Description
This Coconut Caramel Flan is a creamy, silky-smooth dessert with a rich caramel topping and a tropical hint of coconut. The combination of sweet caramel and luscious coconut-infused custard makes it an irresistible treat for any occasion. Perfectly indulgent yet light, this flan is a must-try!
Ingredients
- 1 cup granulated sugar (for caramel)
- 1 can (14 oz) sweetened condensed milk
- 1 can (13.5 oz) coconut milk
- ½ cup whole milk
- 3 large eggs
- 3 large egg yolks
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Toasted coconut flakes (for garnish, optional)
Instructions
Prepare the Caramel – In a saucepan over medium heat, melt the sugar until it turns golden brown. Quickly pour the caramel into a round baking dish, tilting to coat the bottom evenly. Set aside to cool.
Make the Custard – In a mixing bowl, whisk together sweetened condensed milk, coconut milk, whole milk, eggs, egg yolks, vanilla extract, and salt until smooth.
Strain the Mixture – Pour the mixture through a fine-mesh sieve to remove any egg solids, ensuring a silky texture.
Bake the Flan – Pour the custard over the cooled caramel in the baking dish. Place the dish in a larger roasting pan and fill the pan with hot water halfway up the sides (water bath method).
Cook & Cool – Bake at 350°F (175°C) for 50-60 minutes, or until the center is set but slightly jiggly. Remove from the oven and let it cool at room temperature before refrigerating for at least 4 hours.
Unmold & Serve – Run a knife around the edges of the flan and invert onto a plate to release the caramel topping. Garnish with toasted coconut flakes and serve chilled.
Notes
- For a deeper caramel flavor, let the sugar turn a darker amber before pouring.
- To prevent bubbles, mix the custard gently to avoid incorporating too much air.
- Best chilled overnight for maximum flavor and texture.
- Use full-fat coconut milk for the richest taste.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American