Coconut Flan #SundaySupper #JuneDairyMonth
Author: adapted from Rosalia Viqueira
Prep time: 20 mins
Cook time: 1 hour
Total time: 1 hour 20 mins
Be sure to use sweetened coconut flakes. Unsweetened coconut flakes will not work and your caramel topping will be cracked.
Ingredients
  • ¾ cup (158 grams) sugar
  • 4 eggs
  • 1 - 14 ounce can sweetened condensed milk
  • 2½ cups (619 grams) whole milk (you may fill the condensed milk twice to achieve this amount)
  • 1 teaspoon vanilla extract
  • ½ cup (38 grams) sweetened coconut flakes
Instructions
  1. Set aside a flan pan.
  2. Place the sugar in a small sauté pan. Cook over medium low heat until the sugar caramelizes, stirring periodically. Nothing will happen for about 7-10 minutes, then the sugar will harden into little balls until it very quickly caramelizes. Immediately pour the caramel into the flan pan. Swirl the caramel on the bottom and up ¾ of the side of the pan. Be careful, as it is very hot at this point. Set aside and cool completely.
  3. Whisk the eggs in a medium size bowl. Whisk in the sweetened condensed milk followed by the whole milk and vanilla.
  4. Stir in the coconut flakes.
  5. Pour into the flan pan. Cover and lock the flan pan lid into place. Tie a large piece of butcher’s twine around the flan pan as though it were a gift box (there will be an ‘x’ pattern on the top of the lid.)
  6. Lifting by the string, place the flan pan into a larger pan and pour warm water into the pan until the water is halfway up the flan pan. Keep the bow of the twine out of the water to avoid burning when removing.
  7. Bake in 350° oven for 1 hour. Using pot holders, hold the twine to lift the flan pan out of the water. Place the flan pan onto a dishtowel to dry off the bottom and then use pot holders to transfer the pan to a cooling rack.
  8. Cool completely on cooling rack. Cover and refrigerate overnight.
  9. Just before serving, lift off top and run a small spatula around the side of the flan. Place a serving plate (use one with a lip) over the top of flan, turn over and shake the flan out of the pan. Remove the pan and allow the caramel to drip over the flan. Slice and serve.
Notes
Additional time is needed to cool the caramel.
Recipe by Desserts Required at https://www.dessertsrequired.com/coconut-flan-sundaysupper-junedairymonth