Coconut Rum Flan

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 8
★★★★★
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If you're craving a dessert that's rich, creamy, and has a tropical twist, Coconut Rum Flan is your ticket to paradise. This classic flan gets an upgrade with a splash of coconut rum and shredded coconut, making it an irresistible treat for any special occasion or just because.

Ingredients for Coconut Rum Flan

Granulated sugar is the base for our caramel, providing that classic, sweet topping. Water helps dissolve the sugar initially and then evaporates as the caramel cooks. Sweetened condensed milk gives the flan its sweetness and creamy texture, while evaporated milk adds richness without making it too heavy. Eggs are essential for setting the custard and giving it structure. A touch of vanilla extract enhances the overall flavor, and coconut rum brings a subtle tropical note. Unsweetened shredded coconut adds texture and a deeper coconut flavor. Finally, salt balances the sweetness and enhances the other flavors.

Tips & Tricks

  • When making caramel, keep a close eye on it — it can go from perfect to burnt quickly.
  • If you’re nervous about inverting the flan, lightly grease the baking dish before adding the caramel.
  • Use room temperature eggs for a smoother blend.
  • Letting the flan chill overnight can enhance the flavors even more.

Serving Suggestions

This flan pairs beautifully with a fresh fruit salad, especially one with mango or pineapple to complement the coconut flavors. You could also serve it alongside a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent experience.

Frequently Asked Questions

Can I use a different type of rum?
Yes, you can substitute with any light rum if you don’t have coconut rum, but it will slightly alter the flavor profile.
What if I don’t have a blender?
You can use a whisk and a large bowl; just ensure everything is thoroughly combined and smooth.
Can I make this flan ahead of time?
Absolutely! This flan can be made up to two days in advance and stored in the refrigerator until ready to serve.

Coconut Rum Flan Recipe Walkthrough

First, get your oven preheating to 350°F (175°C). You'll also need to prepare a water bath, which helps the flan cook evenly. In a medium saucepan over medium heat, combine the sugar and water. Stir it gently until the sugar fully dissolves. Then, stop stirring and let it cook until it turns a golden brown. This is your caramel — pour it into a 9-inch round baking dish, swirling it around so the bottom is evenly coated.

Next, grab your blender. Add the sweetened condensed milk, evaporated milk, eggs, vanilla extract, coconut rum, and salt. Blend everything until smooth. Once blended, stir in the shredded coconut by hand. Pour this mixture over the caramel in your baking dish.

Now, place your baking dish inside a larger roasting pan. Fill the roasting pan with hot water until it reaches about halfway up the sides of the baking dish. This water bath will ensure your flan cooks gently and evenly. Bake for 50-60 minutes. You’ll know it’s done when the center is set and a knife inserted comes out clean.

Once baked, let it cool to room temperature, then pop it in the fridge for at least 4 hours. This chilling time is crucial for the flavors to meld and the flan to firm up. When ready to serve, run a knife around the edge to loosen it, then invert it onto a serving plate. Voilà, your Coconut Rum Flan is ready to enjoy!

Why You'll Love This Recipe

  • Hints of coconut rum add a tropical flair.
  • Simple ingredients with an elegant outcome.
  • Perfect for impressing guests, yet easy enough for a weeknight dessert.
  • Has a delightful contrast of creamy flan and crunchy caramel topping.

Ingredients

1 cup granulated sugar
1/4 cup water
14 oz sweetened condensed milk
12 oz evaporated milk
4 large eggs
2 tsp vanilla extract
1/4 cup coconut rum
1/2 cup unsweetened shredded coconut
1/4 tsp salt

Step-by-step Instructions

1. Preheat the oven to 350°F (175°C) and prepare a water bath.
2. In a saucepan over medium heat, combine sugar and water, stirring until sugar dissolves, then let it caramelize into a golden brown.
3. Pour the caramel into a 9-inch round baking dish, swirling to coat the bottom evenly.
4. In a blender, combine sweetened condensed milk, evaporated milk, eggs, vanilla extract, coconut rum, and salt, blending until smooth.
5. Stir in shredded coconut, then pour the mixture over the caramel in the baking dish.
6. Place the baking dish in a larger roasting pan and fill with hot water halfway up the sides of the baking dish.
7. Bake for 50-60 minutes, or until the center is set and a knife inserted comes out clean.
8. Remove from oven, cool to room temperature, then refrigerate for at least 4 hours before serving.
9. To serve, run a knife around the edge of the flan and invert onto a serving plate.

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