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Coconut Caramel Flan

A delightful dessert that combines the rich flavors of coconut and caramel with a creamy, smooth texture. Perfect for both beginners and seasoned cooks.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: International
Calories: 250
Ingredients Method Notes

Ingredients
  

For the flan
  • 2 tbsp caramel sauce
  • 490 g coconut condensed milk
  • 1 can soy milk (same measure as the condensed milk can)
  • 6 large eggs

Method
 

Preparation
  1. Preheat the oven to 350 degrees F (180 C).
  2. Pour the caramel sauce into a steam pudding pan with a lid and a hole in the middle, spreading it around the pan.
  3. Blend the coconut condensed milk, soy milk, and eggs until smooth.
  4. Place the steam pudding pan in a baking dish with high sides for a water bath.
  5. Pour the flan mixture into the steam pudding pan and cover it with the lid.
  6. Add boiling water to the baking dish until it reaches halfway up the sides of the steam pudding pan.
Baking
  1. Carefully place the baking pan in the oven and bake for 60 minutes.
  2. Remove the pudding pan from the oven without opening the lid and let it cool on a wire rack for 1 hour.
Chilling and Serving
  1. Refrigerate overnight. Unmold only after refrigerating.
  2. To unmold, invert the pan onto a serving plate and refrigerate for at least 1 hour before serving.
  3. Serve the flan chilled, optionally topped with extra caramel sauce.

Notes

For a smoother texture, blend ingredients thoroughly. Use high-quality ingredients for better flavor. Let the flan cool completely before refrigerating to avoid excess moisture.