Coconut Flan
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 494
- Total Fat
- 28
- Saturated Fat
- 22
- Carbohydrates
- 56
- Dietary Fiber
- 0
- Sugar
- 52
- Protein
- 9
- Cholesterol
- 123
- Sodium
- 105
- Total: 4 hr 10 min
- Prep: 10 min
- Inactive: 3 hr
- Cook: 1 hr
Ingredients
1 cup sugar
1/4 cup water
2 (13.5-ounce) cans coconut milk
1 (14-ounce) can sweetened condensed milk
3 large eggs, plus 2 egg yolks
1 lime, zested
1/4 cup unsweetened flaked coconut
Directions
- Preheat oven to 325 degrees F.
- In a heavy saucepan over high heat combine the sugar with 1/4 cup of water. Stir just to combine. Simmer until the mixture has reached a deep amber color. Pour immediately into a 9-inch cake pan, swirling to completely coat bottom. Set aside to cool and harden.
- In a blender combine all the remaining ingredients except the lime zest and flaked coconut. Blend well. Add the lime zest and pulse a few times just to combine. Pour into the cake pan with the caramel. Bake in a water bath until set (the center will still be slightly wobbly), about 1 hour. Remove from the oven and let cool completely on the courter. Refrigerate for 2 hours.
- Put the flaked coconut in a large dry skillet over medium-low heat. Let toast until the flakes become light brown, making sure to stir often. Remove from heat and let cool before garnishing the flan.
- Run a knife around the edge of the flan. Invert it onto a large plate with room for the sauce to pool. Cut into slices, garnish each slice with a bit of the toasted coconut and serve.