Flan de Coco (Coconut Flan)

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.

Put sugar and water into a pot and turn the heat to high to medium.

Stir the mixture to dissolve the sugar in the water.

Add a drop or two of lime juice to help prevent crystallization.

Use a brush with a little water to clean any crystallizations off the sides of the pot.

Let the mixture cook until it turns into a light brown amber color.

Pour a little caramel into each mold, tilting to coat the bottom and sides.

Sprinkle a little coconut flakes in the bottom of each mold.

Set the molds aside to let the caramel cool completely.

In a bowl, crack the eggs and whisk them just to break the yolks.

Add sweetened condensed milk and evaporated milk to the eggs and mix gently with a spoon to avoid bubbles.

Add vanilla extract and then slowly add sugar while mixing.

Strain the custard mixture into the prepared molds, filling them to the top of the caramel.

Pour hot water into a larger baking dish until halfway up the sides of the molds to create a water bath.

Bake at 325°F for about 45 minutes to an hour, checking for doneness with a skewer.

Remove the molds from the water bath and let them cool completely before inverting.

Run a knife around the edges of the flan to separate it from the sides of the mold.

Invert the mold onto a plate to release the flan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens