Ingredients for Toasted Coconut Flan
- 2 cups whole milk
- 1 (13.5 ounce) can full-fat coconut milk
- 1 (13.5 ounce) can full-fat coconut cream
- ½ cup toasted coconut flakes
- ¾ cup granulated sugar
- 2 tablespoons water
- 1 tablespoon fresh lemon juice
- 4 large eggs
- 4 large egg yolks
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Toasted Coconut Flan? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Toasted Coconut Flan
- Preheat oven to 325°F (160°C).
- In a medium saucepan, combine 2 cups whole milk, 1 (13.5 ounce) can full-fat coconut milk, and 1 (13.5 ounce) can full-fat coconut cream. Stir well.
- Bring the mixture to a gentle boil over medium heat. Reduce heat to low and simmer for 15 minutes, or until slightly reduced.
- Remove from heat and let cool for 5 minutes.
- Stir in ½ cup toasted coconut flakes. Let infuse for 15 minutes.
- To make the caramel: In a medium saucepan, combine ¾ cup granulated sugar, 2 tablespoons water, and 1 tablespoon fresh lemon juice. Cook over medium-high heat, swirling the pan occasionally but without stirring, until the sugar turns a deep amber color. Be careful not to burn it!
- Carefully pour the caramel evenly into 6 (6-ounce) ramekins. Set aside.
- In a large bowl, whisk together 4 large eggs and 4 large egg yolks until light and frothy.
- Strain the cooled coconut milk mixture into the egg mixture, whisking constantly until well combined.
- Fill each ramekin with the custard mixture, leaving a small space at the top.
- Place the ramekins in a roasting pan. Carefully pour hot water into the roasting pan until it comes about one-third of the way up the sides of the ramekins (creating a water bath).
- Cover the roasting pan tightly with aluminum foil.
- Bake in the preheated oven for 25-30 minutes, or until the custards are just set but still slightly jiggly in the center.
- Remove from the oven and let cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight, to allow the flan to set completely.
- To unmold, run a paring knife around the edges of each ramekin to loosen the flan. Place a serving plate on top of each ramekin and invert to unmold. If needed, briefly dip the ramekin in a bowl of warm water to help release the flan.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
163g
Fat
138g
Carbs
16g
