Flan De Coco Recipe
Traditional coconut flan served with a caramel sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Flan Ingredients
Caramel Sauce Ingredients
Method
Caramel Sauce Preparation
- 1
Make the Caramel
In a medium saucepan over medium heat, combine the granulated sugar and water. Stir gently until the sugar has dissolved.
- 2
Cook the Caramel
Increase the heat to medium-high and allow the mixture to boil without stirring. Cook until the mixture turns a golden amber color, about 5-7 minutes.
- 3
Pour the Caramel
Quickly pour the caramel into a round flan mold or individual ramekins, swirling to coat the bottom evenly. Set aside to cool and harden.
Flan Preparation
- 4
Preheat the Oven
Preheat your oven to 180°C (350°F).
- 5
Blend the Flan Mixture
In a blender, combine the coconut milk, sweetened condensed milk, eggs, shredded coconut, vanilla extract, and a pinch of salt. Blend until smooth.
- 6
Pour the Flan Mixture
Pour the blended mixture over the hardened caramel in the mold or ramekins.
- 7
Bake the Flan
Place the mold or ramekins in a larger baking dish filled with hot water (bain-marie). Bake in the preheated oven for 50-60 minutes, or until the flan is set and a knife inserted comes out clean.
- 8
Cool and Refrigerate
Once baked, remove from the oven and allow to cool to room temperature. Then, refrigerate for at least 4 hours or overnight.
- 9
Unmold and Serve
To serve, run a knife around the edges of the flan to loosen it. Invert onto a serving plate, allowing the caramel sauce to flow over the flan. Slice and enjoy!
