Coconut Flan
"One of the things I really miss about eating at my mother-in-law's house! The perfect ending to any meal. Light and satisfying."
photo by LolaRuns
- Ready In:
- 1hr 10mins
- Ingredients:
- 6
- Yields:
-
1 flan
- Serves:
- 8
ingredients
- 1 (14 ounce) can sweetened condensed milk
- 1 1⁄2 cups milk
- 3 eggs
- 1 teaspoon vanilla
- 1⁄2 cup shredded coconut
- 1⁄4 cup sugar
directions
- Over medium-low heat, melt sugar until it caramelizes.
- Pour the caramel into a flan dish to coat bottom.
- Beat eggs until foamy.
- Add sweetened condensed milk, then milk, and finally the coconut and vanilla.
- Mix well with each addition.
- Pour mixture into flan dish.
- Place flan dish into an oven-proof dish, and add water (enough to come up to the top 1/3 of the flan dish).
- Bake at 325ºF for approximately 1 hour, or until a knife inserted in center comes out clean.
- Allow to cool, and refrigerate.
- Serve cold with fresh whipped cream.
- May be refrigerated up to 3 days.
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Reviews
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A very smooth and satisfying dessert. Just a word from the wise...be VERY careful with the caramel. I forgot how hot caramel can get and got some stuck to the end of my thumb. I had to sleep with my hand in a cup of ice! Of course, silly me stuck my thumb in my mouth to get the caramel off and burned the roof of my mouth too! Anyway, you KNOW this recipe has to be good if it caused that much pain and I STILL gave it 5 stars! :o) -
Coconut custard mmmmm. Loved the smoothness of this flan and the caramel 'sauce'. I served this with a can of peaches and a dollop of whipped cream. Delicious! -
Very good and rich dessert. I loved the coconut Flavor! I didn't like to chew the coconut tho and found that I prefer my flan smooth. Really good this way, but I will try to find a way to get the flavor without having the shredded coconut disturbing the rich smoothness of this custard. -
This recipe was very good. I made one substitution. I used unsweetened coconut milk instead of regular milk. I used the toasted coconut as a garnish. The taste was wonderful. That coconut flavor really came through with the coconut milk.
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Oh my this is DELICIOUS!!! Easy to prepare with outstanding results. One bite just is never enough. At one point my DH and I were even standing at the counter with a fork sharing the leftovers together. Will make again for sure!
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Tweaks
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I'm still giving this recipe 5 stars even though it did'nt turn out perfect for me (which was completely my fault). So here's what I did.... I used a 1/2 cup of sugar for the carmalized sugar, I substituted coconut milk for the regular milk, instead of mixing in the shredded coconut I sprinkled it over the unbaked custurd before baking, and I baked it in 8 (6 oz) ramakins. I had some problems along the way (which was'nt the recipes fault) I made 2 batches of the carmalized sugar before I got it just right and when I poured the caramalized sugar into each of the ramakins some of the boiling hot sugar got onto my thumb and gave me a 2nd degree burn so I ran over to the sink and put my thumb under cold running water. So the sugar hardened before I had a chance to coat the bottoms of the ramakins with the sugar. I was in alot of pain from the burn so I stuggled making the custurd, but I did manage to get it into the oven. I don't think I added enough of the water to the water bath because my flans curddled. After they chilled for a couple of hours I served them and the flans had a great flavor, but they were curddled. I don't know exactly why they curddled it could have been baking them in small individual ramakins. I must of had a bad baking day that day, but I think that the flans turned out pretty good for how much pain I was in while making them. Don't let this review stop you from making this recipe it is a good recipe that I will try again. Next time i'm using a flan dish and following the recipe exactly! -
Easy recipe that turned out well. I took other reviewers' advice and doubled the sugar and I also substituted both the shredded coconut and milk for 1 1/2 cups of canned coconut milk as I thought I would prefer a smooth custard to the chewiness of the shredded coconut. Don't worry if the carmelized sugar doesn't evenly coat the bottom of the baking dish in the second step, mine evened out during the water bath bake. Thanks for posting!
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REALLY good! Instead of using milk, I used coconut milk and I think it really enhanced the flavor. Thank you!!
