This flan de coco is a delicious, tropical coconut dessert with flavors of the Caribbean!
Ingredients
- ½ cups white sugar: 1 piece (divided)
- sweetened condensed milk: 1 can (14 ounce can)
- evaporated milk: 1 can (12 fluid ounce can)
- eggs: 6 piece
- milk: 0.5 cup
- shredded coconut: 0.5 cup (fresh)
Metric Conversion
Stages of cooking
-
Preheat the oven to 350 degrees F (175 degrees C).
-
Place 1 cup sugar in a small saucepan over medium heat. Cook gently without stirring, but shake occasionally until sugar is melted. Continue cooking until sugar turns golden brown, then pour into a large glass baking dish. Rotate and tilt the dish to spread caramel evenly over the bottom. Set aside for caramel to cool and harden, about 15 minutes.
-
Add condensed milk, evaporated milk, eggs, milk, coconut, and remaining 1/2 cup sugar to a blender. Blend until smooth, about 3 minutes. Pour over hardened caramel in the baking dish.
-
Bake in the preheated oven until custard is set, about 45 minutes. Allow flan to cool for 30 minutes at room temperature. Run a knife around the edges of the dish to separate the flan from the sides. Refrigerate until completely chilled, 8 hours to overnight.
-
To serve, carefully invert flan onto a rimmed serving plate; let caramel sauce flow over flan.
