Coconut Caramel Flan

Why Make This Recipe

Coconut Caramel Flan is a delightful dessert that combines the rich flavors of coconut and caramel. This creamy, dreamy dessert is perfect for special occasions or just to impress your family and friends. It’s smooth, rich, and has a hint of coconut that makes it special. Plus, it’s surprisingly easy to make!

How to Make Coconut Caramel Flan

Ingredients:

• 2 tbsp caramel sauce
• 1 can coconut condensed milk (490 g)
• 1 can soy milk (same measure as condensed milk can)
• 6 eggs

Directions:

1. Preheat the oven to 350 degrees F (180 C).
2. Pour the caramel sauce into a steam pudding pan and spread it around using a silicone basting brush.
3. In a blender, combine the coconut condensed milk, soy milk, and eggs. Blend until smooth.
4. Place the steam pudding pan in the center of a larger baking dish for a water bath.
5. Pour the flan mixture into the steam pudding pan and cover it with the lid.
6. Add boiling water to the baking dish until it reaches halfway up the steam pudding pan.
7. Bake for 60 minutes.
8. Remove the pan from the oven and let it cool for 1 hour without opening the lid.
9. Refrigerate overnight before unmolding.
10. To unmold, invert the pan onto a large serving plate and refrigerate for at least 1 hour before serving. Optionally, drizzle extra caramel sauce on top.

How to Serve Coconut Caramel Flan

Serve Coconut Caramel Flan chilled. It is best presented on a large serving plate, allowing the caramel sauce to flow around the flan. You can add fresh fruit or whipped cream on the side for a complete dessert experience.

How to Store Coconut Caramel Flan

Store leftover Coconut Caramel Flan in the refrigerator. Cover it with plastic wrap or place it in an airtight container. It will stay fresh for up to 3 days when properly stored.

Tips to Make Coconut Caramel Flan

• Ensure that all ingredients are at room temperature before you start.
• Blend the mixture until it’s perfectly smooth to get a silky texture.
• Keep an eye on the water level in the baking dish during baking to avoid drying out the flan.

Variation

If you want to mix things up, try adding a splash of vanilla extract or a pinch of sea salt to enhance the flavors. You can also experiment by substituting some of the soy milk with another plant-based milk.

FAQs

1. Can I use regular milk instead of soy milk?
Yes, you can use regular milk instead of soy milk if you prefer.

2. How do I know when the flan is done?
The flan is done when a knife inserted into the center comes out clean, and it has a slightly jiggly center.

3. Can I make this flan in advance?
Absolutely! Coconut Caramel Flan is best when made a day in advance, as it allows the flavors to meld together beautifully.

Coconut Caramel Flan

Coconut Caramel Flan is a rich and creamy dessert that combines the flavors of coconut and caramel, perfect for special occasions or impressing guests.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: Latin, Mexican

Calories: 250

Ingredients Method Notes

Ingredients

  

For the flan

• 1 can coconut condensed milk (490 g)
• 1 can soy milk (same measure as condensed milk can)
• 6 pieces eggs Ensure they are at room temperature.

For the caramel

• 2 tbsp caramel sauce

Method

 

Preparation

1. Preheat the oven to 350 degrees F (180 C).
2. Pour the caramel sauce into a steam pudding pan and spread it around using a silicone basting brush.
3. In a blender, combine coconut condensed milk, soy milk, and eggs. Blend until smooth.

Cooking

1. Place the steam pudding pan in the center of a larger baking dish for a water bath.
2. Pour the flan mixture into the steam pudding pan and cover it with the lid.
3. Add boiling water to the baking dish until it reaches halfway up the steam pudding pan.
4. Bake for 60 minutes.
5. Remove the pan from the oven and let it cool for 1 hour without opening the lid.
6. Refrigerate overnight before unmolding.
7. To unmold, invert the pan onto a large serving plate and refrigerate for at least 1 hour before serving. Optionally, drizzle extra caramel sauce on top.

Notes

Store leftover flan in the refrigerator covered with plastic wrap or in an airtight container for up to 3 days. Ensure that all ingredients are at room temperature before starting. Blend the mixture until perfectly smooth for a silky texture.