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Creamy Caramel Flan Recipe with Coconut Milk and Toasted Coconut

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A smooth and luscious caramel flan made with coconut milk for a tropical twist, topped with toasted coconut for a delightful crunch. This easy dessert is perfect for gatherings and offers a comforting yet fresh flavor.

Ingredients

Scale
  • 1 cup granulated sugar (200 g) for caramel
  • 1/4 cup water (60 ml) for caramel
  • 4 large eggs, room temperature
  • 2 egg yolks, room temperature
  • 1 can full-fat coconut milk (13.5 oz / 400 ml)
  • 1/2 cup whole milk (120 ml)
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • 1/4 cup granulated sugar (50 g) for custard
  • 1/3 cup toasted shredded coconut (30 g) for topping

Instructions

  1. Prepare the caramel: In a medium saucepan, combine 1 cup granulated sugar and 1/4 cup water over medium heat. Stir gently until sugar dissolves, then stop stirring and let it simmer until it turns a deep amber color (about 8–10 minutes). Immediately pour caramel into the bottom of ramekins, swirling to coat evenly. Set aside.
  2. Toast the shredded coconut: Heat a dry skillet over medium heat. Add 1/3 cup shredded coconut and toast, stirring frequently, until golden and fragrant (3–5 minutes). Transfer to a plate to cool.
  3. Make the custard: Preheat oven to 325°F (160°C). In a mixing bowl, whisk 4 large eggs and 2 egg yolks until blended but not frothy (about 30 seconds). Add 1/4 cup sugar and a pinch of salt; whisk until combined. Gradually whisk in coconut milk, whole milk, and vanilla extract until smooth. Strain custard through a fine mesh sieve into a clean bowl.
  4. Fill the ramekins: Pour custard mixture over the set caramel in each ramekin, filling almost to the top but leaving room to avoid spillage.
  5. Bake in a water bath: Place ramekins in a deep baking dish. Pour hot water into the dish until it reaches halfway up the sides of the ramekins. Bake for 45–55 minutes, checking at 45 minutes; custard should be mostly set but still jiggle slightly in the center.
  6. Cool and chill: Remove ramekins from water bath and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  7. Serve: Run a thin knife around edges of each flan to loosen. Invert onto small plates. Sprinkle with toasted coconut before serving.

Notes

Use room temperature eggs for smoother custard and fewer cracks. Strain custard for silky texture. Use a water bath to prevent cracking and overcooking. Toast coconut fresh before serving for best flavor. If overcooked, soften custard with a quick microwave steam. For dairy-free version, replace whole milk with extra coconut or plant-based milk.

Nutrition

Keywords: caramel flan, coconut milk flan, toasted coconut, creamy dessert, easy flan recipe, tropical dessert, custard dessert, dairy-free flan option

Find it online: https://atomicbite.com/creamy-caramel-flan-recipe-with-coconut-milk-and-toasted-coconut-easy-and-delicious-dessert/