How to make Coconut Flan | Puerto Rican Holiday Dessert

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: regular milk + sugar

Coconut cream reduces sugar while adding richness.

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories.

sugar

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup is a lower-glycemic sweetener.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: silken tofu

Flaxseed meal is a vegan alternative.

Preheat the oven to 350°F.

In a mixing bowl, whisk together 5 large eggs until well beaten.

Add the sweetened condensed milk to the eggs and mix well, scraping the sides to incorporate all of it.

Add the coconut milk to the egg and condensed milk mixture, ensuring to shake the can to mix the coconut fat before pouring.

In a saucepan over medium heat, add 1 cup of sugar to make caramel, stirring constantly to prevent burning.

Once the sugar melts and turns a nice caramel color, pour it into the bottom of a bread loaf pan and let it harden.

Fill a larger baking dish with water halfway up the sides to create a water bath.

Pour the coconut mixture over the hardened caramel in the bread loaf pan.

Place the bread loaf pan into the water bath and bake for 55 minutes at 350°F.

After baking, remove from the oven and let it cool on the stove for 10-20 minutes before refrigerating.

Refrigerate for at least 5 hours to set.

To serve, run a butter knife around the edges of the flan to loosen it, then invert onto a plate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens