Enjoy this easy gluten-free coconut flan recipe to make one of the most impressive desserts. Made with condensed milk and topped with caramel, this delicate custard is worth making at least once in a lifetime. But once you try it, you will indeed repeat that experience!
Pour the preparation into the pie tin, over the caramel. Place the tin inside a large frying pan, bring on the oven rack, and carefully add hot water. The water level should reach about halfway up the flan tin. Bake the flan for 30 minutes.
Remove the pan from the oven and set aside to cool at room temperature in the water bath. Then remove the flan pan.
Once the flan is cool, slide a knife blade between the custard and the mold. Then place a serving plate on top of the mold and flip the flan quickly using a sharp move. The flan will be covered with the caramel on top, while the coconut forms a biscuit-like base.
Make sure your pie pan is ready to pour the caramel in. Once the caramel gets a golden color, pour it right away until it hardens.
While cooking the caramel, either stir it constantly or rotate the pan on top of the stove without the use of any spoon. It is very important to catch the right color of ready caramel!
Tilt the pan in every direction to get a nice coating of caramel in the pan. Then let it harden.
Keep the flan ( still in the pan) in the fridge until ready to serve.
Use the remaining custard mixture and ramekins to make individually served flan desserts: you will get four servings. You will need to make the caramel out of the half of the caramel ingredients.