Coconut Flan
This recipe creates a rich and creamy coconut flan, a classic dessert with a tropical twist. Made with sweetened condensed milk, eggs, and flaked coconut, it's baked gently in a water bath to achieve a silky smooth texture. After chilling, it's inverted to reveal a delightful, custardy treat, perfect for any occasion.
Equipment
- 1 1.5-quart baking dish
- 1 Large Roasting Pan For water bath
- 1 Whisk
- 2 Mixing Bowls
- 1 Fine-mesh Sieve Optional, for silky smooth flan
Ingredients
Main
- 1 14- ounce can sweetened condensed milk
- 1 1/3 cups whole milk
- 2 large eggs
- 2 large egg yolks
- 1/2 teaspoon vanilla extract
- 3/4 cup sweetened flaked coconut
Instructions
- Preheat your oven to 325°F (160°C) to ensure gentle and even cooking for the custard.
- In a large mixing bowl, whisk together the sweetened condensed milk, whole milk, large eggs, large egg yolks, and vanilla extract until thoroughly combined and smooth.
- For an exceptionally smooth flan, carefully strain the prepared custard mixture through a fine-mesh sieve into a clean second mixing bowl to remove any solids or air bubbles.
- Stir the sweetened flaked coconut into the strained custard mixture, distributing it evenly.
- Pour the coconut custard mixture into a 1.5-quart baking dish or flan mold.
- Place the baking dish containing the flan mixture into a larger roasting pan.
- Carefully pour hot water into the roasting pan, ensuring the water level comes about halfway up the sides of the flan dish, creating a water bath (bain-marie).
- Carefully transfer the roasting pan with the flan to the preheated oven.
- Bake for approximately 45-60 minutes, or until the edges of the flan are set but the center still has a slight jiggle when gently shaken. Cooking time may vary.
- Remove the flan from the oven and the water bath. Allow it to cool completely at room temperature, then refrigerate for at least 4 hours, or preferably overnight, before inverting onto a serving plate.
Notes
For a truly smooth flan, strain the custard mixture through a fine-mesh sieve before pouring it into the baking dish; this removes any chalazae from the eggs and ensures a silky texture. The water bath (bain-marie) is crucial for even, gentle cooking, preventing the flan from curdling or cracking. Ensure the water in the roasting pan reaches about halfway up the sides of the flan dish. Do not overbake; the flan should be set but still slightly jiggly in the center when removed. Proper chilling is essential for the flan to fully set and for flavors to meld, ideally overnight. For an elevated touch, consider making a quick caramel to line the baking dish before adding the custard mixture, which will create a beautiful sauce upon inversion.