Coconut Flan

A silky, tropical coconut flan with a caramel topping that’s sweet, creamy, and perfect for any occasion. A classic Caribbean-inspired dessert made with simple ingredients.

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Course: Dessert

Cuisine: Caribbean, Latin American

Prep Time: 15

Cook Time: 1

Chill Time: 4

Total Time: 5 15

Servings:

Calories: 305kcal

Cost: $7 (approx.)

Equipment

1 9-inch round baking dish or flan mold
1 Large roasting pan for water bath
1 Small saucepan for making caramel
1 Fine-mesh strainer for smooth custard
1 Mixing bowl & whisk for combining ingredients
1 Knife or spatula for unmolding

Ingredients

Sweetened condensed milk

1 cup Granulated sugar for caramel
3 tablespoon Water helps dissolve sugar

Custard

1 can (14 oz) Sweetened condensed milk adds creaminess
1 can (13.5 oz) Coconut milk star ingredient
5 large Eggs room temperature
1 teaspoon Vanilla extract enhances flavor
0.5 cup Shredded coconut sweetened or unsweetened
1 pinch Salt balances sweetness

Instructions

Make the caramel by heating sugar and water in a saucepan over medium heat until golden and smooth. Pour into the bottom of a 9-inch round baking dish or flan mold.
In a mixing bowl, whisk together sweetened condensed milk, coconut milk, eggs, vanilla extract, shredded coconut, and a pinch of salt until well combined.
Pour the custard mixture through a fine mesh strainer into the caramel-lined dish. Place the dish in a large roasting pan and fill the pan with hot water halfway up the sides of the baking dish. Bake at 350°F (175°C) for 1 hour.
Remove from oven and let cool to room temperature. Chill in the fridge for at least 4 hours or overnight.
Run a knife or spatula around the edge and invert onto a plate. Serve chilled and enjoy!

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition