Coconut Flan
This Coconut Flan is a simple and elegant dessert combining creamy coconut richness with a delicate caramel base, perfect for impressing friends and family.
Servings: 6 servings
Calories: 280kcal
Ingredients
Flan ingredients
- 4 large eggs
- 6 tablespoons granulated sugar (90 g)
- 3/4 cup coconut milk (unsweetened, 200 ml)
- 3/4 cup heavy cream (200 ml)
- 1/2 cup grated coconut (unsweetened, 70 g)
- Liquid caramel (store-bought or homemade) to coat the mold
Instructions
Preparation
- Preheat your oven to 170°C (340°F).
- Prepare the caramel: either pour prepared liquid caramel into the bottom of your flan mold or make caramel by heating sugar until golden, then tip into the mold.
- In a bowl, beat the eggs with sugar until well combined but not frothy.
- Add the coconut milk, heavy cream, and grated coconut to the eggs and sugar. Mix gently until the mixture is smooth and uniform in texture.
- Pour this mixture carefully over the caramel layer in the mold.
- Cover the mold with a lid or tightly with parchment paper to prevent a skin from forming.
- Place the mold inside a larger baking tray and pour boiling water into the tray until it reaches about 2 cm (around 1 inch) up the sides of the mold (bain-marie).
Baking
- Bake in the preheated oven for approximately 60 minutes. The flan should be just set but still slightly wobbly in the center when done.
- Remove the mold carefully from the water bath. Allow the flan to cool completely at room temperature.
- Refrigerate for at least 3 hours or overnight to firm up and develop flavor.
Serving
- To serve, loosen the edges with a knife and invert the mold onto a serving plate. Enjoy cold.
Notes
Use a gentle whisking action to avoid incorporating too much air, which can cause bubbles. Covering the flan during baking helps prevent cracking and a dry surface. The bain-marie cooking method is key for a smooth, creamy custard by distributing heat evenly. Let the flan chill thoroughly — it tastes best cold and allows the texture to fully set.