Coconut Flan Recipe
Coconut Custard with a Layer of Caramel Sauce, Whipped cream and Fresh Strawberries.
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Ingredients
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For the Caramel Sauce
For the Coconut Flan
For Topping
Method
For the Caramel Sauce
- 1
Make the Caramel
In a medium saucepan, combine the granulated sugar and water. Cook over medium heat, stirring gently until the sugar dissolves. Increase the heat and bring the mixture to a boil without stirring. Allow it to boil until it turns a golden amber color, about 10-15 minutes. Remove from heat and quickly pour the caramel into a round flan mold or individual ramekins, swirling to coat the bottom evenly. Set aside to cool and harden.
For the Coconut Flan
- 2
Prepare the Flan Mixture
In a blender, combine the sweetened condensed milk, coconut milk, eggs, vanilla extract, and a pinch of salt. Blend until smooth and well combined, about 1-2 minutes.
- 3
Pour the Mixture
Carefully pour the coconut flan mixture over the cooled caramel in the flan mold or ramekins.
- 4
Bake the Flan
Preheat your oven to 350°F (175°C). Place the flan mold or ramekins in a large baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the flan mold. Bake for 50-60 minutes, or until a knife inserted in the center comes out clean.
- 5
Cool and Refrigerate
Remove the flan from the oven and let it cool at room temperature for about 30 minutes. Then, cover it with plastic wrap and refrigerate for at least 4 hours or overnight to set.
For Topping
- 6
Whip the Cream
In a mixing bowl, beat the heavy whipping cream using an electric mixer on medium speed until soft peaks form. If desired, add a tablespoon of sugar for sweetness and continue beating until stiff peaks form.
- 7
Serve
To serve, run a knife around the edges of the flan to loosen it from the mold. Invert it onto a serving platter. Top with whipped cream and fresh strawberries before serving.
