Flan de Coco (Coconut Flan)

Christmas is only 9 days away and I’m still posting about Thanksgiving! So, no time for witty anecdotes–just a recipe for this unbelievable coconut flan, my new favorite dessert. Flan is so versatile! I’m making an eggnog version for Christmas!

By the way, for the perfect caramel, I referred to David Lebovitz’ post “Making the Perfect Caramel” found here.

Enjoy!

Flan de Coco (adapted from Laylita’s Recipes)

printable recipe

INGREDIENTS

1 cup sugar

6 eggs

1 can of coconut milk

1 cup grated coconut (I used dried unsweetened, but perhaps fresh would have been better)

3/4 cup sugar

1 can of evaporated milk

3 tbsp corn starch

Pinch of salt

METHOD

  1. Start with an even layer of sugar in a saucepan over medium high heat to make caramel. Bring to a boil, dragging the sugar at the edges inward as it browns. Cook until the caramel starts to turn a light brown honey color, but be careful as it can burn very quickly.
  2. Pour caramel into ramekins or flan mold and distribute evenly. (I used a square 8 x 8 x 1.5 inch baking pan.)
  3. Pre-heat oven to 350 F. Place water in a large baking pan, the water should fill up to no more than 1/2 of the height of the ramekins or baking pan.
  4. Using an electric mixer, mix eggs, coconut milk, grated coconut, sugar, evaporated milk, corn starch and pinch of salt together until all the ingredients are well blended.
  5. Add the flan mixture to ramekins or baking pan.
  6. Place the ramekins or baking pan into the prepared pan with water and bake for 40-50 minutes. Allow to cool completely, remove from the molds or baking pan and serve. (I refrigerated mine overnight, so that the caramel could completely liquify and become nice and syrupy!)
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