This flan de coco ( Coconut Flan) is a delicious twist to the original version of the original flan caramel.
Who doesn’t like flan? I mean, what’s better than eating a sweet, creamy and delicious dessert after a comforting meal?
To me flan is one of things that you either love or hate. Some people might find the texture of flan a little too creamy for their taste; others might find it overly sweet; and others like me, love it.
On this episode of Johanny’s Kitchen, I’m sharing a recipe for the easiest flan de coco ever!
Flan the coco does not have the same consistency as regular flan–It’s more grainy; however, the flavors are really good and it doesn’t taste as sweet as flan caramel.
So, are you ready?
Here’s my recipe for flan the coco.
Serve 4 people (4 ramekins)
- 1(14oz) condensed Milk
- 1(13.5 or 14 oz) can coconut milk
- 4 eggs
- 1/4 teaspoon of cinnamon
for the caramel
- 1 cup of sugar
- 3/4 cup of water
-Preheat the oven to 350°F
-In a small sauce pan over medium heat, place 1 cup of sugar and water. Cook until sugar has dissolve completely ( Do not stir) and it starts to turn brown.
-Carefully and working quickly, pour enough caramel to cover the bottom of four (4) ramekins. Set aside to cool.
-In a blender, blend together the coconut milk, eggs, condensed milk and cinnamon.
-Carefully pour the mixture into the ramekins (about 2/3 full)
-Place each one of the ramekins into a deep roasting pan, then pour warm water into the pan (Bain-Marie) to about halfway up of the ramekins. Cook flan in the water for about 40 minutes or until set.
-Let it cool completely and then transfer to fridge.
-To serve, run a knife around the edges to separate the flan from the ramekin and invert into a serving plate.
Enjoy this delicious flan de coco during the holidays or any time of the year!