Coconut Flan

Coconut Flan


  • 1 cup sugar
  • 2 tablespoons water
  • 5 large eggs
  • 1 can (about 14 ounces) coconut milk (not cream of coconut)
  • 1 cup milk
  • Garnish: sweetened shredded coconut, fresh or canned pineapple chunks


Serves 6. Heat oven to 350 F. Have ready an 8-inch square baking pan and a large roasting pan. Put 1/2 cup of the sugar and the water in a small heavy saucepan over medium-high heat. Bring to a boil, swirling pan until sugar dissolves. Boil 3 minutes or until syrup turns golden amber. (Watch carefully that it doesn't get dark or it will taste burned.) Immediately pour into baking pan. Holding pan with potholders, tilt to coat bottom completely. In a large bowl, beat eggs and coconut milk until well blended. Beat in remaining sugar and the milk. Pour into baking pan. Place baking pan in roasting pan. Add hot water to roasting pan to come halfway up sides of smaller pan. Bake 55 minutes to 1 hour until a knife inserted near center comes out clean. Remove from water and let cool completely. Cover and refrigerate at least 4 hours or up to 4 days. To serve: Run a thin knife around edges of custard. Place inverted rimmed serving plate over pan. Holding plate and pan together, carefully turn both over. Lift pan and let syrup run onto plate. Garnish with coconut and pineapple.

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