Coconut Flan (flan de coco)

Course: Dessert

Cuisine: Latin America, Mexican/Tex-Mex

Prep Time: 15

Cook Time: 50

Cool: 8

Total Time: 9 5

Servings:

Calories: 409kcal

Coconut flan recipe with caramel sauce. Easy baked custard dessert using coconut milk, condensed milk, and a water bath for silky results.

Add 1 cup sugar and ¼ cup water to a small saucepan over medium heat. Without stirring (just swirl the pan occasionally), cook until the sugar turns a deep amber color — about 8–10 minutes.
Quickly pour the caramel into an 8-inch round baking dish or flan pan, tilting to coat the bottom evenly. Set aside to cool and harden.

Preheat the oven to 350°F.
In a large bowl, whisk together sweetened condensed milk, coconut milk, whole milk, eggs, shredded coconut, vanilla, and salt until smooth.
Pour the custard over the hardened caramel.
Place the flan dish inside a larger baking pan. Pour boiling water into the outer pan until it reaches halfway up the sides of the flan dish.
Bake for 45–55 minutes, or until the center is just set (a knife inserted should come out mostly clean).
Remove from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight for best results.
Run a knife gently around the edges, then fill a large pan with boiling water and submerge the bottom of the pan there for 60 seconds. It will help the caramel loosen a bit. Then, invert the flan onto a plate with a rim to prevent the caramel from overflowing.
Garnish with toasted coconut flakes or fresh berries if desired.

Be sure to make the caramel sauce in a stainless steel saucepan to prevent crystallization. Also, don't stir the sauce, just swirl.
For extra creaminess: use evaporated milk instead of whole milk.
To deepen flavor, add ½ teaspoon coconut extract to the custard.
Store leftovers in an airtight container in the fridge for up to five days.