Step-by-Step Instructions
1. Prepare the Caramel
-
In a medium saucepan, combine sugar and water over medium heat.
-
Stir until sugar dissolves, then let it simmer without stirring until it turns a deep golden color. Be careful—it can burn quickly.
-
Immediately pour the caramel into the bottom of a flan mold or individual ramekins, swirling to coat evenly. Set aside to cool and harden.
2. Make the Custard
-
Preheat your oven to 350°F (175°C).
-
In a mixing bowl, whisk together eggs, sugar, and a pinch of salt until smooth.
-
Stir in coconut milk, whole milk, and vanilla extract until fully combined. Be gentle to avoid creating bubbles.
3. Assemble and Bake
-
Pour the custard mixture over the hardened caramel in the flan mold or ramekins.
-
Place the mold in a larger baking dish and add hot water to the dish to create a water bath (bain-marie). This ensures gentle, even cooking and prevents cracking.
-
Bake for 50–60 minutes, or until the flan is set but slightly jiggly in the center.
4. Chill and Unmold
-
Allow the flan to cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
-
To unmold, run a knife around the edges of the flan and invert it onto a serving plate. The caramel will flow over the custard, creating a glossy topping.
5. Garnish and Serve
Sprinkle with toasted coconut flakes or serve with fresh tropical fruits to enhance the coconut flavor and add a contrasting texture.
Tips for the Perfect Coconut Flan
-
Coconut Milk: Full-fat coconut milk creates a richer, creamier flan.
-
Caramel Caution: Watch the sugar carefully while making caramel—it can go from perfect to burnt in seconds.
-
Texture: Avoid overbaking to maintain a smooth, silky custard. A slight jiggle in the center is ideal.
Coconut flan is a dessert that effortlessly combines tropical flavor with classic elegance. Its creamy custard and golden caramel make it a visually stunning and mouthwatering treat that’s sure to impress any dessert lover.
