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This dreamy coconut caramel flan is super creamy with a shiny caramel layer and a gentle coconut kick. I love making it for parties or birthdays—folks can't get enough, and it always turns dessert into a fun, little island getaway.
I first tried this at a friend's party and instantly got hooked. Now my family asks for it whenever we crave something spectacular but not fussy at all.
Luscious Ingredients
- Salt: just a pinch is all you need to make the flavors pop
- Vanilla extract: go for real vanilla for the best taste and scent
- Large eggs: fresher eggs mean the smoothest custard—the eggs make everything hold together
- Coconut milk: gives you that creamy tropical kick—always shake before pouring
- Sweetened condensed milk: makes the custard velvety and sweet, trusted brands never let me down
- Water: filtered water helps your caramel turn silky smooth
- Granulated sugar: fine white sugar melts nicely so caramel is glossy and rich
- Let those eggs warm up to room temp and give the coconut milk can a good shake before you start mixing
Simple Step-by-Step
- Unmold and Serve:
- After it's nice and cold, slide a thin knife around the edge. Flip onto your plate and lift the pan. The caramel will drip all over the top—magic!
- Cool and Chill:
- Take the pan out of its water bath and let it hit room temp. Pop it in the fridge for at least four hours, but overnight gives you the creamiest texture.
- Bake:
- Set everything in your oven and bake for fifty to sixty minutes. Use a knife to check the center—if it comes out clean, it's done. The top will jiggle just a bit.
- Prepare for Baking:
- Set your filled cake pan inside a bigger oven-safe dish. Pour hot water so it comes halfway up the sides; it keeps your custard soft and even as it bakes.
- Fill the Pan:
- Once the caramel's cooled, pour the creamy coconut custard over it. You might hear a little snap or crack—totally normal!
- Blend the Custard:
- Dump the eggs, coconut milk, sweetened condensed milk, vanilla, and salt into a blender. Blend a whole minute, so it's mega smooth and no streaks are left.
- Make the Caramel:
- Stir sugar and water together in a saucepan over medium till all the grains disappear. Let it boil—but don't stir now—watch for a deep, rich color. Take it off heat quick when amber, then pour into your cake pan. Tilt so the whole bottom's coated, then let it harden up.
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Coconut milk makes everything richer and extra tasty here. The first time my youngest helped, she poured the coconut milk in—now, she claims that job every single time we make it.
Keeping it Tasty
Cover your leftover flan well or store it in any airtight container straight in the fridge. It'll keep for a solid four days. The caramel might get thicker but still pours out easily, even cold.
Easy Ingredient Swaps
No sweetened condensed milk? Use evaporated milk for half if you want it lighter. For even more coconut vibes, toss in some shredded coconut before blending or dust a little on top after it’s flipped out.
How to Serve It
Chill it, then cut into wedges and enjoy cold. Each piece soaks up that sugary sauce. Sprinkle toasted coconut or add whipped cream if that’s your thing. Fresh berries and a bit of mint also look (and taste) great.
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Flan’s Quick Backstory
People have enjoyed flan all the way back to old Roman days, but coconut versions are all about those tropical vibes. Caribbean and Latin American families have loads of personal spins. My own style comes from both Puerto Rican and Filipino traditions where coconut always joins the fun.
Frequently Asked Questions
- → Can I use fresh coconut milk?
Sure, fresh coconut milk is great. Just pick the unsweetened kind and mix it up before you pour it in.
- → Why use a water bath?
It cooks the flan softly with steam, so the middle cooks gentle and doesn't split or get dry.
- → How do I know when it's set?
Poke a knife in the middle—it should come out mostly clean but the middle part still wiggles a little.
- → Can I prepare it a day ahead?
You bet! Chill it overnight so it sets up and the coconut and caramel get tasty together.
- → What can I do for extra texture?
Stir in shredded coconut before you bake. It’ll add a little bite to the smoothness.
- → Any tips for easy unmolding?
Slip a thin knife around the pan edge, then flip it onto a plate. The caramel will drip right over.