Coconut flan, or Flan Coco, is a sumptuous dessert that captivates with its combination of creamy texture and tropical flair. The process begins with preheating your oven to a precise 350°F (175°C), setting the stage for a perfectly baked treat. Next, granulated sugar metamorphoses into a golden caramel in a medium saucepan over medium heat. This rich caramel, once melted, is poured into a flan mold, which is delicately tilted to ensure an even coat on the bottom. As it cools, it hardens into a luscious base.

In a large mixing bowl, eggs are whisked until uniformly beaten, forming the foundation of the flan’s custard. The mixture is then enriched by the addition of sweetened condensed milk, evaporated milk, coconut milk, and a splash of vanilla extract, yielding a blend that is both creamy and aromatic. Finely shredded coconut is stirred in, introducing a delightful texture and authentic coconut flavor.

The prepared mixture is carefully poured into the caramel-coated mold. For a smooth and evenly cooked flan, the mold is placed in a larger baking dish filled halfway with hot water, creating a gentle water bath. This method ensures a baker’s delight, setting the flan without curdling.

After 50-60 minutes of baking, a subtle jiggle and a clean knife test signal its readiness. Post-baking, it cools to room temperature before being refrigerated for a minimum of four hours, allowing the flavors to meld beautifully.

When serving, a knife run around the mold’s edge liberates the flan, which is then inverted onto a plate, showcasing the glossy caramel atop. Coconut flan is not only a treat for the taste buds but also a visual delight, making it a perfect dessert for any occasion. This dessert, combining diverse milks with tropical coconut, mirrors the fusion of cultures and is a quintessential example of culinary artistry.

Ingredients

1 cup sweetened condensed milk
1 cup evaporated milk
1 cup coconut milk
4 large eggs
1 cup shredded coconut
1 cup granulated sugar (for caramel)
1 tsp vanilla extract

Directions

1. Preheat your oven to 350°F (175°C).
2. In a medium saucepan over medium heat, melt the granulated sugar until it turns into a golden caramel. Pour the caramel into a flan mold, tilting to coat the bottom evenly. Let it cool and harden.
3. In a large mixing bowl, whisk the eggs until well beaten.
4. Add the sweetened condensed milk, evaporated milk, coconut milk, and vanilla extract to the eggs. Mix until fully combined.
5. Stir in the shredded coconut.
6. Pour the mixture into the caramel-coated flan mold.
7. Place the flan mold in a larger baking dish. Fill the larger dish with hot water until it reaches about halfway up the sides of the flan mold to create a water bath.
8. Bake for 50-60 minutes, or until the center is set and a knife inserted comes out clean.
9. Remove the flan from the water bath and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight.
10. To serve, run a knife around the edges of the flan to loosen it, then invert it onto a serving plate.