This coconut flan recipe is a great addition to any recipe box/binder. The preparation can be a bit tricky since it is a dessert that requires a certain amount of babysitting. Nevertheless, it is not difficult to make. If you take your time and follow instructions carefully you will end with with an impressive and delicious dessert. By the way, impress your friends and intimidate your enemies with this historical tidbit: flan was a common dish in the Middle Ages, however it was initially served as a savory dish; the sweet dish we know today was developed later. for more information on flan, check out my article on flan history.
Melt the sugar in a pan on the stove.
Once it's melted get it into the flan pan while it's still runny — be careful; it's hot and sticky . . .
Pour the melted caramel into the pan and roll it around a bit to coat the edges, and it will harden.
Combine your ingredients for the custard: eggs get mixed with sugar, vanilla, salt, and cinnamon in a separate bowl, and the other wet ingredients (coconut milk and evaporated milk) simmer and then get tempered into the egg/sugar mixture slowly.
Bake in a water bath for 40-50 minutes. Give it the jiggle test to see if it's set. If it jiggles like gelatin, it's done, and if it still makes waves to the pan edges, it's still a bit runny. A cake tester works too.
- ¾ teaspoon ground cinnamon
⅓ cup coconut flakes
¾ cup sugar for the custard
1 can (12 ounces) evaporated milk
1 can (15 ounces) of coconut milk
½ cup of sugar for the caramel
½ teaspoon kosher salt
1 teaspoon vanilla extract
- Preheat your oven to 350°F. Toss ¼ teaspoon of the cinnamon with the coconut flakes until they are coated, and lightly toast in the oven (about 5 minutes). Remove and set aside.
- In a small saucepan on medium heat slowly melt the sugar stirring constantly with a silicone spatula or a wooden spoon. The sugar should achieve a golden brown caramel color. Once the sugar begins to melt, do not walk away or you might risk burning it. Once caramelized, pour into the flan/pie pan and tilt to cover.
- In a separate saucepan, combine the evaporated milk and coconut milk and slowly bring to a simmer.
- In a mixing bowl, whisk the eggs, add sugar, cinnamon, eggs, salt, and vanilla — use only a good quality vanilla extract; the difference is huge — and mix well.
- Now comes the tricky part: when you temper the hot milk mixture into the cold eggs. This step needs to be done slowly and carefully or your egg mixture will certainly curdle. Pour your hot milk mixture into a Pyrex cup with a spout. Slowly, very slowly, pour in small amounts of the milk mixture into the egg mixture and whisk until it is fully incorporated. Repeat the process slowly, each time adding small amounts of your hot mixture into the eggs.
- When all ingredients are combined, use a strainer to transfer the mixture into the pan you will be baking your flan in. Place the flan pan inside a roster pan and slowly add warm water. One important tip: pull oven rack out and fill pan, this way you won’t have to transport it to the oven and risk dropping it. The water level should come about halfway up the flan pan.
- Bake until the center sets. You can use a cake tester to check for doneness. Flan should jiggle slightly.
- When custard is done, remove from oven and allow it to cool at room temperature in the water bath. This will allow for cooling to take place gradually. You will notice small dark flecks, don’t be alarmed, The flecks are from the cinnamon.
- To serve your flan, carefully invert onto a larger plate and sprinkle with the coconut flakes.
- South American
- 8-10 servings
- Total Time
- 1 hour, 29 minutes, 59 seconds