Coconut Flan (Flan de Coco)
A classic, silky coconut flan with glossy caramel and tender custard—simple to make and irresistibly sabroso.
Servings: 8 servings
Calories: 243kcal
Equipment
- 1 Flan Mold optional
Ingredients
- ½ cup 100 g granulated sugar
- 1 can coconut milk 13.5 oz (400 ml)
- 1 can sweetened condensed milk 14 oz (397 g)
- ½ cup 120 ml evaporated milk
- 5 large eggs
- 1 teaspoon 5 ml vanilla extract
- ¼ cup 20 g shredded coconut flakes, for garnish (optional)
Instructions
- Caramel: Preheat oven to 350°F (175°C). In a small saucepan over medium heat, cook the sugar until melted and amber. Immediately pour into an 8-inch (20 cm) round pan; tilt to coat bottom and a bit of the sides.
- Custard: Blend coconut milk, condensed milk, evaporated milk, eggs, and vanilla just until smooth. Pour into the caramel-lined pan.
- Water bath: Set the pan inside a 13×9-inch (33×23 cm) baking dish. Add hot water to the outer dish to a ½-inch (1.25 cm) depth.
- Bake & Chill: Bake about 45 minutes, or until a knife inserted in the center comes out mostly clean. Cool for 30 minutes, then refrigerate for at least 4 hours until set.
- Unmold: Warm the pan’s bottom in hot water 5 minutes, loosen edges with a knife, invert onto a plate, and let the caramel sauce flow over the flan. Garnish with shredded coconut and chill until serving.
Notes
- Bake in a fully preheated oven for even cooking.
- A blender gives the smoothest texture; hand-whisking works but takes longer.
- Allow ample chilling time so the flan sets and slices cleanly.
Nutrition
Calories: 243kcal | Carbohydrates: 18g | Protein: 6g | Fat: 17g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 107mg | Sodium: 65mg | Potassium: 233mg | Fiber: 2g | Sugar: 16g | Vitamin A: 186IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 1mg