Coconut Flan
Coconut flan recipe makes the perfect summer dessert with just 5 ingredients. You can easily make it by blending most of the ingredients and then baking for about 45 minutes. It is smooth, custardy, and has a delicious tropical coconut flavor.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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 canned coconut milk
- 5 eggs (at room temperature)
- 1 tsp pure vanilla extract
Instructions
- 1
Preheat oven to 350° F (180° C).
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
- 7
Top with coconut flakes for garnish. Chill until serving time!