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.
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My Sicilian family loved this. It was like a taste of the Caribbean in our home. I made it at Christmas time and served along with our traditional desserts like cannoli and tortoni and it was STILL a favorite. Now, to Italian people that is major!....Tanti complimenti. Grazie La Lechera....Buonissimo!
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