Easy Coconut Flan Recipe: Creamy & Irresistible Dessert

Summary

• Ingredients
• Instructions
• Tips and Variations
• CHEF’s Tips

Ingredients

For the flan:

• 1 can of condensed milk
• 1 can of coconut milk (use the same measure as the condensed milk can)
• 4 whole eggs
• 100g of shredded coconut

For the caramel:

• 1 cup of sugar
• ½ cup of water

Instructions

1. Prepare the caramel: In a saucepan, place the sugar and heat over low heat. Let it melt without stirring until it becomes a golden caramel. Carefully add the water and stir until the sugar lumps dissolve. Pour the caramel into a pudding mold (18 cm diameter).
2. Prepare the flan: In a blender, add the condensed milk, coconut milk, eggs, and shredded coconut. Blend everything until smooth.
3. Bake the flan: Pour the mixture into the caramelized mold. Cover with aluminum foil and make a few small holes. Bake in a water bath in a preheated oven at 180°C (350°F) for about 1 hour and 20 minutes, or until firm.
4. Chill: Remove from the oven, let it cool, and refrigerate for at least 4 hours.
5. Unmold: To unmold, run a knife around the edges and invert onto a serving plate. Serve chilled. Enjoy your delicious coconut flan.

Tips and Variations

• For a more intense coconut flan, use fresh shredded coconut.
• Add a pinch of salt to the mixture to enhance the sweetness.
• Try adding lemon zest to the batter for a citrusy touch.
• Decorate with extra shredded coconut and mint leaves before serving.
• For a lactose-free version, use lactose-free condensed milk and coconut milk. The coconut flan will be just as delicious.

CHEF’s Tips

The secret to a perfect coconut flan lies in patience during caramel preparation and baking time. The caramel should be made over low heat to prevent burning and bitterness. The water bath is essential to ensure the flan bakes evenly, resulting in an incredibly creamy texture. Don’t forget to make holes in the aluminum foil to prevent it from steaming the flan. To check if the flan is ready, insert a toothpick: it should come out clean. If it’s still moist, bake for a few more minutes. Once ready, the chilling time is crucial for the coconut flan to set and develop flavor. Serve chilled and savor every bite!