Coconut Flan

Finca 360º

Coconut Flan

This is our take on a classic flan. We’ve tweaked the traditional flan recipe by swapping some of the whole eggs for yolks and gently cooking it in a bain-marie (water bath) for a luscious texture. We hope you enjoy it!

Ingredients:

1 ½ cups sugar
¼ cup water
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
½ cup milk (substitute with heavy cream or coconut milk for an even creamier texture)
4 large eggs
4 large egg yolks
½ cup grated coconut

Instructions:

Preheat the oven

Set the oven to 350°F (175°C).

Prepare the caramel:

In a small saucepan, combine 1 cup of sugar and ¼ cup of water. Cook over medium heat without stirring, swirling the pan occasionally to help dissolve the sugar.
Once the mixture turns a dark amber color, immediately pour it into a 22cm x 17cm glass Pyrex dish, spreading it evenly across the bottom.
Set aside to cool and harden for about 15 minutes.

Heat water for the bain-marie:

While the caramel cools, bring a kettle of water to a boil.

Blend the flan mixture:

In a blender, combine the sweetened condensed milk, evaporated milk, milk, eggs, egg yolks, grated coconut, and the remaining ½ cup of sugar.
Blend for about 3 minutes or until smooth and fully combined.

Assemble and bake:

Place the Pyrex dish with the hardened caramel into a deep-sided sheet pan.
Pour the blended mixture over the caramel in the Pyrex dish.
Carefully place the sheet pan with the Pyrex into the oven.
Pour the boiling water into the sheet pan to create the bain-marie, filling it halfway up the sides of the Pyrex dish. Doing this while the pan is already in the oven helps prevent spills.
Bake for 1 to 1 ½ hours, or until the flan is mostly set but still slightly jiggly in the center.

Cool and chill:

Remove the Pyrex dish from the oven first to avoid spills, then carefully take out the sheet pan with the hot water.
Let the flan cool to room temperature.
Once cooled, refrigerate for at least 5 hours or, for best results, overnight.