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Coconut Flan: The Ultimate Guide to Making This Delicious Dessert

  • Total Time: 5 hours
  • Yield: 6-8 servings 1x

Description

Creamy and decadent Coconut Flan with a rich caramel base. This classic dessert is surprisingly easy to make at home!

Ingredients

Scale
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (13.5 ounce) can coconut milk
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup granulated sugar
  • ¼ cup water
  • Pinch of salt
  • Optional: Toasted coconut flakes for garnish

Instructions

  1. In a heavy-bottomed saucepan, combine the granulated sugar and water.
  2. Place the saucepan over medium heat.
  3. Let the mixture cook undisturbed until the sugar dissolves and begins to bubble. The color will gradually change from clear to a light golden brown.
  4. Continue cooking until the caramel reaches a deep amber color (about 8-12 minutes, depending on your stove).
  5. Immediately remove the saucepan from the heat.
  6. Carefully pour the hot caramel into your flan mold or ramekins, swirling to evenly coat the bottom and sides. Be extremely cautious, as the caramel is incredibly hot.
  7. Set the caramel-coated mold or ramekins aside to cool and harden.
  8. In a blender, combine the sweetened condensed milk, coconut milk, eggs, vanilla extract, and a pinch of salt.
  9. Blend until smooth and well combined (about 1-2 minutes).
  10. Taste and adjust the vanilla extract if desired.
  11. Carefully pour the flan mixture over the hardened caramel in the mold or ramekins.
  12. Skim off any bubbles on the surface of the flan mixture.
  13. Preheat your oven to 350°F (175°C).
  14. Place the flan mold or ramekins inside a larger baking dish.
  15. Carefully pour hot water into the baking dish, reaching about halfway up the sides of the flan mold or ramekins (water bath).
  16. Carefully transfer the baking dish with the flan and water bath to the preheated oven.
  17. Bake for approximately 50-60 minutes, or until the flan is set but still slightly jiggly in the center.
  18. To check for doneness, gently shake the baking dish. The flan should be mostly set, with a slight wobble in the center. You can also insert a knife into the center of the flan; it should come out mostly clean, with just a few moist crumbs.
  19. Once the flan is done, carefully remove the baking dish from the oven.
  20. Let the flan cool in the water bath for about 30 minutes.
  21. After 30 minutes, remove the flan from the water bath and let it cool completely at room temperature.
  22. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
  23. Before unmolding, run a thin knife or spatula around the edges of the mold or ramekins to loosen it.
  24. Place a serving plate over the top of the mold or ramekin.
  25. Carefully invert the mold or ramekin onto the serving plate.
  26. If the flan doesn’t release immediately, gently tap the bottom of the mold or ramekin. You can also try warming the bottom of the mold or ramekin slightly with a hot towel.
  27. Garnish with toasted coconut flakes, if desired.
  28. Slice and serve chilled.

Notes

  • Be very careful when working with hot caramel, as it can cause severe burns.
  • Do not stir the sugar and water mixture when making the caramel, as this can cause crystallization.
  • A water bath is essential for preventing the flan from curdling and ensuring a smooth, creamy texture.
  • Refrigerating the flan for at least 4 hours allows it to fully set and develop its flavors.
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes

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Find it online: https://recipes2make.com/coconut-flan/