Coconut Caramel Flan

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Coconut Caramel Flan is a tropical twist on the traditional creamy custard dessert. With its silky texture, rich coconut flavor, and a layer of golden caramel, this flan brings a sweet, exotic touch to any occasion. The combination of coconut milk and regular flan ingredients creates a smooth, custardy base with just the right amount of coconut essence, making it the perfect dessert for those who love both caramel and coconut. This dessert is sure to delight with every bite, offering a balance of sweetness and richness that’s hard to resist.

Author: Emily
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 4 hours
Yield: 8 servings 1x
Category: desserts

Ingredients

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For the Caramel:

1 cup granulated sugar
2 tablespoons water

For the Flan:

1 can (14 oz) sweetened condensed milk
1 can (13.5 oz) coconut milk
3 large eggs
½ cup granulated sugar
1 teaspoon vanilla extract
Pinch of salt

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Instructions

Make the Caramel:

Prepare the Caramel: In a medium saucepan, combine the granulated sugar and water over medium heat. Stir gently until the sugar dissolves, then stop stirring. Allow the mixture to boil until it turns a deep amber color, about 8-10 minutes. Be careful not to burn the caramel.
Pour the Caramel: Once the caramel is ready, quickly pour it into a 9-inch round baking dish, swirling the dish to coat the bottom evenly with the caramel. Set aside to cool while you prepare the custard.

Make the Flan:

Mix the Custard: In a large mixing bowl, whisk together the sweetened condensed milk, coconut milk, granulated sugar, eggs, vanilla extract, and a pinch of salt until smooth and well combined.
Strain the Custard: For an ultra-smooth texture, strain the custard mixture through a fine-mesh sieve into the caramel-coated baking dish to remove any lumps or bubbles.
Prepare for Baking: Preheat your oven to 350°F (175°C). Prepare a water bath by placing the flan dish in a larger baking pan. Fill the outer pan with hot water until it reaches halfway up the sides of the flan dish.

Bake the Flan:

Bake the Flan: Carefully transfer the baking pan to the oven and bake for 45-50 minutes, or until the flan is set and a knife inserted into the center comes out clean.
Cool and Chill: Remove the flan from the oven and let it cool in the water bath for about 30 minutes. Once cooled, cover with plastic wrap and refrigerate for at least 3 hours, or overnight, for the best texture.

Serve the Flan:

Unmold the Flan: To serve, run a knife around the edges of the flan to loosen it. Invert the dish onto a serving plate and gently lift the dish off. The caramel will flow over the top, creating a beautiful glaze.