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Coconut Flan

Caramel and coconut pair well.

Ingredients: 

Ingredient Set Name: 

Caramel

Ingredients: 

Ingredient Line: 
½ cup granulated sugar

Ingredient Set Name: 

Coconut Flan

Ingredients: 

Ingredient Line: 
1 14-oz. can fat-free sweetened condensed milk
Ingredient Line: 
1 ½ cups light coconut milk
Ingredient Line: 
½ cup low-fat milk
Ingredient Line: 
¼ tsp. vanilla
Ingredient Line: 
3 large eggs
Ingredient Line: 
½ cup sweetened flaked coconut

Instructions: 

  1. To make Caramel: Heat sugar and 2 Tbs. water in saucepan over low heat until water simmers. Remove, and swirl pan until sugar dissolves.
  2. Cover pan, and boil over medium-high heat. When syrup’s surface is thick with bubbles, uncover, and continue to boil and swirl. When syrup is golden, remove, and keep swirling as it darkens. Pour 1/6 of syrup into each custard cup; swirl to coat bottoms.
  3. Preheat oven to 350F. Boil several cups of water for roasting pan.
  4. To make Coconut Flan: Blend milks and vanilla. Whisk in eggs; stir in coconut. Pour into custard cups, and set in large roasting pan. Pour 1 inch of boiling water into pan.
  5. Bake about 40 minutes; leave cups in pan 20 minutes. Refrigerate at least 4 hours.
  6. To serve, invert cup onto plate.

Nutrition Information: 

Calories: 
440
Protein: 
13 g
Total Fat: 
9 g
Saturated Fat: 
6 g
Carbohydrates: 
78 g
Cholesterol: 
115 mg
Sodium: 
170 mg
Fiber: 
g
Sugar: 
22 g
Yield: 
Serves 6