Description
A classic Caribbean dessert featuring a silky-smooth coconut custard topped with luscious caramel.
Ingredients
Scale
- 4 eggs
- 1 14 oz can sweetened condensed milk (400 ml)
- 1 13.5 oz can coconut milk (350 ml)
- 1 tsp vanilla extract
- 1 cup unsweetened shredded coconut (95 grams plus extra for garnish)
- 1/2 cup granulated sugar (100 grams)
Instructions
- Preheat the oven to 350°F (175°C) and grab an 8×5 inch loaf pan (do not grease it).
- Make the caramel: In a small saucepan, add the sugar and heat it over medium heat until it melts and turns a golden amber color.
- Pour the caramel evenly over the bottom of the loaf pan and let it cool and harden.
- Blend the mixture: In a blender, combine the eggs, sweetened condensed milk, coconut milk, vanilla extract, and shredded coconut; blend until fully combined.
- Pour the flan mixture over the hardened caramel in the loaf pan.
- Set up a bain Marie by placing the loaf pan into a larger baking dish and fill it with water halfway up the sides of the loaf pan.
- Bake for 55-65 minutes until slightly jiggly in the center.
- Once baked, cool on a rack and refrigerate for at least 4 hours or overnight.
- To unmold, place the pan in warm water, run a knife around the edges, and flip onto a serving plate; garnish with extra shredded coconut.
Notes
Serve warm or chilled, optionally with whipped cream or tropical fruit.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 180mg