Coconut Flan

Total Time:
1 hr 50 min
Prep:
10 min
Cook:
1 hr 40 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • Vegetable oil cooking spray
  • 1 cup cajeta* or caramel sauce, at room temperature
  • 3 (14-ounce) cans sweetened condensed milk
  • 1 (14-ounce) can unsweetened coconut milk
  • 1 (12-ounce) can evaporated milk
  • 6 large eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup shredded sweetened coconut, toasted
  • *can be found in Hispanic grocery stores
Directions
Watch how to make this recipe.
  • Preheat the oven to 350 degrees F. Spray a 10-cup Bundt or tube pan with vegetable oil cooking spray.

  • Drizzle the cajeta into the prepared pan, turning to coat the bottom and sides. Set aside.

  • Using an electric mixer, beat the milks, eggs, vanilla extract, and salt. Pour the mixture into the pan. Place the pan inside a large roasting pan. Fill the roasting pan with enough water to come halfway up the sides. Cover the Bundt pan with foil.

  • Bake until the center jiggles slightly when pan is moved, about 1 hour 40 minutes. Remove from the oven and let cool at room temperature for 30 minutes. Refrigerate, covered, for 3 hours or overnight.

  • Turn the flan out onto a platter. Sprinkle with toasted coconut and serve.


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    This recipe is featured in:

    Cinco de Mayo