Making flan doesn’t need to be a hassle. Of course, I always suggest the freshest and highest quality product as I’m sure it makes a big difference in most recipes but canned products can work too, not everyone can find coconuts and make milk and everything from scratch so this recipe works great for anyone who doesn’t want to or just can’t go through all that trouble. This is a shortcut recipe for a good coconut flan and it’s a great make ahead dessert because refrigerating flan overnight takes it to its prime.
Tips:
You can make caramel without the water but this is the easy way.
Refrigerate overnight.
This recipe can cook uncovered but I find covered gives a creamier texture as more moisture is trapped in the process, but you do you. I cover the mold with aluminum foil and poke holes so the excess condensation can escape.
The grated coconut is optional but it sure enhances the flavor and adds a layer of texture, if you don’t like it you can always leave it out without a negative impact in the final product.
Ingredients:
4 large eggs (room temp)
1 can of condensed milk
½ can coconut milk
½ to ¾ cup grated coconut
½ can of sweetened coconut cream
Caramel:
1 cup sugar + ¼ cup water
Method:
Prepare the caramel and place it in the mold you are going to use. Preheat oven to 325F.
Mix all the ingredients in the blender, pour the mixture into the mold, cover and bake for approximately 1 hour in a bain-marie or until you insert a toothpick and it comes out clean.
Let it cool completely, then unmold and decorate with grated coconut on top.
Enjoy!