I love flan, and I love coconut. I love pretty much everything coconut. This is a super simple recipe. I will say it’s easier to make with a flan pan. If you don’t have one make the caramel in a saucepan and pour it into your baking dish while still hot. Be careful, melted sugar burns. When it’s time to bake cover with foil since you won’t have a lid. Flan pans have a lid.
Looking for more tropical desserts try Pina Colada Gelato
Carbs 48.8g Protein 6.2g
1 can coconut sweetened condensed milk
1+1/2 cup coconut sugar, Separated
2 tbsp water
1/4 cup shredded coconut
Preheat oven 350 degrees
6 1/2 inch flan pan used for the recipe.
Mix eggs and sweetened condensed milk together in a bowl. Gently incorporate so to create as few bubbles as possible. Set to the side so any bubbles can dissipate. Put sugar and water in flan pan. Place flan pan over medium heat. Stir constantly until sugar has melted and turned golden brown. Set to the side and let cool. Take a baking pan, large enough to hold flan pan, and place a half-inch of water. Place flan pan in water basin and pour egg mixture into flan pan. Cover flan. Place in oven for 1 hour. You want the flan to giggle a bit still in the middle. Let cool then place in refrigerator for at least two hours. For the coconut candy topping. Place sugar and water over medium heat in a small saucepan. Bring to a boil. Stir often. Use a candy thermometer and bring it to 265 degrees. Add coconut. Stir. Pour out on a cookie sheet lined with parchment paper. Let cool completely. Break into pieces and decorate the top of your flan.