Mónica Mateos

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Mónica Mateos

Coconut Flan

Name: Coconut Flan
Prep time: 70 min
Cook time: 70 min
Yield: 10
Cuisine: Mexicana
Ingredients: 1 cup sugar, for the caramel; 1/2 cups Corn syrup, for the caramel; 1 cup coconut milk, for flan; 1 can evaporated milk, for flan; 1/2 cups condensed milk, for flan; 1 tablespoon coconut essence, for flan; 1 1/2 cups coconut cream, for flan; 190 grams cream cheese, for flan; 5 eggs, for flan; 1 cup grated coconut, toasted, to decorate

15 mins

55 mins

Low

4.6666666666667

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Mónica Mateos

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The flan was popularized by the French, this rich combination of eggs with milk, sugar that solidifies in the oven, with an unequaled smooth and delicate texture, the flavor of coconut cream and the crispy taste of toasted coconut.

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Ingredients

10 portions

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Preparation

Preheat the oven to 170°C (340 °F).

In a sauce pan, melt the sugar with the corn syrup to make a soft caramel. Pour it into a mold.

Blend the coconut milk with the cream cheese, eggs, coconut extract, coconut cream, condensed milk and the evaporated milk.

Sift the coconut mixture carefully over the caramel. Bake in Bain Marie covered with aluminum foil for 45 minutes. To check if it's done, insert the tip of a knife in the center of the custard. It should come out clean. Let it cool and refrigerate for 3 hours.

Unmolde and garnish with the shredded coconut flakes. Enjoy.