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Ingredients
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For the Caramel Sauce
For the Coconut Flan
Method
For the Caramel Sauce
- 1
- 2
Cool the Caramel
Once the caramel reaches the desired color, quickly pour it into a flan mold or individual ramekins, tilting to coat the bottom evenly. Set aside to cool and harden.
For the Coconut Flan
- 3
Prepare the Flan Mixture
In a large mixing bowl, combine 1 cup of coconut milk, 1 cup of sweetened condensed milk, and 1 cup of evaporated milk. Whisk until thoroughly combined.
- 4
Add Eggs and Flavorings
Add 4 large eggs and 1 tsp of vanilla extract to the milk mixture. Whisk until the eggs are fully incorporated. Then, fold in 1 cup of unsweetened shredded coconut.
- 5
Bake the Flan
Preheat the oven to 350°F (175°C). Pour the flan mixture over the cooled caramel in the mold or ramekins. Place the mold in a larger baking dish filled with hot water (water bath) to ensure even cooking. Bake for 50-60 minutes, or until a knife inserted in the center comes out clean.
- 6
Cool and Serve
Once baked, remove the flan from the water bath and let it cool at room temperature. Then refrigerate for at least 4 hours, or overnight. To serve, run a knife around the edges of the flan, invert onto a serving plate, and enjoy!