Caramel Coconut Flan combines the rich, creamy texture of traditional flan with a tropical twist. Infused with coconut, this dessert is both indulgent and refreshing — perfect for impressing guests or treating yourself.
Sugar is the base for the caramel, providing that deep, sweet, and slightly bitter flavor that contrasts beautifully with the creamy custard. Sweetened condensed milk adds richness and sweetness, while evaporated milk contributes to a silky texture without adding extra sugar. Coconut milk infuses the flan with a subtle tropical taste. Eggs are key for setting the custard, giving it structure and smoothness. A dash of vanilla extract enhances the overall flavor, and shredded coconut offers texture and a hint of chewiness. Finally, a pinch of salt balances out the sweetness.
This Caramel Coconut Flan pairs beautifully with fresh berries or a dollop of whipped cream for added indulgence. For a more tropical vibe, serve it with a side of sliced mango or pineapple. It’s a delightful end to a spicy or savory meal.
First, preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan. Next, grab a saucepan and combine the sugar and water over medium heat. Stir until the sugar dissolves, then set the spoon aside and let it cook undisturbed. You'll want to watch closely as it transforms to a deep amber color, being careful not to let it burn.
Once the caramel is ready, carefully pour it into the cake pan, swirling it around to coat the bottom evenly. In a large bowl, whisk together the sweetened condensed milk, evaporated milk, coconut milk, eggs, vanilla extract, shredded coconut, and salt until everything is nice and smooth.
Pour this creamy mixture over the caramel in your cake pan. Place the cake pan inside a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the cake pan. This water bath helps the flan cook gently and evenly.
Slide everything into the preheated oven and bake for about 50-60 minutes. You'll know it's done when the flan is set and a toothpick inserted into the center comes out clean. Once baked, remove it from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight.
When you're ready to serve, gently run a knife around the edges of the flan, then place a serving plate on top and flip it over to invert the flan. The caramel should flow beautifully over the top, making for a stunning presentation.
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