Flan de Coco
Smooth coconut custard baked over homemade caramel, gently cooked in a water bath, and chilled before serving. A make-ahead Puerto Rican-style dessert with no cream cheese or shredded coconut.
Equipment
- 8-inch (20 cm) round metal cake pan, at least 3 inches (7.5 cm) deep
- Roasting pan large enough to hold the cake pan
- Small heavy-bottomed saucepan
- Blender
- Fine-mesh strainer
- Measuring cups and spoons
- Silicone spatula
- Kettle
- Aluminum foil
- Oven mitts
- Cooling rack
- Instant-read thermometer
- Thin knife
- Rimmed serving platter
Ingredients
Caramel
- ¾ cup granulated sugar 150 g
- ¼ cup water 60 ml
Coconut Custard
- 1 can unsweetened full-fat coconut milk 13.5 fluid ounces (approximately 400 ml)
- 1 can sweetened condensed milk 14 ounces (396 g)
- 5 large eggs
- 2 teaspoons vanilla extract 10 ml
- ⅛ teaspoon fine salt
Water Bath
- Hot water enough to reach halfway up the outside of the cake pan
Instructions
Prepare the Oven
- Position a rack in the center of the oven and preheat to 350°F (175°C). Set the cake pan on a heatproof surface and have the roasting pan ready.
Make the Caramel
- Combine the sugar and ¼ cup water in the saucepan. Stir briefly to moisten the sugar.
- Cook over medium heat without stirring for approximately 8–12 minutes, until the syrup turns medium amber. Gently swirl the saucepan if the color develops unevenly. Remove it from the heat before it becomes very dark or smoky.
- Immediately pour the caramel into the cake pan. Wearing oven mitts, carefully tilt the pan to coat the bottom. Set aside while preparing the custard. The caramel will harden; this is normal.
Mix the Custard
- Stir the coconut milk until the thick cream and liquid are combined.
- Add the coconut milk, condensed milk, eggs, vanilla, and salt to the blender. Blend on low for approximately 20–30 seconds, just until uniform.
- Let the mixture stand for 2 minutes. Skim off any thick foam, then pour through a fine-mesh strainer into the caramel-coated pan.
- Cover the pan securely with foil without letting the foil touch the custard.
Bake in a Water Bath
- Place the cake pan inside the roasting pan. Set the roasting pan on the oven rack, then carefully pour hot water around the cake pan until it reaches halfway up its sides. Keep water out of the custard.
- Bake for approximately 60–75 minutes, checking at 55 minutes. Use 65 minutes as the planning estimate. The edges should be set, while the center moves with a small, unified wobble when the pan is nudged.
- For an additional check, insert an instant-read thermometer into the center without touching the bottom. Aim for approximately 175°F (79°C). The center should not look liquid or slosh. If necessary, re-cover and bake in 5-minute increments.
Cool and Chill
- Carefully lift the cake pan out of the water bath using oven mitts. Remove the foil and place the pan on a cooling rack.
- Cool for 1 hour, then refrigerate in the pan for at least 4 hours, until thoroughly chilled. Cover once it is no longer steaming. Do not wait for it to become completely cold on the counter.
- For easier unmolding, refrigerate overnight. This extends the total time.
- Unmold and Serve
- Run a thin knife around the inside edge of the pan, keeping the blade close to the pan wall.
- Place a rimmed serving platter upside down over the pan. Hold both firmly together and invert. Wait approximately 30 seconds, then gently lift the pan.
- If the flan does not release, turn it upright again. Stand the bottom of the pan in warm water for 10–20 seconds, keeping water below the rim, then retry.
- Let the liquid caramel flow over the flan. Leave hardened caramel in the pan rather than scraping it onto the dessert. Cut into 10 slices and serve chilled.