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–+ servings
coconut flan desert

Coconut Flan

This creamy and delicious dessert is a must-try for any coconut lover. The rich flavor of coconut combined with silky smooth custard makes for the perfect ending to any meal.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine Latin American
Servings 8 servings
Calories 235 kcal

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!

Notes

For a richer flavor, you can use half and half instead of whole milk.
If you don't have a flan mold, you can use a 9-inch round cake pan instead.
For a lighter version, use light coconut milk and low-fat milk.
You can also add a teaspoon of rum or rum extract for a tropical twist.

Nutrition

Calories: 235kcal
Keyword Dessert, Sweets
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