Description
A deliciously easy recipe for Light Coconut Flan that is perfect for any occasion.
Ingredients
Scale
- 1 can (13.5 ounces) coconut milk
- 1 cup whole milk
- 3 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup sweetened shredded coconut
Instructions
- Preheat the oven to 350°F.
- In a medium saucepan over medium heat, combine the coconut milk and whole milk. Heat until warm but not boiling. Remove from heat and let cool slightly.
- In a large mixing bowl, whisk together the eggs, sugar, vanilla extract, and salt until well combined.
- Gradually add the warm milk mixture to the egg mixture, whisking continuously to prevent curdling.
- Stir in the shredded coconut.
- Pour the mixture into a 9-inch round cake pan or a flan mold.
- Place the cake pan inside a larger baking dish and fill the outer dish with hot water until it reaches halfway up the sides of the cake pan.
- Bake for 50-60 minutes, or until the flan is set and a knife inserted in the center comes out clean.
- Remove from the oven and let cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight.
- To serve, run a knife around the edges of the flan, invert onto a serving plate, and enjoy.
Notes
- For a caramel topping, melt 1/2 cup of sugar in a saucepan until golden brown and pour it into the cake pan before adding the flan mixture.
- For a tropical twist, add a tablespoon of lime juice or zest to the mixture for added flavor.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 14g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 100mg
Keywords: Light coconut flan, easy dessert recipe