Coconut Flan (Flan de Coco)
Coconut Flan (Flan de Coco)
Ingredients
For the Caramel
- 1 cup granulated sugar
- 1/2 cup water
For the Custard Base
- 1 can sweetened condensed milk, 14 ounces
- 1 can full-fat coconut milk, 13.5 ounces
- 1 cup milk
- 4 egg yolks
- 5 1/4 ounces shredded coconut, natural or coarse preferred
- 1 tablespoon lemon zest, from 1 large lemon
For the Meringue
- 4 egg whites, reserved from custard yolks
- 2 tablespoons granulated sugar
Instructions
- 1
Preheat your oven to 350°F (175°C). Prepare a 9x5 inch loaf pan or a similar 6-cup capacity pudding mold. Set aside a larger baking pan (such as a roasting pan) that can accommodate your loaf pan for the water bath.
⏱️ 5 min•🌡️ 350
- 2
To prepare the caramel, combine 1 cup of granulated sugar in a heavy-bottomed saucepan over medium heat. Allow the sugar to melt without stirring until it turns into a rich amber liquid. Swirl the pan gently if needed to ensure even melting.
⏱️ 8 min
- 3
Once the sugar is fully caramelized, carefully and slowly pour in 1/2 cup of water. Be extremely cautious as the mixture will bubble vigorously and steam. Continue to heat and stir with a heatproof spatula or wooden spoon until any hardened sugar dissolves completely and the caramel sauce is smooth. Remove from heat and let cool slightly.
⏱️ 7 min
- 4
Pour the warm caramel sauce into the prepared loaf pan, swirling to coat the entire bottom surface evenly. Set aside to cool completely.
⏱️ 2 min
- 5
In a large mixing bowl, combine the sweetened condensed milk, full-fat coconut milk, 1 cup of milk, and the 4 egg yolks. Whisk thoroughly until all ingredients are well combined and the mixture is smooth.
⏱️ 5 min
- 6
Stir the 5 1/4 ounces of shredded coconut into the custard mixture. Ensure it is evenly distributed.
⏱️ 2 min
- 7
In a separate, clean, dry bowl, beat the 4 reserved egg whites using an electric mixer on medium-high speed until soft peaks form.
⏱️ 3 min
- 8
Gradually add the 2 tablespoons of granulated sugar to the egg whites while continuing to beat. Increase the speed to high and continue beating until stiff, glossy peaks form. This is your meringue.
⏱️ 4 min
- 9
Gently fold the meringue into the custard and coconut mixture in batches. Use a spatula to lightly incorporate the meringue, aiming to maintain as much air as possible for an airy texture. Do not overmix.
⏱️ 3 min
- 10
Grate the lemon zest (approximately 1 tablespoon) into the combined custard and meringue mixture. Stir gently one last time to distribute the zest.
⏱️ 1 min
- 11
Carefully pour the combined custard and meringue mixture over the cooled caramel in the loaf pan.
⏱️ 1 min
- 12
Place the loaf pan into the larger baking pan. Carefully pour hot water into the larger pan, reaching about halfway up the sides of the loaf pan. This creates a water bath (bain-marie), which helps the flan cook evenly and prevents cracking.
⏱️ 2 min
- 13
Carefully transfer the baking pan with the water bath to the preheated oven. Bake for 50-60 minutes, or until the edges are set but the center still has a slight jiggle when gently shaken. A knife inserted near the center should come out mostly clean.
⏱️ 60 min•🌡️ 350
- 14
Remove the flan from the oven and carefully take the loaf pan out of the water bath. Let it cool completely on a wire rack at room temperature.
⏱️ 60 min
- 15
Once cooled, cover the flan with plastic wrap and refrigerate for at least 3-4 hours, or preferably overnight, to allow it to set completely.
⏱️ 180 min
- 16
To serve, run a thin knife around the edges of the flan to loosen it. Place a serving plate upside down over the loaf pan, then quickly and confidently invert the flan onto the plate. The caramel sauce will flow over the flan. Slice and serve chilled.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Coconut Flan (Flan de Coco)
Ingredients
For the Caramel
- 1 cup granulated sugar
- 1/2 cup water
For the Custard Base
- 1 can sweetened condensed milk, 14 ounces
- 1 can full-fat coconut milk, 13.5 ounces
- 1 cup milk
- 4 egg yolks
- 5 1/4 ounces shredded coconut, natural or coarse preferred
- 1 tablespoon lemon zest, from 1 large lemon
For the Meringue
- 4 egg whites, reserved from custard yolks
- 2 tablespoons granulated sugar
Instructions
- 1
Preheat your oven to 350°F (175°C). Prepare a 9x5 inch loaf pan or a similar 6-cup capacity pudding mold. Set aside a larger baking pan (such as a roasting pan) that can accommodate your loaf pan for the water bath.
⏱️ 5 min•🌡️ 350 - 2
To prepare the caramel, combine 1 cup of granulated sugar in a heavy-bottomed saucepan over medium heat. Allow the sugar to melt without stirring until it turns into a rich amber liquid. Swirl the pan gently if needed to ensure even melting.
⏱️ 8 min - 3
Once the sugar is fully caramelized, carefully and slowly pour in 1/2 cup of water. Be extremely cautious as the mixture will bubble vigorously and steam. Continue to heat and stir with a heatproof spatula or wooden spoon until any hardened sugar dissolves completely and the caramel sauce is smooth. Remove from heat and let cool slightly.
⏱️ 7 min - 4
Pour the warm caramel sauce into the prepared loaf pan, swirling to coat the entire bottom surface evenly. Set aside to cool completely.
⏱️ 2 min - 5
In a large mixing bowl, combine the sweetened condensed milk, full-fat coconut milk, 1 cup of milk, and the 4 egg yolks. Whisk thoroughly until all ingredients are well combined and the mixture is smooth.
⏱️ 5 min - 6
Stir the 5 1/4 ounces of shredded coconut into the custard mixture. Ensure it is evenly distributed.
⏱️ 2 min - 7
In a separate, clean, dry bowl, beat the 4 reserved egg whites using an electric mixer on medium-high speed until soft peaks form.
⏱️ 3 min - 8
Gradually add the 2 tablespoons of granulated sugar to the egg whites while continuing to beat. Increase the speed to high and continue beating until stiff, glossy peaks form. This is your meringue.
⏱️ 4 min - 9
Gently fold the meringue into the custard and coconut mixture in batches. Use a spatula to lightly incorporate the meringue, aiming to maintain as much air as possible for an airy texture. Do not overmix.
⏱️ 3 min - 10
Grate the lemon zest (approximately 1 tablespoon) into the combined custard and meringue mixture. Stir gently one last time to distribute the zest.
⏱️ 1 min - 11
Carefully pour the combined custard and meringue mixture over the cooled caramel in the loaf pan.
⏱️ 1 min - 12
Place the loaf pan into the larger baking pan. Carefully pour hot water into the larger pan, reaching about halfway up the sides of the loaf pan. This creates a water bath (bain-marie), which helps the flan cook evenly and prevents cracking.
⏱️ 2 min - 13
Carefully transfer the baking pan with the water bath to the preheated oven. Bake for 50-60 minutes, or until the edges are set but the center still has a slight jiggle when gently shaken. A knife inserted near the center should come out mostly clean.
⏱️ 60 min•🌡️ 350 - 14
Remove the flan from the oven and carefully take the loaf pan out of the water bath. Let it cool completely on a wire rack at room temperature.
⏱️ 60 min - 15
Once cooled, cover the flan with plastic wrap and refrigerate for at least 3-4 hours, or preferably overnight, to allow it to set completely.
⏱️ 180 min - 16
To serve, run a thin knife around the edges of the flan to loosen it. Place a serving plate upside down over the loaf pan, then quickly and confidently invert the flan onto the plate. The caramel sauce will flow over the flan. Slice and serve chilled.
⏱️ 1 min