Mexican cuisine · Desserts & Sweets

Coconut Flan

Creamy flan made with coconut milk and condensed milk, topped with toasted coconut and pale caramel.

Ingredients · for 8 servings

• 400 ml coconut milk
• 1 can sweetened condensed milk (397 g)
• 250 ml milk
• 5 eggs
• 150 g sugar
• 120 g shredded coconut
• 1 tsp vanilla extract
• 1 pinch salt

Instructions

1. Toast 80 g of the shredded coconut in a dry pan over medium heat for 3–4 min., stirring, until light brown and fragrant, then tip onto a plate to cool.
2. Melt the sugar in a saucepan without stirring for 5–6 min. until a pale amber caramel forms, and immediately pour it into a 22 cm flan dish, swirling to coat.
3. Whisk the coconut milk, condensed milk, milk, eggs, vanilla extract and salt thoroughly until fully combined.
4. Stir in the toasted coconut and pour the mixture through a coarse sieve into the caramel-lined dish.
5. Cover the dish, set it in a water bath and bake in the oven preheated to 160°C for 45–50 min. until the edge is set and the center still wobbles gently when shaken.
6. Let the flan cool, chill for at least 4 hours, unmold and serve sprinkled with the remaining raw shredded coconut.