How to Make Mini Coconut Flan

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Coconut cream offers a dairy-free option while evaporated milk is often less expensive.

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories, while regular milk is typically more affordable.

unsweetened shredded coconut

🥗Healthier: toasted coconut flakes

💰Cheaper: dried coconut flakes

Toasted flakes add flavor, while dried flakes are often less expensive.

Make homemade caramel by heating 1 cup of granulated sugar in a saucepan over medium heat until it turns golden brown, stirring with a wooden spatula.

Prepare mini flan molds, noting that each mold is 4 ounces and can be purchased on Amazon.

If making a larger batch, use 2 cups of sugar for the caramel.

Blend all other ingredients together in a blender (exact ingredients not specified in the video).

Fill the baking dish with water (preferably hot) to help with cooking.

Place the filled molds in the baking dish and cover them with foil before baking.

Bake in the oven at 350°F for 30 minutes to 1 hour, depending on your oven.

Check for doneness by inserting a fork or toothpick; it should come out clean when the flan is ready.

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

Once cooled, cover with lids and refrigerate until ready to serve.

To serve, you can eat directly from the cup or flip it over to reveal the caramel.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens