Creamy Coconut Flan (Flan de Coco)
I first discovered this dessert on a trip to a sun-drenched country where the pace of life was slow and sweet. The combination of silky custard and rich, dark caramel, all infused with the tropical warmth of coconut, was unforgettable. After many attempts in my own kitchen, I've finally perfected this recipe to bring a little bit of that sunshine back home to Estonia, especially on a grey day.
8Ingredients
- 200 g Granulated sugar (for caramel)
- 60 ml Water (for caramel)
- 5 Large eggs
- 397 g (1 can) Sweetened condensed milk
- 400 g (1 can) Full-fat coconut milk
- 50 g Unsweetened shredded coconut
- 5 ml Vanilla extract
- 1 g (a pinch) Fine sea salt
Instructions
Preheat your oven to 160°C (320°F). Prepare a bain-marie (water bath) by placing a larger baking dish in the oven and filling it with about 2-3 cm of hot water. You will place your flan mold inside this.
Make the caramel. In a small, heavy-bottomed saucepan, combine the 200g of sugar and 60ml of water over medium heat. Swirl the pan occasionally but do not stir. Cook until the sugar dissolves and turns a deep amber color, about 8-10 minutes. Be very careful not to burn it. Immediately pour the hot caramel into a 20cm (8-inch) round cake pan or flan mold, swirling to coat the bottom evenly. Set aside.
In a blender, combine the 5 eggs, 397g of condensed milk, 400g of coconut milk, 50g of shredded coconut, 5ml of vanilla extract, and 1g of salt. Blend on low speed for about 30-45 seconds, just until everything is smoothly combined. Do not over-blend, as this creates too many air bubbles.
Carefully pour the custard mixture into the caramel-coated mold. For an extra smooth flan, you can pour it through a fine-mesh sieve.
Place the flan mold into the preheated water bath in the oven. Bake for 55-65 minutes. The flan is done when the edges are set and the center has a slight jiggle (like jelly).
Carefully remove the flan from the water bath and let it cool on a wire rack to room temperature, about 1 hour. Then, cover with plastic wrap and refrigerate for at least 4 hours, but preferably overnight. This step is crucial for the flan to set properly.
To serve, run a thin knife around the edge of the flan to loosen it. Place a serving platter with a rim over the mold. In one swift, confident motion, invert the mold onto the platter. The flan should release, with the caramel sauce cascading over the top. Enjoy!
Chef's Tip
Make the caramel directly in the mold for even coating. Use both coconut milk and shredded coconut for layers of coconut flavor. Chill overnight for the perfect unmolding.
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Creamy Coconut Flan (Flan de Coco)
Ingredients
- 200 g Granulated sugar (for caramel)
- 60 ml Water (for caramel)
- 5 Large eggs
- 397 g (1 can) Sweetened condensed milk
- 400 g (1 can) Full-fat coconut milk
- 50 g Unsweetened shredded coconut
- 5 ml Vanilla extract
- 1 g (a pinch) Fine sea salt
Instructions
- Preheat your oven to 160°C (320°F). Prepare a bain-marie (water bath) by placing a larger baking dish in the oven and filling it with about 2-3 cm of hot water. You will place your flan mold inside this.
- Make the caramel. In a small, heavy-bottomed saucepan, combine the 200g of sugar and 60ml of water over medium heat. Swirl the pan occasionally but do not stir. Cook until the sugar dissolves and turns a deep amber color, about 8-10 minutes. Be very careful not to burn it. Immediately pour the hot caramel into a 20cm (8-inch) round cake pan or flan mold, swirling to coat the bottom evenly. Set aside.
- In a blender, combine the 5 eggs, 397g of condensed milk, 400g of coconut milk, 50g of shredded coconut, 5ml of vanilla extract, and 1g of salt. Blend on low speed for about 30-45 seconds, just until everything is smoothly combined. Do not over-blend, as this creates too many air bubbles.
- Carefully pour the custard mixture into the caramel-coated mold. For an extra smooth flan, you can pour it through a fine-mesh sieve.
- Place the flan mold into the preheated water bath in the oven. Bake for 55-65 minutes. The flan is done when the edges are set and the center has a slight jiggle (like jelly).
- Carefully remove the flan from the water bath and let it cool on a wire rack to room temperature, about 1 hour. Then, cover with plastic wrap and refrigerate for at least 4 hours, but preferably overnight. This step is crucial for the flan to set properly.
- To serve, run a thin knife around the edge of the flan to loosen it. Place a serving platter with a rim over the mold. In one swift, confident motion, invert the mold onto the platter. The flan should release, with the caramel sauce cascading over the top. Enjoy!
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