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.
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.
