Flan de Coco


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  • 1 1/2 cups white sugar
  •  1 (14 ounce) can sweetened condensed milk
  •  1 (12 fluid ounce) tin evaporated milk
  •   1/2 cup milk
  •   6 eggs
  •   1/2 cup shredded coconut

Preheat oven to 350 degrees F (175 degrees C).

1.Place 1 cup of sugar in a small saucepan over medium heat. Heat 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.

2. 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. Put baking dish into a larger baking tray and fill halfway with water to create a bain marie.

3. Bake in preheated oven for approximately 50 minutes or 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.

Recipe by Ana Maria Morro

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