Flan de Coco
Silky coconut custard baked over a layer of amber caramel — a Tico holiday and Sunday dessert, rich with coconut and condensed milk.
Ingredients
- 1 cupsugar (for the caramel)
- 1 cancondensed milk (14 oz)
- 1 canevaporated milk (12 oz)
- 1 cupcoconut milk
- 4 eggs
- 1/2 cupgrated coconut
- 1 tspvanilla
Instructions
- 1
Make the caramel: melt the sugar in a dry pan over medium heat until amber, then pour into the bottom of a flan mold or cake pan, swirling to coat. Let it harden.
- 2
Blend the condensed milk, evaporated milk, coconut milk, eggs, grated coconut, and vanilla until smooth.
- 3
Pour the custard over the set caramel.
- 4
Bake in a water bath (bain-marie) at 350°F (175°C) until just set with a slight wobble in the center, about 50 to 60 minutes.
50:00 - 5
Cool, then chill at least 4 hours. Run a knife around the edge and invert onto a plate so the caramel runs over the top.
240:00
Notes
The water bath is essential for a silky, crack-free custard — don't skip it. Chill thoroughly before unmolding so it holds its shape. Watch the caramel closely; it turns from amber to burnt in seconds. Photo: veritatem, CC BY 2.0, via Flickr.
Your notes for this recipe live here — saved on this device.