Creamy and golden dessert with a velvety-smooth texture infused with the tropical flavors of coconut. This Coconut Flan is also known as French Antilles Flan, Caribbean Flan, or West Indies Flan.
1cupunsweetened shredded coconut95 grams plus extra for garnish
For the Caramel
1/2cupgranulated sugar100 grams
Instructions
Pre-heat the oven to 350°F and grab an 8x5 inch loaf pan to keep at arm's reach - DO NOT grease.
Make the caramel. In a small saucepan, add the sugar and heat over medium heat without touching or stirring. Let the sugar melt, bubble, and turn amber in color, swirling or shaking the pan occasionally. Do not leave the stove while this is happening. When the caramel reaches an amber color, remove it from the heat and pour evenly over the bottom of your loaf pan. Set it aside while it cools and hardens while preparing the flan mix.
Add the eggs, condensed milk, coconut milk, vanilla extract, and shredded coconut in a blender, and blend for 30 seconds to 1 minute, until all the ingredients have fully combined. Pour the flan mixture into the loaf pan over the hardened caramel.
Place the loaf pan into a larger baking dish, filling the larger baking dish with water until it reaches about halfway up the sides of the loaf pan - this is what’s called a bain Marie. Bake for 55-65 minutes, until the top is lightly golden and firm to the touch but the center of the flan still jiggles a little when shaken. Transfer the pan to a cooling rack and let cool completely. Refrigerate for at least 4 hours before unmolding.
To unmold, once completely chilled, place the pan in about 1-2 inches of warm water, so the caramel at the bottom softens again. Run a knife or a spatula through the edges of the pan. Place an inverted serving plate over the pan, hold it tightly, and quickly turn it over to release the flan and serve cold, sprinkling coconut on top if desired.