Description
This creamy Coconut Caramel Flan features a luscious blend of coconut and sweet caramel, baked to perfection for a smooth texture. Ideal for any celebration, this dessert is sure to impress with its rich flavors and elegant presentation.
Ingredients
Scale
- 1 cup granulated sugar (for caramel)
- 1 can (14 oz) sweetened condensed milk
- 1 can (13.5 oz) coconut milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup shredded coconut (optional, for garnish)
- Fresh mint leaves (optional, for garnish)
Instructions
- In a medium saucepan, add 1 cup of granulated sugar over medium heat.
- Stir the sugar continuously with a wooden spoon or heat-resistant spatula as it begins to melt. Be careful not to let it burn.
- Once the sugar has completely melted and turned a golden amber color, immediately remove it from the heat.
- Quickly pour the melted caramel into a round 9-inch flan mold or a cake pan, tilting the pan to coat the bottom evenly. Be cautious as the caramel will be extremely hot.
- Set the caramel-coated pan aside to cool and harden while you prepare the flan mixture.
- In a large mixing bowl, combine the sweetened condensed milk, coconut milk, eggs, vanilla extract, and salt.
- Using a whisk or an electric mixer, blend the ingredients together until smooth and well combined. Make sure there are no lumps from the eggs.
- If you prefer a smoother texture, you can strain the mixture through a fine-mesh sieve into another bowl to remove any egg bits.
- Preheat your oven to 350°F (175°C).
- Once the flan mixture is ready, pour it gently over the hardened caramel in the flan mold. Be careful not to disturb the caramel layer.
- Prepare a water bath by placing the flan mold inside a larger baking dish. Fill the outer dish with hot water until it reaches halfway up the sides of the flan mold. This will help cook the flan evenly and prevent it from cracking.
- Carefully place the baking dish in the preheated oven.
- Bake the flan for about 50-60 minutes, or until the center is set and a knife inserted into the center comes out clean.
- Once done, remove the flan from the oven and let it cool in the water bath for about 30 minutes.
- After cooling, remove the flan from the water bath and refrigerate it for at least 4 hours, or preferably overnight, to allow it to set completely.
- Once the flan has chilled and set, its time to unmold it. To do this, run a knife around the edges of the flan mold to loosen it.
- Place a large serving plate over the top of the flan mold. Invert the mold and plate together, gently shaking to release the flan onto the plate.
- Allow the caramel sauce to drizzle over the flan as it releases from the mold.
- If desired, sprinkle shredded coconut on top of the flan for added texture and flavor.
- Garnish with fresh mint leaves for a pop of color and freshness.
- Slice the flan into wedges and serve chilled. Enjoy the creamy, rich coconut flavor paired with the sweet caramel sauce!
Notes
- Ensure that all ingredients are at room temperature before mixing to achieve a smoother consistency.
- Be patient while making the caramel; it can go from perfect to burnt very quickly.
- For a more intense coconut flavor, consider using coconut extract in addition to the coconut milk.
- Experiment with different toppings such as toasted coconut flakes, whipped cream, or fresh fruit to enhance the dessert.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes