Ingredients
Scale
- 1 cup of coconut milk
- 1 cup of condensed milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sugar (for caramel)
- 1/4 cup toasted shredded coconut (for topping)
Instructions
- In a small saucepan, melt the sugar over medium heat until it turns into a deep amber color. Pour the caramel into the bottom of your flan mold and spread it evenly. Set aside to harden.
- In a blender, combine coconut milk, condensed milk, eggs, and vanilla extract. Blend until smooth and creamy.
- Pour the coconut custard mixture over the hardened caramel in the mold. Cover with foil and bake in a water bath at 350°F (175°C) for about 50-60 minutes until set.
- Allow the flan to cool to room temperature, then refrigerate for at least 4 hours. To serve, run a knife around the edges and invert onto a plate.
Notes
- Store in an airtight container in the refrigerator for up to 3 days.
- Consider pairing with fresh fruit or toasted coconut for serving.
- For vegan options, substitute eggs with cornstarch or agar-agar.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320 Kcal
- Sugar: 25g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg