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Coconut Flan

Coconut Flan

Caramel meets coconut in this island-inspired take on a traditional recipe. Make it ahead of time and relax with your guests until they’re ready to flan the night away.

MAKES: 6 to 8 servings

INGREDIENTS:

  • 2½ cups/600 ml whole milk
  • ½ cup/120 ml Coco Lopez® cream of coconut
  • 4 eggs
  • 4 egg yolks
  • ¾ cup/150 g granulated sugar
  • 1 tsp/5 ml vanilla extract
  • 6 Tbsp/90 ml Scratch Caramel Sauce (see recipe below)

INSTRUCTIONS:

  1. Simmer milk and cream of coconut over medium heat.
  2. In separate bowl, whisk eggs, yolks, and sugar until mixture turns pale yellow. Gradually whisk in warm milk mixture and vanilla to create custard. Strain custard through fine mesh strainer.
  3. Divide caramel sauce into six to eight ramekins evenly, coating the insides. Divide custard into ramekins evenly, close to top, skimming off any foam.
  4. Place ramekins in hot water bath and cover with aluminum foil.
  5. Bake at 350º F/175º C for about 30 minutes. Flan will be done when an inserted knife comes out clean.
  6. Let cool to room temperature. Wrap each flan with plastic wrap and refrigerate for at least 4 hours.

TIP:Set refrigerated flan ramekins in warm water to release the caramel before flipping over to serve.

SCRATCH CARAMEL SAUCE

MAKES: 3 cups/710 ml

INGREDIENTS:

  • 10 Tbsp/140 g butter
  • 2½ cups/500 g granulated sugar
  • 1¼ cups/295 ml heavy cream

INSTRUCTIONS:

  1. Melt butter and sugar in saucepan over medium heat, stirring frequently. Cook until a deep caramel color, almost to the point of smoking.
  2. Reduce heat. Add cream slowly, whisking until well incorporated. Simmer for one minute.
  3. Strain through fine mesh strainer. Cool at room temperature.

TIP: This recipe is tricky—it takes practice to get it right. Wrap a towel around your hand when whipping in the cream to protect yourself from burns.