Coconut Caramel Flan Recipe

Ash Tyrrell

Coconut Caramel Flan Recipe

I have to tell you, making Coconut Caramel Flan is one of those desserts that instantly makes me feel like a home baker extraordinaire. The first time I tried it, the silky custard paired with rich caramel had me hooked.

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Prep Time 15

Cook Time 1

Ingredients Method Notes

Ingredients

1 cup granulated sugar – For caramel I like using white sugar as it melts evenly without burning.
4 large eggs – Room temperature eggs give a smoother custard texture.
1 14-ounce can sweetened condensed milk – Provides the creamy sweetness that makes the flan rich.
1 13.5-ounce can coconut milk – I use full-fat for the best silky texture and flavor.
1 teaspoon pure vanilla extract – Enhances the overall flavor without overpowering the coconut.
Pinch of salt – Balances the sweetness and brings out the other flavors.

Method

I always start by melting the sugar in a small saucepan over medium heat. Stir occasionally until it turns a golden brown. Once ready, I carefully pour it into the baking dish, coating the bottom evenly.
In a mixing bowl, I whisk together eggs, sweetened condensed milk, coconut milk, vanilla, and salt. I make sure to mix gently to avoid bubbles, which keeps the custard silky.
I pour the custard mixture over the caramel in the baking dish. Then, I place the dish in a larger pan filled halfway with hot water for a gentle water bath. This ensures the flan cooks evenly without cracking.
After baking, I let the flan cool to room temperature. I always chill it in the fridge for at least 4 hours, but overnight chilling is best for perfect slicing.

Notes

I always strain the custard mixture before pouring it over caramel to remove any egg lumps.
I use a torch or broiler very lightly if my caramel hardens too much; it softens nicely.
I make sure the water in the bath is hot but not boiling to prevent cracks.
I let the flan sit at room temperature for a few minutes before unmolding for easier release.