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If you're after a custard treat that's rich and ultra creamy, this coconut caramel flan might become your new favorite. The smooth custard and sticky caramel on top get a gentle coconut note too. I make it on birthdays and big nights since everybody seems to want seconds, and it always whisks us right off to the tropics—at least for dessert.
The first time I had this flan was at a get-together and I was hooked. Now I whip it up for my crew, and any time we want something delicious without the hassle, this is what we end up making.
Dreamy Ingredients
- Salt: a tiny bit perks up the dessert and really makes the sweetness shine
- Vanilla extract: gives a hit of coziness and nice aroma—real vanilla is worth it if you have some
- Large eggs: these hold everything together, and fresher eggs mean a silkier flan
- Coconut milk: makes the dessert creamy and gives it a beachy vibe; shake the can before you pop it open
- Sweetened condensed milk: delivers the sweet and a velvety pudding; grab a good brand if you can
- Water: gets the caramel going—filtered is best
- Granulated sugar: the star for sweetness and caramel; superfine white sugar melts easiest
- Room temperature eggs work best and always mix the coconut milk well before pouring it in
Step by Step Directions
- Unmold and Serve:
- Grab a small sharp knife and run it all the way around the edge. Put a plate upside down on your pan, then flip it fast. Watch as the flan slides out and the gooey caramel floods over the top.
- Cool and Chill:
- Once it’s baked, set the flan on the counter to cool for a bit. Then, pop it in your fridge for a good four hours at least—overnight makes it extra smooth and delicious.
- Bake:
- Slide it into your hot oven. Let it bake about 50 to 60 minutes. When you poke a knife in the middle and it comes out clean, it’s done! The top should still jiggle a bit.
- Prepare for Baking:
- Set the cake pan with the custard in a bigger pan. Pour in enough hot water to reach halfway up the sides of your cake pan. This bath keeps it cooking nice and gentle.
- Fill the Pan:
- When the caramel’s set and crisp, pour your custard mix carefully over the top. Don’t stress if you hear crackles, that’s normal!
- Blend the Custard:
- Put the coconut milk, sweetened condensed milk, eggs, vanilla, and salt straight into your blender. Whizz for a minute or so until super smooth—no streaks allowed.
- Make the Caramel:
- Start by mixing sugar and water in a saucepan. Gently stir as it heats so the sugar melts. Let it bubble without touching until it hits a deep golden shade. When it’s right, lift it off the heat and pour quick into a 9-inch cake pan, tilting so it covers the whole bottom. Set aside to go hard.
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Coconut milk totally upgrades this dish. It’s so creamy and adds a gentle flavor. The first time my youngest tipped the can in, she insisted on being the coconut pourer every single time since!
Storage Advice
Keep any flan extras snug in the fridge, covered or in a sealed container. It’s good for up to four days. The caramel sauce might get thicker, but you can still pour it with ease right from the fridge.
Swap Ideas
No sweetened condensed milk? You can swap half for evaporated milk for a lighter touch. For more coconut goodness, toss in shredded coconut before blending or throw some on top after flipping it out of the pan.
How To Serve
Cut into slices and enjoy it cold, making sure each piece gets a generous pour of caramel. Fancy it up with toasted coconut or whipped cream. It’s great with fresh berries or even a sprig of mint for some color.
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A Peek At Flan’s Past
Flan started all the way back with the Romans, but giving it a coconut twist makes it tropical and homey. So many Latin and Caribbean families have their takes on it. Mine comes from a blend of what I’ve tasted in Puerto Rico and the Philippines—coconut is a celebration staple in both!
Recipe FAQs
- → Can I use fresh coconut milk?
Go for it! As long as it's unsweetened, fresh coconut milk is great. Just shake or stir it so it’s smooth.
- → Why use a water bath?
Water baths keep things gentle and help the custard cook slow and even, which stops it from cracking or overbaking.
- → How do I know when it's set?
If your knife comes out clean but the middle still shimmies a bit, you’re good! That means it’s set.
- → Can I prepare it a day ahead?
You bet. Leaving it in the fridge overnight makes the texture even better and brings out both flavors.
- → What can I do for extra texture?
Toss some shredded coconut into your custard mix and enjoy tiny chewy bits in every bite.
- → Any tips for easy unmolding?
Slide a small knife around the sides, flip it over a plate, and let that caramel sauce pour over the top easily.