Description
Coconut Caramel Flan is a delightful dessert that combines the rich flavors of coconut and caramel in a smooth, creamy custard.
Ingredients
- 1 cup granulated sugar
- 1/4 cup water
- 1 can (14 ounces) sweetened condensed milk
- 1 can (13.5 ounces) coconut milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves, then stop stirring and let it boil until it turns a deep amber color, about 8-10 minutes.
- Quickly pour the caramel into a 9-inch round cake pan, tilting the pan to coat the bottom evenly. Be careful as the caramel is very hot. Set aside to cool and harden.
- In a blender, combine the sweetened condensed milk, coconut milk, eggs, vanilla extract, and salt. Blend until smooth and well combined.
- Pour the coconut mixture over the hardened caramel in the cake pan.
- Place the cake pan in a larger baking dish and fill the larger dish with hot water until it reaches halfway up the sides of the cake pan.
- Bake for 50-60 minutes, or until the flan is set and a knife inserted in the center comes out clean.
- Remove the flan from the water bath and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
- To serve, run a knife around the edges of the flan, then invert it onto a serving plate. The caramel will flow over the top.
Notes
- For a tropical twist, add 1/2 cup of shredded coconut to the flan mixture before blending.
- If you prefer a richer flavor, substitute half of the sweetened condensed milk with evaporated milk.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 20g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg