Coconut Flan

Coconut and Coffee are a match made in heaven. This dessert reminded me of a mix between the coffee bite and the coconut flavored eclairs, in a silky smooth custard form. And this dessert could not be easier to make. All you need is some sugar, milk, coconut milk, eggs, cornflour, and condensed milk. If you don’t have condensed milk, go ahead with some sugar and some more milk. I did not have coconut milk in hand, so I used coconut milk powder and water instead. It’s a very forgiving dessert. If you have some cream in hand, add that too.

For the caramel, in a saucepan add some sugar and water, mix well to dissolve as much sugar as possible. Heat it till the sugar dissolves and the syrup changes color to golden brown or slightly darker (if you like a bitter caramel). I like bitter caramel as the custard on top is very sweet and the bitterness from the caramel goes greatly with it and also the coffee flavor on top. Pour the caramel into the flan mould and let it set.

For the flan mix, in a bowl add all of the ingredients and give it a good mix.

Pour it on top of hard set caramel and cook it in the oven in a water bath till it is set, leaving just the middle a little bit jiggly. For the water bath, add some boiling water to a pan, larger than the flan mould. The water should come up to at least 1/4th to 1/2th of the flan mould. Refrigerate for at least 6 hours or preferably overnight.

I served my coconut flan with Dalgona foam on top. ( you can find the recipe for  milder Dalgona foam on my Instagram page)

img_20200409_113255

*for the coconut milk, you can follow the directions at the back of the coconut milk powder sachet. Adding more coconut milk powder than the recommended amount gives the flan a better coconut flavor. I added 2 sachets of coconut milk powder to 400 ml warm water.

Recipe-

For the caramel:
Sugar- 1.5 Cups
Water- 1/2 cup

For the Flan:
Milk- 400 ml
Condensed milk- 1 can (little less if you like it less sweet)
Coconut milk- 400 ml (Thick coconut milk)
eggs- 3
Egg yolks- 3
Corn flour- 2 tsp

  1. For the caramel, in a saucepan add some sugar and water, mix well to dissolve as much sugar as possible.
  2. Heat it till the sugar dissolves and the syrup changes color to golden brown or slightly darker (if you like a bitter caramel).
  3. Pour the caramel into the flan mould and let it sit for 10 mins.
  4. For the flan mix, in a bowl add all of the ingredients and give it a good mix.
  5. Pour it on top of hard set caramel.
  6. For the water bath, add some boiling water to a pan, larger than the flan mould. The water should come up to at least 1/4th to 1/2th of the flan mould.
  7. Preheat oven to 150 degrees C. Cook the flan in the oven in a water bath till it is set, leaving just the middle a little bit jiggly.
  8. Refrigerate for at least 6 hours or preferably overnight.

I served my coconut flan with Dalgona foam on top. ( you can find the recipe for  milder Dalgona foam on my Instagram page)

*for the coconut milk, you can follow the directions at the back of the coconut milk powder sachet. Adding more coconut milk powder than the recommended amount gives the flan a better coconut flavor. I added 2 sachets of coconut milk powder to 400 ml warm water.

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