Coconut flan is a rich and creamy dessert that combines the tropical flavors of coconut with a silky smooth caramel sauce. This recipe is easy to follow and requires minimal ingredients, making it a great choice for both novice and experienced cooks.
The flan’s delicate texture paired with the sweet and slightly nutty flavor of coconut creates a delightful treat that is perfect for any occasion. Whether you serve it at a family gathering, holiday celebration, or simply as a sweet finish to your weeknight dinner, this coconut flan is sure to impress. Plus, it can be made ahead of time, allowing you to enjoy your time with loved ones instead of spending hours in the kitchen.
Serving and Pairing Suggestions
Coconut flan is best served chilled. Once set, you can turn it out onto a serving plate to showcase its glossy caramel top. Garnish with fresh coconut flakes or a sprig of mint for added color and flair.
This dessert pairs perfectly with a cup of coffee or tea. It also complements tropical-inspired dishes, such as Grilled Pineapple Chicken Skewers or Coconut Shrimp Tostadas with Pineapple Salsa. For a refreshing drink, consider pairing it with Cucumber Watermelon Margarita or a simple Homemade Lemonade.
Tips and Notes
- Use fresh coconut: For a more intense flavor, consider using freshly grated coconut instead of packaged coconut.
- Let it cool completely: Allow the flan to cool completely in the fridge before serving for the best texture.
- Make it a day ahead: Flan tastes even better after it sits for a day in the refrigerator. The flavors meld beautifully and it sets well.
- Caramel sauce: Be careful when making the caramel; it can burn quickly. Keep an eye on it and remove it from the heat as soon as it turns a golden brown.
Treat your guests to this creamy coconut flan and watch them delight in its smooth texture and delicious flavor. You won’t regret adding this tasty dessert to your recipe repertoire!
Coconut Flan
Equipment
- 1 flan mold or 9-inch round cake pan
- 1 large roasting pan for water bath
- 1 blender or food processor
- 1 mixing bowl
- 1 large saucepan
- 1 whisk
- 1 small saucepan
- Aluminum foil
Ingredients
- 1 cup sugar
- 1 cup canned coconut milk
- 1 cup whole milk
- 4 large eggs
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 1 cup shredded sweetened coconut
- Whipped cream and toasted coconut flakes for topping - optional
Instructions
- Preheat your oven to 350°F (175°C).
- In a small saucepan, heat the coconut milk until warm.
- In a separate mixing bowl, beat the eggs, sugar, vanilla, and salt together until well combined.
- Slowly pour the warm coconut milk into the egg mixture while whisking constantly.
- Add in the whole milk and continue whisking until fully incorporated.
- Stir in the shredded coconut.
- Gently pour the custard mixture into the flan mold or cake pan.
- Place the flan mold or cake pan in a large roasting pan and fill the roasting pan with enough hot water to reach halfway up the sides of the mold.
- Carefully place the roasting pan in the preheated oven and bake for 40-45 minutes, or until the center of the flan is just set.
- Remove the flan from the water bath and let it cool to room temperature.
- Once cooled, place the flan in the refrigerator for at least 2 hours, or overnight.
- To serve, run a sharp knife around the edges of the flan and invert onto a serving dish.
- Top with whipped cream and toasted coconut flakes, if desired.
- Enjoy your delicious coconut flan!