Coconut Flan is a delicious variation on a classic sweet custard dessert especially popular throughout Latin American and Europe. It is a simple yet elegant finale to any meal. Garnish with whipped cream and toasted coconut flakes.
- 3/4 cup granulated sugar
- 2 cans (13.5 fluid ounces each) coconut milk
- 1 can (14 ounces) NESTLÉ LA LECHERA Sweetened Condensed Milk
- 5 large eggs
- 1 teaspoon coconut extract
- Whipped cream
- Toasted flaked sweetened coconut
PREHEAT oven to 350° F.
HEAT sugar in small, heavy-duty saucepan over medium-low heat, stirring constantly, for 3 to 4 minutes or until dissolved and caramel-colored. Pour onto bottom of 9-inch-round cake pan; quickly swirl around bottom to coat.
PLACE coconut milk, sweetened condensed milk, eggs and coconut extract in blender; cover. Blend for 5 seconds. Pour into prepared pan; cover lightly with foil. Place pan in large roasting pan; fill roasting pan with warm water to about 1-inch depth.
BAKE for 1 hour, 25 minutes or until knife inserted near center comes out clean. Remove flan from water. Cool on wire rack. Refrigerate for 4 hours or overnight.
TO SERVE, run small spatula around edge of pan. Invert serving plate over pan. Turn over; shake gently to release. Garnish with whipped cream and toasted coconut flakes.
Review This Recipe
This flan is awesome, my entire family loved it and it is so easy to prepare
Read More Reviews