Flan De Coco Recipe
Milk vanilla custard with coconut, topped with caramel glaze
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Ingredients
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Custard
Caramel Glaze
Method
Caramel Glaze
- 1
- 2
Cook the Caramel
Allow the mixture to boil without stirring until it turns a golden amber color. This should take about 5-7 minutes. Be careful not to let it burn.
- 3
Cool 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.
Custard
- 4
Mix the Custard Ingredients
In a large bowl, whisk together the coconut milk, whole milk, sugar, eggs, and vanilla extract until well combined.
- 5
Add Shredded Coconut
Stir in the shredded coconut, making sure it’s evenly distributed throughout the mixture.
- 6
Pour into Mold
Carefully pour the custard 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 (a water bath). Bake in a preheated oven at 175°C (350°F) for about 45-50 minutes or until the flan is set.
- 8
Cool and Refrigerate
Once baked, remove the flan from the oven and allow it to cool at room temperature. Then refrigerate for at least 4 hours or overnight.
- 9
Unmold and Serve
To unmold, run a knife around the edges of the flan and invert it onto a serving plate. The caramel will flow over the top. Serve chilled.
