Quirky Foodster

Desserts

Flan de Coco (Coconut Flan)

★ ★ ★ ★ ★ (0)

← Return to Menu

Ingredients

  • - 200 g (1 cup) sugar, for the caramel
  • - 3 tbsp water, for the caramel
  • - 5 large eggs
  • - 400 ml (14 oz) coconut milk
  • - 400 ml (14 oz) condensed milk
  • - 1 tsp vanilla extract
  • - 50 g (1/2 cup) desiccated coconut

Method

  1. Preheat the oven to 160°C (325°F). Combine the sugar and water in a small saucepan and cook over medium heat, without stirring, until it turns a deep amber caramel.
  2. Immediately pour the hot caramel into the base of the flan mould, tilting to coat the bottom evenly. Set aside to harden slightly.
  3. Whisk the eggs in a large bowl, then whisk in the coconut milk, condensed milk, vanilla and desiccated coconut until smooth.
  4. Pour the custard mixture over the hardened caramel in the mould.
  5. Place the mould in a larger roasting tray and pour hot water into the tray to come halfway up the sides of the mould (a water bath).
  6. Bake for 55-65 minutes until the custard is just set with a slight wobble in the centre.
  7. Cool completely, then refrigerate for at least 4 hours, or overnight, before running a knife around the edge and inverting onto a serving plate.

Introduction: Flan de Coco is a silky coconut custard set atop a layer of caramel, a popular Costa Rican dessert
especially in coastal regions where fresh coconut is abundant, often served at family gatherings and
special celebrations.

Cultural Background: Flan de Coco is a silky coconut custard set atop a layer of caramel, a popular Costa Rican dessert
especially in coastal regions where fresh coconut is abundant, often served at family gatherings and
special celebrations.

Tips: Watch the caramel closely as it can burn quickly once it starts to colour. A water bath is essential for gentle, even cooking that prevents the custard from curdling.

Variations: Add a tablespoon of dark rum to the custard for a deeper flavour. Toast the desiccated coconut lightly before adding for a nuttier note.

Storage: Refrigerate covered for up to 4 days.

Reheating: Not applicable; served chilled.

Nutrition: Approx. 310 kcal, 7g protein, 14g fat, 40g carbohydrate per serving.

FAQs

Q: Why bake flan in a water bath?
A: The water bath insulates the custard from direct oven heat, allowing it to set gently and evenly without curdling or developing air bubbles.

Q: How do I know the caramel is ready?
A: It should turn a deep amber colour; removing it from the heat right at this point prevents it from becoming bitter and burnt.