Flan de Coco - Coconut Flan - Cooked by Julie Episode 190

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Coconut cream provides a similar richness with fewer calories.

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories and can be more affordable.

coconut flakes

🥗Healthier: toasted oats

💰Cheaper: shredded coconut

Toasted oats add texture without coconut's cost.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla bean enhances flavor without the price of extract.

Make the caramel by combining sugar and water in a pan, twirling the pan instead of stirring, and cooking over high heat for about 10 minutes until golden brown.

Remove the caramel from heat and coat the bottom of a bunt pan with it.

Sprinkle some shredded coconut over the caramel in the bunt pan and set aside.

In a blender, combine 5 eggs, evaporated milk, coconut milk, sweetened condensed milk, vanilla extract, and shredded coconut.

Blend the mixture until smooth.

Pour the blended mixture into the bunt pan over the caramel.

Place the bunt pan in a high-sided baking sheet and pour boiling water into the baking sheet to create a water bath.

Bake in a preheated oven at 350°F for about 1 hour and 20 minutes.

Let the flan cool completely after removing it from the oven.

Refrigerate the flan for a minimum of 4 hours before serving.

To serve, run a knife along the sides and center of the flan to loosen it, then invert onto a cake stand or platter.

Sprinkle extra shredded coconut on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens