Authentic home cooking from Spain, with US measurements. 
Coconut Flan
There are many flan recipes, and today I want to share mine because it makes a delicious flan for anyone who loves coconut. Since the coconut settles at the bottom of the pan, when you unmold the flan, it ends up on top, giving it a wonderful coconut flavor and texture. Give it a try—you’ll love it.
Video: Coconut Flan Video
Coconut Flan
There are many flan recipes, and today I want to share mine because it makes a delicious flan for anyone who loves coconut. Since the coconut settles at the bottom of the pan, when you unmold the flan, it ends up on top, giving it a wonderful coconut flavor and texture. Give it a try—you’ll love it.
Video: Coconut Flan Video
Open in Cookpad AppSteps
- 1
In a bowl, combine the eggs, milk, and sugar. Beat well with an immersion blender or a hand mixer. Add the shredded coconut and stir to combine.
- 2
To make the caramel, place a saucepan over low heat and add the sugar with a small splash of water. Watch as it changes color.
- 3
When the caramel is ready, remove it from the heat and immediately pour it into the mold you’ll use for the flan.
- 4
Tilt the mold so the caramel coats the bottom and a bit of the lower sides.
- 5
Place the mold in a baking dish filled with enough water for a water bath. Put the mold in the oven, which should be preheated to 390°F (200°C) with heat from the bottom only. Place the baking dish on the bottom rack of the oven so the water bath gets heat from below.
- 6
Bake for 45 to 60 minutes. To check if it’s done, insert a toothpick to see if it comes out clean.
- 7
Carefully unmold the flan. Be very careful with the hot water from the water bath—I once had an accident while emptying it.
- 8
As always, I invite you to watch the video for a better understanding:
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