Creamy Coconut Flan
Mónica Mateos
Flan was popularized by the French, this delicious combination of eggs with milk, sugar that solidifies in the oven, with an unmatched smooth and delicate texture and the flavor of coconut cream and the crunchy taste of toasted coconut.
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Ingredients
10
Servings
  • 1 cup sugar, for caramel
  • 1/2 cups corn syrup, for caramel
  • 1 cup coconut milk, for the flan
  • 1 can evaporated milk, for the flan
  • 1/2 cups condensed milk, for the flan
  • 1 tablespoon coconut essence, for the flan
  • 1 1/2 cups coconut cream, for the flan
  • 190 grams cream cheese, for the flan
  • 5 eggs, for the flan
  • 1 cup shredded coconut, toasted, for decoration
Preparation
15 mins
55 mins
Low
  • Preheat the oven to 170°C.
  • Heat a skillet over medium heat and melt the sugar with corn syrup until it forms a caramel, pour the caramel into a flan mold, set aside.
  • Blend the coconut milk with evaporated milk, condensed milk, coconut essence, coconut cream, cream cheese, and eggs.
  • Pour over the caramel and bake for 45 minutes in a water bath. Let cool and refrigerate for 3 hours.
  • Unmold, decorate with grated and toasted coconut. Enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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