Imagine a dessert so creamy, so decadent, that with just one spoonful, you'll be whisked away to a sun-drenched Latin American paradise. Our Flan de Coco is not just a dessert—it's a culinary journey that combines the silky smoothness of traditional flan with the rich, exotic flavor of coconut. Perfect for those who crave a sophisticated yet easy-to-make sweet treat that will impress your guests and satisfy your deepest dessert desires!
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 60 mins
Cuisine: Latin American
Serves: 6 servings
Ingredients
- 1 cup sugar
- 4 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 cup coconut milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Place a large baking dish with water (water bath/baño maría) in the oven to prepare for baking.
- In a small saucepan, melt the sugar over medium heat, stirring constantly until it turns into a golden caramel. Carefully pour the caramel into a 9-inch round baking dish, swirling to coat the bottom evenly. Set aside to cool and harden.
- In a large mixing bowl, whisk the eggs until well beaten. Add the sweetened condensed milk, evaporated milk, coconut milk, and vanilla extract. Mix thoroughly until the mixture is smooth and fully combined.
- Strain the mixture through a fine-mesh sieve to ensure a silky smooth texture, removing any potential egg lumps.
- Gently pour the mixture into the caramel-lined baking dish. Cover the dish tightly with aluminum foil.
- Place the covered baking dish into the prepared water bath in the preheated oven. Bake for approximately 50 minutes, or until the flan is set but still slightly jiggly in the center.
- Carefully remove the flan from the oven. Remove the foil and let it cool to room temperature, then refrigerate for at least 2 hours or overnight to fully set.
- To serve, run a knife around the edges of the flan and invert onto a serving plate. The caramel will flow over the top, creating a beautiful presentation.
Tips
- Use room temperature eggs for smoother mixing and more consistent texture
- Strain the mixture carefully to ensure a silky-smooth custard without lumps
- Watch your caramel closely when melting sugar—it can burn quickly
- The water bath (baño maría) is crucial for even, gentle cooking
- Don't overbake! A slight jiggle in the center means your flan is perfectly done
- Always chill the flan for at least 2 hours before serving to allow it to set completely
- For an extra coconut boost, consider garnishing with toasted coconut flakes before serving
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 9g
Fat: 16g
Saturated Fat: 12g
Cholesterol: 120mg
