Servings: 8 people
Calories: 280kcal
Cost: $12.00
Equipment
- Saucepan
- Mixing bowls
- Whisk
- Pie pan
- Baking dish for water bath
Ingredients
- 1 cup granulated sugar for caramel
- 1/4 cup water for caramel
- 1 can (14 ounces) sweetened condensed milk
- 1 can (14 ounces) coconut milk
- 1 cup whole milk
- 4 large eggs
- 1/2 cup unsweetened shredded coconut
- 1 tsp vanilla extract
Instructions
- In a saucepan, combine the sugar and water over medium heat and stir until the sugar dissolves.
- Cook without stirring until the mixture turns deep amber, about 10-15 minutes, then remove from heat and pour into a pie pan to coat the bottom.
- In a large mixing bowl, whisk together sweetened condensed milk, coconut milk, and whole milk.
- Add the eggs one at a time, whisking well after each, then stir in shredded coconut and vanilla extract until smooth.
- Pour the flan mixture over the caramel in the pie pan.
- Place the pie pan in a larger baking dish and fill with hot water halfway up the sides of the pie pan.
- Bake in a preheated oven at 350F (175C) for 50-60 minutes until the flan is set but jiggles slightly in the center.
- Cool to room temperature, then refrigerate for at least 4 hours or overnight.
- To serve, run a knife around the edge and invert the flan onto a serving plate.
Notes
To enhance the coconut flavor, consider adding a few drops of coconut extract to the flan mixture. For a dairy-free version, substitute whole milk with almond or oat milk. You can store the flan in an airtight container in the fridge for up to 5 days or freeze it for up to 2 months. Garnish the flan with toasted coconut or fresh fruits for added flavor and presentation. Enjoy your tropical dessert adventure!
Nutrition
Calories: 280kcal | Carbohydrates: 36g | Protein: 6g | Fat: 12g | Saturated Fat: 10g | Cholesterol: 90mg | Sodium: 180mg | Potassium: 160mg | Fiber: 1g | Sugar: 30g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 4mg
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