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Flan de Coco (Coconut Flan)
Prep
10 mins
Cook
1 hr
Servings
12
Difficulty
Hard
My grandmother passed down this flan de coco recipe, and it's become my go to dessert for almost any occasion. The beauty of this dish is how simple it truly is, requiring just basic pantry staples and about an hour from start to finish. Fresh shredded coconut gives it an authentic tropical flavor while providing healthy fats that support heart health. What I love most is that it's budget friendly and hardly demands any real cooking skill, just a few eggs, some milks, sugar, and that wonderful coconut. The result is an incredibly creamy, silky custard with caramelized sugar that makes everyone think you spent far more time in the kitchen than you actually did.
Ella x
Ingredients
- 11 ½ cups white sugar
- 11 (14 ounce) can sweetened condensed milk
- 11 (12 fluid ounce) can evaporated milk
- ½ cup milk½ cup milk
- 66 eggs
- ½ cup fresh shredded coconut½ cup fresh shredded coconut
Detail level
Instructions
- 1
Preheat oven to 350 degrees F (175 degrees C).
- 2
Place 1 cup of the sugar in a small saucepan over medium heat. Cook gently, without stirring, but shaking occasionally until the sugar has melted. Continue cooking until the sugar has completely melted, and turned golden brown. Pour into a large, glass baking dish. Spread the caramel evenly over the bottom of the dish, then set aside to cool for 15 minutes before proceeding.
- 3
Once the caramel has hardened, pour the condensed milk, evaporated milk, milk, eggs, 1/2 cup sugar, and coconut into a blender. Blend for 3 minutes until smooth. Pour into baking dish over the caramel.
- 4
Bake in preheated oven for 45 minutes until set. When done, remove from oven and let cool for 30 minutes. Run a knife around the edges of the dish to separate the flan from the sides. Refrigerate overnight.
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