Description
This Coconut Caramel Flan is a luscious, creamy dessert combining the tropical flavors of coconut milk and shredded coconut with a rich caramel topping. Baked in a water bath to achieve its signature smooth and silky texture, this flan is a perfect make-ahead treat for any occasion that will impress with its beautiful presentation and delightful taste.
Ingredients
Scale
Caramel
- 1 cup granulated sugar
- 1/4 cup water
Flan Mixture
- 1 (14 oz) can sweetened condensed milk
- 1 (13.5 oz) can coconut milk
- 5 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Garnish
- 1/2 cup shredded coconut (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 9-inch round baking dish for the flan.
- Make Caramel: In a medium saucepan over medium heat, combine the granulated sugar and water. Stir constantly until the sugar dissolves completely and the mixture turns a light amber color, forming the caramel. This takes about 10 minutes.
- Coat Baking Dish: Carefully pour the hot caramel into the bottom of the baking dish, tilting it to evenly coat the entire bottom. Set aside to let the caramel set and harden.
- Prepare Flan Mixture: In a large mixing bowl, whisk together the sweetened condensed milk, coconut milk, eggs, vanilla extract, and salt until smooth and fully combined.
- Pour Mixture Over Caramel: Gently pour the milk and egg mixture over the set caramel layer in the baking dish.
- Create Water Bath: Place the baking dish inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the flan dish, ensuring even gentle cooking.
- Bake: Carefully transfer both pans to the preheated oven. Bake the flan for 50-60 minutes or until set and a knife inserted into the center comes out clean.
- Cool: Remove the flan from the oven and let it cool in the water bath for about 30 minutes. After cooling, refrigerate it for at least 4 hours or overnight for the best texture and flavor.
- Unmold Flan: To serve, run a knife around the edges of the flan to loosen it. Place a serving plate on top of the dish and invert it carefully so the caramel side is on top.
- Garnish and Serve: Optionally garnish with shredded coconut for added texture and tropical flavor. Serve the flan chilled for a refreshing dessert experience.
Notes
- Using a water bath (bain-marie) helps the flan cook evenly and prevents cracking.
- For a more pronounced coconut flavor, you can toast the shredded coconut before using it as garnish.
- Make sure to let the flan chill thoroughly to achieve the right firmness and texture.
- You can prepare the flan a day ahead and refrigerate overnight for convenient serving.
- If you prefer a less sweet version, consider using light sweetened condensed milk or adjusting the sugar in the caramel slightly.
