Coconut Flan

Name: Coconut Flan
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 8 servings
Cuisine: Latin American
Ingredients: 1 cup granulated sugar (for caramel); 1/4 cup water (for caramel); 4 large eggs, room temperature; 2 large egg yolks, room temperature; 14 oz sweetened condensed milk; 13.5 oz coconut milk, full-fat, canned; 1 cup whole milk; 1 tsp vanilla extract; 1/2 tsp coconut extract; 1/4 tsp salt; 1/4 cup shredded coconut (for garnish), toasted

A tropical twist on traditional flan with rich coconut flavor, silky smooth texture, and a luscious caramel sauce that forms as it bakes.

90 minMediumServes 8320 cal/serving

Latin AmericanDessertStovetop and OvenVegetarianGluten-FreeLow-SodiumPork-FreeNightshade-Free

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Ingredients

1 cup granulated sugar (for caramel)
1/4 cup water (for caramel)
4 large eggs, room temperature
2 large egg yolks, room temperature
14 oz sweetened condensed milk
13.5 oz coconut milk, full-fat, canned
1 cup whole milk
1 tsp vanilla extract
1/2 tsp coconut extract
1/4 tsp salt
1/4 cup shredded coconut (for garnish), toasted

Instructions

1

Preheat oven to 325°F (165°C).
2

In a medium saucepan, combine 1 cup granulated sugar (for caramel) and 1/4 cup water (for caramel). Cook over medium heat without stirring until the sugar dissolves and the mixture turns a deep amber color, about 8-10 minutes.
3

Immediately pour the hot caramel into an 8-inch round cake pan or a 2-quart baking dish, tilting to coat the bottom evenly. Set aside to cool and harden.
4

In a large bowl, whisk together 4 room temperature large eggs and 2 room temperature large egg yolks until well combined.
5

Add 14 oz sweetened condensed milk, 13.5 oz full-fat, canned coconut milk, 1 cup whole milk, 1 tsp vanilla extract, 1/2 tsp coconut extract, and 1/4 tsp salt. Whisk until smooth and fully incorporated.
6

Pour the custard mixture through a fine-mesh sieve over the hardened caramel in the cake pan.
7

Place the cake pan in a larger roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the cake pan (water bath/bain-marie).
8

Carefully transfer to the oven and bake for 60-70 minutes, or until the center is just set but still slightly jiggly.
9

Remove from the water bath and let cool to room temperature.
10

Cover and refrigerate for at least 4 hours or overnight to fully set.
11

To serve, run a knife around the edge of the flan and invert onto a rimmed serving plate. The caramel will flow over the flan as a sauce.
12

Garnish with 1/4 cup toasted shredded coconut (for garnish) before serving.

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Questions

What temperature do I cook Coconut Flan at?

For Coconut Flan, the oven is set to 325 F (about 165 C) in step 1. The longest stretch at that heat is 1 hour 10 minutes, in step 8.

Why does Coconut Flan bake in a water bath?

Step 7 reads: "Place the cake pan in a larger roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the cake pan (water bath/bain-marie)." The water holds the outside of the dish at a gentle, even temperature, so the custard sets without curdling or cracking. Step 7 sets it up; use hot tap water, not boiling.

What can I use instead of sweetened condensed milk in Coconut Flan?

The entry for Coconut Flan calls for 14 oz sweetened condensed milk. In its place: There is no quick swap. Simmer two cups of milk with two thirds of a cup of sugar until reduced by half, about 35 minutes.

Can I make Coconut Flan dairy-free?

Yes. The dairy in Coconut Flan is 14 oz sweetened condensed milk, 1 cup whole milk. Swap the sweetened condensed milk for a plant-based version of the same product; the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Does Coconut Flan contain eggs?

Yes: 4 large eggs, room temperature and 2 large egg yolks, room temperature. The full allergen list for this entry is dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Serve it with

Salted Lassi drink
Caipirinha drink

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