Flan de Coco
Flan de Coco
Ingredients
For the Caramel
- 1/2 cup granulated sugar
For the Flan
- 1 can La Fe coconut milk, 13.53 fl oz / 400 ml
- 1 can condensed milk
- 3 eggs
- 1 teaspoon vanilla extract
Instructions
- 1
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.
⏱️ 5 min
- 2
Carefully pour the hot caramel into small molds, tilting each mold to ensure the bottom is evenly coated with a thin layer of caramel.
⏱️ 2 min
- 3
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.
⏱️ 3 min
- 4
Blend the ingredients until you achieve a creamy and well-combined mixture, approximately 1-2 minutes.
⏱️ 2 min
- 5
Carefully pour the creamy flan mixture from the blender over the caramel in the prepared small molds.
⏱️ 2 min
- 6
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.
⏱️ 30 min
- 7
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.
⏱️ 30 min
- 8
Refrigerate the cooled flans for at least 30 minutes to chill thoroughly. This helps them set and makes unmolding easier.
⏱️ 30 min
- 9
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.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Flan de Coco
For the Caramel
- 1/2 cup granulated sugar
For the Flan
- 1 can La Fe coconut milk, 13.53 fl oz / 400 ml
- 1 can condensed milk
- 3 eggs
- 1 teaspoon vanilla extract
Instructions
- 1
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.
⏱️ 5 min - 2
Carefully pour the hot caramel into small molds, tilting each mold to ensure the bottom is evenly coated with a thin layer of caramel.
⏱️ 2 min - 3
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.
⏱️ 3 min - 4
Blend the ingredients until you achieve a creamy and well-combined mixture, approximately 1-2 minutes.
⏱️ 2 min - 5
Carefully pour the creamy flan mixture from the blender over the caramel in the prepared small molds.
⏱️ 2 min - 6
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.
⏱️ 30 min - 7
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.
⏱️ 30 min - 8
Refrigerate the cooled flans for at least 30 minutes to chill thoroughly. This helps them set and makes unmolding easier.
⏱️ 30 min - 9
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.
⏱️ 1 min