Coconut Flan ~ This luscious dessert is not only beautiful, but really simple to make and a great treat for any occasion.
A few days ago, I shared all about a Spring Fling party my friends and I had a couple of weeks ago. I also shared my recipe for a delicious Crock-Pot Southwestern Chicken Chili and Cilantro Lime Rice, which was part of the menu that day.
Today, I bring you the tastiest and my favorite dish from our Spring Fling party.
My friend Natalia requested I made a Coconut Flan for dessert as it is her favorite. So, I did. We were celebrating her belated birthday after all, and I really wanted to make her happy.
It’s not a surprise to me why Flan is my friend’s favorite dessert. Flan is sweet. Flan is soft. Flan is delicious. You can never go wrong with it.
It is one of those desserts you indulge in and do not feel like you are having too much because really, you can never have too much.
Go ahead. Try it. Once you begin eating. I dare you to stop. If you can, I’ll hop on one foot, rub my belly, tap my head and say your name three times.
Please, leave a comment so I know who you are. Make sure to explain how you were able to accomplish such feat.
- 1/3 cup of sugar
- 1 (15 oz.) can coconut milk
- 1 (12 oz.) can condensed milk
- 1/2 cup evaporated milk
- 5 eggs
- 1 teaspoon vanilla extract
- 1/4 cup shredded coconut flakes
Preheat oven to 350 degrees.
Prepare a water bath by placing an 8-inch round cake pan in a 13×9 baking pan. Fill outer dish with hot water to ½ inch depth.
Heat sugar in small sauce pan over medium heat, stirring constantly until melted and golden brown; Pour into 8-inch pan. Remove 8-inch pan of water; working quickly, swirl melted sugar around bottom and sides of the round pan to coat. Return dish to water.
In a blender, combine coconut milk, condensed milk, evaporated milk, eggs and vanilla. Pour the mixture into 8-inch pan.
Bake for 45 minutes or until a table knife inserted in the middle comes out clean. Cool on wired wrack for about 30 minutes.
Run a knife around the edges of the pan. Invert a serving plate over the round pan, hold tightly and quickly turn over. Gently, shake the mold to release. Top with coconut flake for garnish. Refrigerate for about 2 hours and serve.