2. Step 2: Add sugar to a medium saucepan and cook over low to medium heat, stirring continuously to prevent burning. After about 10 minutes, the sugar will be melted and caramel-colored.
3. Step 3: Carefully pour the melted sugar into a flan pan, spreading evenly.
4. Step 4: In a medium bowl, beat the eggs, coconut milk, sweetened condensed milk, and salt until well combined.
5. Step 5: Pour the mixture into the flan pan placed inside a larger baking pan. Add 1 inch of hot tap water to the larger pan to create a water bath.
6. Step 6: Bake uncovered for 45 to 55 minutes, or until a knife inserted in the center comes out clean.
7. Step 7: While baking, toast the shredded coconut in a dry skillet over medium heat until the edges start to brown, then set aside for garnish.
8. Step 8: Remove the flan from the oven carefully and allow it to cool to room temperature.
9. Step 9: Chill the flan in the refrigerator for several hours or overnight to set.
10. Step 10: To serve, run a knife around the edges to loosen the flan and invert it onto a serving plate. Garnish with toasted coconut and enjoy.

Tips & Variations

• Use fresh shredded coconut for a more intense flavor when garnishing.
• For a richer flan, substitute half of the coconut milk with heavy cream.
• If you prefer less sweetness, reduce the sugar used for caramel by a few tablespoons.
• Adding a splash of vanilla extract to the custard mixture can enhance the dessert’s aroma.

Storage

Store the flan covered in the refrigerator for up to 3 days. Keep it chilled until serving for the best texture and flavor. To reheat, let it come to room temperature or serve cold as preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make coconut flan ahead of time?

Yes, coconut flan actually tastes better after chilling overnight, which allows the flavors to meld and the texture to firm up perfectly.

What can I use if I don’t have a flan pan?

A round baking dish or pie pan works well as a substitute. Just be sure to use a water bath to ensure even cooking and prevent cracking.

Coconut Flan Recipe

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★★★★★

4.5 from 70 reviews

• Author: Thomas
• Total Time: 4 hours 10 minutes
• Yield: 6 servings 1x

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Description

This Coconut Flan is a creamy, rich dessert with a tropical twist. Featuring a smooth custard infused with coconut milk and topped with caramel and toasted shredded coconut, it’s a delightful treat perfect for any occasion. Baked in a water bath for a silky texture, this flan offers a perfect balance of sweet and coconut flavor.

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Ingredients

Scale 1x2x3x

Caramel

• 3/4 cup sugar

Flan Custard

• 4 eggs
• 1 (14 oz) can sweetened condensed milk
• 1 (13.5 oz) can coconut milk
• pinch of salt

Garnish

• 1/2 cup shredded coconut

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Instructions

1. Prepare Oven and Caramel: Preheat your oven to 350°F (175°C). Place sugar in a medium saucepan and cook over low to medium heat, stirring continuously to prevent burning. After about 10 minutes, sugar will melt completely and turn a rich caramel color.
2. Caramelize Flan Pan: Carefully pour the melted caramel sugar into the flan pan, tilting the pan to coat the bottom evenly. Set aside to let the caramel harden slightly.
3. Mix Flan Custard: In a medium mixing bowl, beat the eggs thoroughly. Add the sweetened condensed milk, coconut milk, and a pinch of salt, mixing well until fully blended and smooth.
4. Assemble Flan: Pour the custard mixture over the set caramel in the flan pan. Place the flan pan inside a larger baking pan, then fill the larger pan with about 1 inch of hot tap water to create a water bath (bain-marie) which helps cook the flan gently and evenly.
5. Bake the Flan: Bake the flan uncovered in the preheated oven for 45-55 minutes. Check doneness by inserting a knife or toothpick in the center; it should come out clean when the flan is fully set.
6. Toast Shredded Coconut: While the flan bakes, add shredded coconut to a dry skillet over medium heat. Stir frequently until the coconut edges start to brown and become fragrant. Remove from heat and set aside for garnish.
7. Cool and Chill: Carefully remove the flan pan from the water bath and oven. Allow it to cool at room temperature before placing it in the refrigerator. Chill for several hours or overnight to enhance flavor and texture.
8. Serve: When ready to serve, run a knife gently around the edges of the flan to loosen it from the pan. Invert onto a serving plate so the caramel sauce is on top. Garnish with the toasted shredded coconut and enjoy your delectable Coconut Flan.

Notes

• Be careful when handling hot caramel, as it can cause burns.
• Use a water bath to prevent cracking and ensure even cooking.
• For best texture and flavor, chill the flan overnight.
• To add extra coconut flavor, you can substitute sweetened condensed milk with coconut-flavored condensed milk.
• Make sure to toast the shredded coconut just until golden to avoid bitterness.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Latin American

Keywords: coconut flan, flan recipe, coconut custard, baked custard, caramel flan, toasted coconut dessert