I’m such a huge sucker for a creamy custard-style dessert. It is my ultimate indulgence and there’s nothing quite like it. I also have a fairly obvious love affair with all things coconut, so it seemed only natural to marry my two dessert loves! This coconut flan is rich, dense, and oh-so-creamy. The nuance of coconut sings among flavors of caramel and cinnamon. I like to make it in a bundt pan because I love the way the caramel spills over the sides but pools in small spots around the edges on top. It’s a freaking delight, I tell you! I’ve served this flan to people who don’t like flan and people who don’t like coconut. I kid you not when I say that EVERYONE goes back for seconds.
If you’re reeeeally not into coconut, check out my easy dulce de leche flan recipe.
Oh and did I mention it’s crazy easy and you whip it up in a blender?! If you’ve ever felt intimidated by custard recipes, this little darling is for you! Yeah and it’s ridiculously gorgeous. What’s not to love?!
- 5 large eggs plus 1 yolk
- 1- 12 ounce can sweetened condensed milk
- 1- 12 ounce can evaporated milk
- 1- 8 ounce package cream cheese, softened (optional but adds to the creaminess!)
- 1- 15 ounce can coconut cream
- 2 teaspoons cinnamon
- ½ teaspoon ground vanilla bean OR 1 teaspoon vanilla extract
- Generous pinch salt
- 1 ¼ cup white sugar
- Preheat your oven to 350 degrees.
- Use a cake pan for the flan that will fit into another pan with water filled halfway up the side of the flan pan (as a water bath). I use a bundt pan fitted into a large dutch oven for the water bath.
- Heat sugar in a pan over medium heat. Swirling (don’t stir) as it melts until the color browns to a caramel shade.
- Remove from heat and quickly pour into the flan pan, tilting as you pour to evenly coat the pan. The caramel will harden quickly so move fast.
- To make the flan custard, blend all flan ingredients in a high powered blender for a few minutes until perfectly smooth. If necessary, strain mixture through a fine mesh sieve.
- Pour flan mixture into the flan pan over the caramel.
- Place filled flan pan into a larger oven-safe pan. Pour hot water into the larger pan around until it goes halfway up the side of the flan pan.
- Cover flan pan with foil and bake 80-90 minutes until the edges of the custard are set but the middle still wiggles slightly.
- Let cool then keep covered and refrigerate overnight.
- When you’re ready to serve, run a thin knife around the edge of the pan to help the flan release. Place a large, rimmed plate over the pan, then carefully invert it so that the flan slides out onto the plate.
- Let the caramel run over the sides and serve it like the flan boss you are!
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