Loading...

Melt the 1/2 cup of granulated sugar in a pan over medium heat until it forms a smooth, amber-colored caramel. Stir occasionally to prevent burning.

Carefully pour the hot caramel into small molds, tilting each mold to ensure the bottom is evenly coated with a thin layer of caramel.

In a blender, combine the 3 eggs, 1 can of condensed milk, 1 can of La Fe coconut milk (13.53 fl oz / 400 ml), and 1 teaspoon of vanilla extract.

Blend the ingredients until you achieve a creamy and well-combined mixture, approximately 1-2 minutes.

Carefully pour the creamy flan mixture from the blender over the caramel in the prepared small molds.

Place the filled molds in a larger pan or pot. Add enough hot water to the larger pan to come halfway up the sides of the molds, creating a bain-marie (water bath). Cover the molds (or the larger pot with a lid) and cook over medium-low heat for 25 to 30 minutes, or until the flans are set but still slightly jiggly in the center.

Once cooked, carefully remove the flans from the water bath and let them cool down completely at room temperature. This will take at least 30 minutes.

Refrigerate the cooled flans for at least 30 minutes to chill thoroughly. This helps them set and makes unmolding easier.

To unmold, run a thin knife around the edge of each flan. Place a serving plate over the mold and invert it. The caramel will flow over the flan. Serve immediately.


Melt the 1/2 cup of granulated sugar in a pan over medium heat until it forms a smooth, amber-colored caramel. Stir occasionally to prevent burning.

Carefully pour the hot caramel into small molds, tilting each mold to ensure the bottom is evenly coated with a thin layer of caramel.

In a blender, combine the 3 eggs, 1 can of condensed milk, 1 can of La Fe coconut milk (13.53 fl oz / 400 ml), and 1 teaspoon of vanilla extract.

Blend the ingredients until you achieve a creamy and well-combined mixture, approximately 1-2 minutes.

Carefully pour the creamy flan mixture from the blender over the caramel in the prepared small molds.

Place the filled molds in a larger pan or pot. Add enough hot water to the larger pan to come halfway up the sides of the molds, creating a bain-marie (water bath). Cover the molds (or the larger pot with a lid) and cook over medium-low heat for 25 to 30 minutes, or until the flans are set but still slightly jiggly in the center.

Once cooked, carefully remove the flans from the water bath and let them cool down completely at room temperature. This will take at least 30 minutes.

Refrigerate the cooled flans for at least 30 minutes to chill thoroughly. This helps them set and makes unmolding easier.

To unmold, run a thin knife around the edge of each flan. Place a serving plate over the mold and invert it. The caramel will flow over the flan. Serve immediately.
