Servings: 8 people
Calories: 220kcal
Cost: $10
Equipment
- Flan mold or round baking pan
- Mixing bowls
- Whisk
- Sieve optional but recommended
- Baking tray for water bath
Ingredients
- 1 can coconut milk
- 1 can condensed milk
- 1 can evaporated milk
- 4 eggs
- 1/2 cup sugar
- 1/2 cup grated coconut
Instructions
- Preheat the oven to 180°C (350°F).
- Heat the sugar in a pan over medium heat to make caramel, stirring until it turns golden. Pour it into a flan mold.
- In a large mixing bowl, combine the coconut milk, condensed milk, evaporated milk, eggs, and grated coconut. Whisk until smooth.
- Optionally, strain the mixture through a fine sieve for a silky texture.
- Pour the batter into the caramel-coated mold.
- Place the mold in a larger tray filled with hot water and cover with foil.
- Bake for about 1 hour, checking doneness with a toothpick.
- Allow the flan to cool at room temperature, then refrigerate for at least 4 hours.
- To unmold, run a knife along the edges and flip it onto a plate.
Notes
Toast the grated coconut before adding it to enhance the flavor. Store in the refrigerator for up to three days in an airtight container. Avoid freezing, as it may alter the texture. Serve leftovers at room temperature for better flavor.
Nutrition
Calories: 220kcal | Carbohydrates: 30g | Protein: 4g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 100mg | Sodium: 50mg | Potassium: 160mg | Fiber: 1g | Sugar: 22g | Vitamin A: 200IU | Calcium: 120mg | Iron: 0.5mg
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