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Coconut Flan


14 ounces cans sweetened condensed milk

14 ounces can unsweetened coconut milk

12 ounces can evaporated milk

6  eggs, at room temperature

1 tablespoon vanilla extract

1/2 teaspoon salt


Preheat the oven to 325 degrees F.

Make a blond caramel and pour into ramekins. Let the caramel cool down.
Beat the milks, eggs, vanilla extract, and the salt. Pour all the mixture into the pan. Fill a pan with water half way and place the pan with the caramel and the mixture in it. (Bake in a bain marie.)
Bake the flan until the center jiggles slightly when pan is moved, about 2 hours. Remove from the oven and let cool at room temperature for 30 minutes. Refrigerate, covered, for 3 hours or overnight.

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