Coconut Flan Recipe
User Reviews
5
Coconut Flan Recipe
Description
The Coconut Flan Recipe combines sweetened condensed milk and canned coconut milk with eggs and vanilla to create a luscious custard base. Prior to pouring the mixture, a handcrafted caramel made from sugar, water, and a few drops of citrus juice is cooked until amber and evenly spread on the pan, offering a glossy, bittersweet topping once set. Baking the flan in a bain-marie at 350°F gently cooks the custard, resulting in a delicate, creamy texture with a slight jiggle when done. Once chilled for several hours, the flan acquires a smooth, dense consistency with a mild coconut flavor throughout.
This dessert can be chilled and served cold, offering a refined option for those who appreciate a custard with tropical notes. The firm caramel layer adds a pleasing textural contrast when unmolded onto a serving plate. The flan’s balanced sweetness and tenderness make it suitable for concluding a meal or enjoying as a special sweet treat.
According to the notes, the coconut flan should be stored in an airtight container in the fridge and consumed within five to six days. Freezing is not recommended, as it can alter the smooth texture achieved by this particular method.
Ingredients
- 1 cup sugar
- ½ cup water and if possible, a few drops of lemon/lime juice to avoid crystallization
- 14 oz sweetened condensed milk
- 14 oz coconut milk canned
- 5 egg at room temperature
- 1 teaspoon vanilla extract pure
Instructions
- Preheat oven to 350° F (180° C).
- In a nonstick medium skillet or saucepan, stir together sugar, water, and a few drops of lemon/ medium and cook over medium heat until sugar is melted and turns into an amber color (about 8-10 minutes). Make sure to not stir or disturb the mixture while cooking! Pour into an 8-inch round pan, quickly swirl the caramel around the bottom and sides of the pan to coat, and let sit for at least 3-5 minutes or until hardened.
- In a blender, combine sweetened condensed milk, coconut milk, eggs, and vanilla until smooth (and there are no visible traces of eggs), about 30-60 seconds. Pour the mixture into the pan.
- Prepare the bain-marie (water bath) by placing the flan pan into a 13×9-inch baking pan. Fill the outer pan with boiling water to halfway up the flan pan.
- Bake for 45 minutes or until the coconut flan is set and slightly jiggly. Transfer the flan pan to a wire rack for about 30 minutes. Then, place in the fridge for at least 4 hours or until the flan is chilled.
- To unmold, warm the bottom of the pan on a warm water bath for about 3-5 minutes and gently run a paring knife around the edges of the pan. Place a large plate over the pan and invert while holding tightly to unmold the flan.
- Top with coconut flakes for garnish. Chill until serving time!
Notes
- Use a few drops of lemon or lime juice in the caramel to prevent crystallization during cooking.
- Allow the caramel to harden slightly in the pan before adding the custard mixture to ensure a smooth release.
- Chill the flan for at least four hours or overnight for best texture and flavor.
- Store the flan covered in the refrigerator for up to 5-6 days; avoid freezing to preserve creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Calories | 274kcal | 14% |
| Carbohydrates | 37g | 12% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 79mg | 26% |
| Sodium | 74mg | 3% |
| Potassium | 236mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 187IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 110mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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