This Flan De Coco is a luxurious Caribbean-inspired dessert that balances the creamy richness of custard with the distinct, sweet aroma of coconut. Made with half-and-half, eggs, and finely shredded sweetened coconut, it sets into a smooth, jiggly texture that releases easily from its caramel shell. The golden caramel adds a bittersweet crunch that contrasts beautifully with the tender custard. It’s an elegant yet approachable treat perfect for dinner parties or festive family gatherings. Because it requires chilling time, itâÂÂs ideal for make-ahead entertaining. Serve it chilled, garnished with fresh berries, for a refreshing finish to any meal.
Flan De Coco (Coconut Flan)
Description
This Flan De Coco is a luxurious Caribbean-inspired dessert that balances the creamy richness of custard with the distinct, sweet aroma of coconut. Made with half-and-half, eggs, and finely shredded sweetened coconut, it sets into a smooth, jiggly texture that releases easily from its caramel shell. The golden caramel adds a bittersweet crunch that contrasts beautifully with the tender custard. It&# 226;ÂÂs an elegant yet approachable treat perfect for dinner parties or festive family gatherings. Because it requires chilling time, itâÂÂs ideal for make-ahead entertaining. Serve it chilled, garnished with fresh berries, for a refreshing finish to any meal.Ingredients
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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In a small, heavy saucepan over medium heat, cook 1/2 cup of the sugar, stirring constantly after it starts to bubble, until it caramelizes, 6 to 8 minutes.
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Divide the hot caramel syrup among 8 custard cups, or pour into a 2-quart ovenproof mold, and swirl to coat the bottom evenly. Set aside.
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In a medium-size, heavy saucepan over medium heat, heat the half-and-half and remaining 1/2 cup sugar almost to scalding. Set aside to cool slightly.
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In a large bowl, whisk the whole eggs and egg yolks together until fully blended.
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Gradually pour the warm half-and-half mixture into the eggs while whisking continuously. Mix in the coconut and vanilla extract until well combined.
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Pour the custard mixture into the prepared custard cups or mold.
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Place the cups or mold in a large baking pan. Fill the outer pan with lukewarm water until it reaches two-thirds the height of the cups or mold.
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Bake for 1 hour for a large mold, or slightly less for individual custard cups, or until a cake tester inserted in the center comes out clean.
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Remove the flan from the water bath and allow it to cool to room temperature.
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Cover and refrigerate for at least 4 hours, or overnight, until completely set and chilled.
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To serve, run a knife along the inner edge of the mold or cups and invert onto a serving plate.
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Spoon any remaining caramel from the mold over the top and garnish with fresh berries.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 478.1kcal
- % Daily Value *
- Total Fat 33.8g52%
- Saturated Fat 16.7g84%
- Cholesterol 522.5mg175%
- Sodium 82.0mg4%
- Total Carbohydrate 32.9g11%
- Dietary Fiber 0.0g0%
- Sugars 32.9g
- Protein 11.8g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftover flan covered in the refrigerator for up to 4 days.
Substitutions: You can use full-fat coconut milk instead of half-and-half for a richer, more tropical flavor, though the texture will be slightly denser.
Tips: To prevent cracking, ensure the water bath is hot but not boiling, and avoid opening the oven door during the first 45 minutes of baking.
Variation: Add a teaspoon of rum extract or fresh lime zest for a more complex Caribbean flavor profile.
