Coconut Caramel Flan
why make this recipe
Coconut Caramel Flan is a delightful dessert that combines the rich flavors of coconut and caramel. It’s creamy, smooth, and has a unique twist that sets it apart from traditional flan. This recipe is simple to follow and requires only a few ingredients, making it perfect for both beginners and seasoned cooks. The flan can be made ahead of time, which is great for entertaining guests or enjoying a sweet treat at home.
how to make Coconut Caramel Flan
Ingredients:
- 2 tbsp caramel sauce
- 1 can coconut condensed milk (490 g)
- 1 can soy milk (same measure as the condensed milk can)
- 6 eggs
Directions:
- Preheat the oven to 350 degrees F (180 C).
- Pour the caramel sauce into a steam pudding pan that has a lid and a hole in the middle. Spread the caramel sauce around the pan using a basting brush or a small spatula.
- In a blender, combine the coconut condensed milk, soy milk, and eggs. Blend until smooth.
- Place the steam pudding pan in the center of a baking dish with high sides for a water bath.
- Pour the flan mixture into the steam pudding pan and cover it with the lid.
- Carefully add boiling water to the baking dish until the water reaches about halfway up the sides of the steam pudding pan.
- Place the baking pan in the oven carefully. Bake for 60 minutes.
- After baking, carefully remove the pudding pan from the oven without opening the lid and let it cool on a wire rack for 1 hour.
- Refrigerate overnight. Unmold only after refrigerating overnight.
- To unmold, invert the pan onto a large serving plate. Keep it in the fridge for at least 1 hour before serving. You can drizzle more caramel sauce on top before serving.
how to serve Coconut Caramel Flan
Serve the flan chilled, straight from the fridge. You can add extra caramel sauce on top for added sweetness and a beautiful presentation. It goes well with fresh fruit or whipped cream for a more decadent dessert.
how to store Coconut Caramel Flan
Store any leftovers in an airtight container in the refrigerator. It will keep well for about 3 to 4 days. Just make sure to cover the flan well to maintain its freshness.
tips to make Coconut Caramel Flan
- For a smoother texture, make sure to blend the ingredients thoroughly.
- Use fresh, high-quality ingredients for the best flavor.
- Allow the flan to cool completely before refrigerating to prevent excess moisture from forming.
variation
You can add a touch of vanilla extract to the mixture for extra flavor. Additionally, try replacing the soy milk with almond or oat milk for a different taste.
FAQs
1. Can I use regular milk instead of soy milk?
Yes, you can use regular milk or any non-dairy milk of your choice.
2. How long does it take to make this flan?
The total time to make Coconut Caramel Flan is about 1 hour and 15 minutes, plus overnight refrigeration.
3. Can I make this flan in advance?
Absolutely! In fact, it’s better after sitting in the fridge overnight, which allows the flavors to develop.
Feel free to try this easy recipe and enjoy the yummy Coconut Caramel Flan!
Coconut Caramel Flan
Ingredients
Method
- Preheat the oven to 350 degrees F (180 C).
- Pour the caramel sauce into a steam pudding pan with a lid and a hole in the middle, spreading it around the pan.
- Blend the coconut condensed milk, soy milk, and eggs until smooth.
- Place the steam pudding pan in a baking dish with high sides for a water bath.
- Pour the flan mixture into the steam pudding pan and cover it with the lid.
- Add boiling water to the baking dish until it reaches halfway up the sides of the steam pudding pan.
- Carefully place the baking pan in the oven and bake for 60 minutes.
- Remove the pudding pan from the oven without opening the lid and let it cool on a wire rack for 1 hour.
- Refrigerate overnight. Unmold only after refrigerating.
- To unmold, invert the pan onto a serving plate and refrigerate for at least 1 hour before serving.
- Serve the flan chilled, optionally topped with extra caramel sauce.
