Description
Flan de Coco is a delicious Puerto Rican dessert made with coconut milk and caramel.
Ingredients
Scale
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1 cup coconut milk
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut
Instructions
- Preheat the oven to 350°F.
- In a medium saucepan over medium heat, combine the granulated sugar with 1/4 cup of water. Stir until the sugar dissolves, then stop stirring and allow it to boil until it turns a golden caramel color.
- Quickly pour the caramel into a round flan mold or individual ramekins, tilting to coat the bottom evenly.
- In a large mixing bowl, whisk together the sweetened condensed milk, evaporated milk, coconut milk, eggs, and vanilla extract until well combined. Stir in the shredded coconut.
- Pour the mixture over the caramel-coated mold or ramekins.
- Place the mold or ramekins in a larger baking dish and fill the baking dish with hot water until it reaches halfway up the sides of the flan mold.
- Bake in the preheated oven for about 50-60 minutes, or until a knife inserted in the center comes out clean.
- Remove from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight.
- To serve, run a knife around the edges of the flan, then invert onto a serving plate.
Notes
- For a tropical twist, add a tablespoon of rum to the flan mixture.
- You can also substitute the shredded coconut with toasted coconut for added texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Puerto Rican
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 30g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg