Coconut Flan Recipe

Ingredients

• 1 cup granulated sugar
• 1/4 cup water
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup whole milk
• 4 eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 350°F.
2. In a small saucepan, combine the granulated sugar and water over medium heat. Stir until the sugar dissolves.
3. Once the sugar dissolves, stop stirring and let the mixture come to a boil. Cook until the syrup turns a deep amber color, about 5 minutes. Watch the pot carefully–it can burn quickly!
4. As soon as the syrup is amber-colored, carefully pour it into an 8-inch baking dish, tilting the dish so that the syrup covers the entire bottom. Set this aside.
5. In a mixing bowl, whisk together the coconut milk, whole milk, eggs, vanilla extract, and salt until fully combined.
6. Pour the custard mixture into the prepared baking dish.
7. Place the baking dish in a roasting pan and place in the oven. Fill the roasting pan with hot water until it comes up to about halfway up the sides of the baking dish.
8. Bake for 50-60 minutes, or until firm to the touch in the middle.
9. Cool the flan to room temperature, then refrigerate for at least 2 hours or overnight.
10. To serve, run a knife around the edges of the flan to loosen it, then invert onto a serving dish.
11. Scrape any remaining caramel syrup from the dish onto the top of the flan.

Verdict and Serving Suggestions

This coconut flan recipe without sweetened condensed milk is a delicious twist on the classic dessert. The use of coconut milk adds a tropical flavor and the absence of sweetened condensed milk means it’s not as overwhelmingly sweet. Serve with whipped cream or fresh berries for a light and refreshing ending to any meal.