Coconut Flan Recipe
User Reviews
5
-
Prep Time
45 mins
-
Cook Time
1 hr
-
Chill time:
2 hrs
-
Total Time
3 hrs 45 mins
-
Servings
12 people
-
Calories
231 kcal
-
Course
Dessert
-
Cuisine
South American
Coconut Flan Recipe
Description
The Coconut Flan Recipe offers a rich custard base crafted from coconut milk, evaporated milk, eggs, sugar, cinnamon, kosher salt, and vanilla extract. The custard is gently tempered with warm milk mixture to prevent curdling and is baked over a water bath, which promotes even heat distribution and prevents a scrambled egg texture. Prior to baking, sugar is slowly caramelized to a golden brown and coated around the flan pan for the characteristic flan topping. Lightly toasted coconut flakes bring a delicate texture and deepen the coconut flavor. The finished flan has a smooth, creamy consistency with a balanced sweetness supported by cinnamon and vanilla notes.
This dessert is typically chilled before serving to allow the custard to set fully and the flavors to meld. It works well as a refined finish for meals, offering a contrast of silky custard with the crunchy caramel top and coconut flakes. The preparation requires care during caramelization and tempering to achieve the correct texture and avoid burning or curdling.
Careful preparation methods include good quality vanilla extract selection, consistent stirring during caramelization to prevent burning, and checking flan doneness by a gentle jiggle test. The flan keeps well refrigerated for 5-6 days but is not suitable for freezing due to dairy content. It may be prepared 5 days ahead and stored air-tight in the refrigerator. A water bath is essential for slow, even baking.
Ingredients
- ⅓ cup coconut flakes lightly toasted
- ¾ tsp cinnamon ground
- ¾ cup sugar for the custard
- ½ cup sugar to caramelize in pan
- 15 oz coconut milk
- 12 oz evaporated milk
- 5 egg
- ½ tsp kosher salt
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F. Toss ¼ teaspoon of the cinnamon with the coconut flakes in a bowl until they are coated and lightly toast on a baking tray in the oven (about 5 minutes). Remove and set aside.
- In a small saucepan on medium heat slowly melt the sugar stirring constantly with a silicon spatula or a wooden spoon. The sugar should achieve a golden brown caramel color. Once the sugar begins to melt, do not walk away or you might risk burning it. Once caramelized, pour into the flan/pie pan and tilt to cover.
- In a separate saucepan, combine the evaporated milk and coconut milk and slowly bring to a simmer.
- In a mixing bowl, whisk the eggs for about 1 minute. Add the sugar, cinnamon, salt and vanilla and mix well. Now comes the tricky part: when you temper the hot milk mixture into the cold eggs. This step needs to be done slowly and carefully or your egg mixture will certainly curdle.
- Pour your hot milk mixture into a Pyrex cup with a spout. Slowly, very slowly, pour in small amounts of the milk mixture into the egg mixture and whisk until it is fully incorporated. Repeat the process slowly, each time adding small amounts of your hot mixture into the eggs.
- When all ingredients are combined, use a strainer to transfer the mixture into the pan you will be baking your flan in. Place the flan pan inside a roaster pan and slowly add warm water. The water level should come up about half ways up the flan pan. Bake until the center sets. Check at 30 minutes and about every 10 minutes after. You can use a cake tester to check for doneness. Flan should giggle slightly like jello when set.
- *One important tip: Pull oven rack out and then fill the pan on the rack, this way you won’t have to transport it to the oven and risk dropping or spilling it.
- When custard is done, remove from oven and allow it to cool at room temperature in the water bath. This will allow for cooling to take place gradually. You will notice small dark flecks, don’t be alarmed, the flecks are from the cinnamon.
- Once flan is at room temperature place in the refrigerator for a couple of hours. To serve your flan, cut around the edges of the pan then carefully invert onto a larger plate. The flan will drop onto the plate and then sprinkle with the coconut flakes.
Notes
- Use high-quality vanilla extract for noticeable flavor improvement.
- A round roaster pan is necessary to create the water bath for baking; disposable ones can be reused several times.
- Coat the flan pan with caramel quickly before it hardens to ensure an even layer.
- Check flan doneness by a gentle jiggle; it should have a firm wobble similar to set jelly without surface ripples.
- Store the flan airtight in the refrigerator for up to 6 days; avoid freezing to maintain texture.
- Prepare the flan up to 5 days in advance and chill thoroughly before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Calories | 231kcal | 12% |
| Carbohydrates | 25g | 8% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 76mg | 25% |
| Sodium | 158mg | 7% |
| Potassium | 201mg | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 165IU | 3% |
| Vitamin C | 0.9mg | 1% |
| Calcium | 92mg | 9% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
