Coconut Flan

Mains

Nov 23

So, if you know me, you know that baking is not usually my thing. I love to cook, but I typically leave the baking to others—lol. However, I’ve perfected a few dessert recipes in my time, and this is one of them. My coconut flan is low-key my secret weapon when I need to impress guests with a beautiful yet delicious dessert, and it’s so much easier than you might think. If you follow this recipe to a T, I promise you’ll never regret making it! But be warned—after you make this, you’ll likely be assigned dessert duty for every gathering. This coconut flan strikes the perfect balance of sweet, smooth, and rich, and the caramelized bottom adds a lovely contrast to the delicate coconut flavor, with the added crunch of coconut flakes.

Ingredients:

3 (14oz) cans of sweetened condensed milk

6 large eggs (at room temperature)
1 tablespoon vanilla extract
1 (14oz) can unsweetened coconut milk
1 (12oz) can evaporated milk
1/2 teaspoon salt
Cajeta or caramel sauce (for the bottom of the pan)
Non-stick spray (for greasing the pan)
Toasted coconut flakes (for garnish, optional)

Instructions:

1. Preheat the Oven

Start by preheating your oven to 350°F. This will ensure the oven is at the right temperature when you're ready to bake your flan.

2. Mix the Flan Custard

In a large bowl, use an electric mixer to combine the following ingredients:

3 cans of sweetened condensed milk
6 large eggs (make sure they’re at room temperature for smoother mixing)
1 tablespoon vanilla extract
1 can (14oz) unsweetened coconut milk
1 can (12oz) evaporated milk
1/2 teaspoon salt

Mix on medium speed until everything is well blended, and the custard becomes smooth and silky.

3. Prepare the Baking Pan

Spray your baking pan (preferably a Bundt pan) with non-stick spray to prevent the flan from sticking. Then, drizzle some cajeta or caramel sauce (or your preferred caramel) over the bottom of the pan. This will create the sweet, gooey layer that forms on top once you flip the flan later. I like to make sure I add a good amount because I don’t want a dry flan!

4. Pour the Custard into the Pan

Once your custard is well-mixed, carefully pour it into the prepared pan over the caramel. Make sure the caramel layer stays at the bottom—don’t stir it!

5. Create a Water Bath (Baño Maria)

Place your Bundt pan into a large roasting pan. The roasting pan will create a water bath for the flan, ensuring it cooks evenly and becomes silky. Fill the roasting pan with enough hot water to come about halfway up the sides of your Bundt pan.

6. Cover and Bake

Cover the Bundt pan tightly with aluminum foil to lock in moisture. Place the pan in the preheated oven and bake for about 1 hour 40 minutes. You’ll know it’s done when the center of the flan jiggles slightly when the pan is moved.

7. Cool the Flan

Once the flan is baked, remove it from the oven and let it cool at room temperature for about 30 minutes. Then, transfer the pan to the refrigerator and chill for at least 4 hours, or overnight for the best results. The longer it chills, the better the flavor and texture will be!

8. Unmold and Serve

To serve the flan, first grab a knife and gently go into the sides to take it off it sticks to the side. Put a larger platter or cake stand over it and carefully flip the Bundt pan onto a large platter or cake stand. The caramel should now be on top, creating a beautiful glossy layer. Top it with toasted coconut flakes for a perfect garnish and crunch that will leave your guest shook.