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Coconut Flan (Flan de Coco Dominicano)

Coconut flan decorated with coconut chips and served on a white plate.
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Coconut flan (flan de coco Dominicano) is an easy, gluten-free baked custard made with sweetened condensed milk, coconut, and eggs, set over a simple caramel. It flips out to show a coconut layer under a golden caramel top.

Ingredients

Scale

For custard:

  • 1 cup (255 g) evaporated milk
  • 2/3 cup + 2 tablespoons (245 g) sweetened condensed milk
  • 1 tablespoon (12 g) brown sugar
  • 4 large eggs
  • 1/2 cup + 1 1/2 teaspoons (125 ml) cold water
  • 2/3 cup + 3 tablespoons (80 g) shredded coconut

For caramel:

  • 2/3 cup + 3 1/2 tablespoons (200 g) granulated sugar
  • 10 teaspoons (50 ml) water

For decoration: 

  • 0.3 oz (10 g) roasted coconut chips

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Instructions

  1. Preheat oven to 390°F (200°C). Prepare a 9-inch (23 cm) pie pan or pie plate to pour caramel right away. 
  2. To make the caramel, in a heavy-bottomed saucepan, add water and white sugar, then bring to a boil. Once the caramel turns golden, pour it into the bottom of the prepared pan and let it cool down.
  3. To make the custard, add whole eggs and brown sugar to a separate bowl and whisk with a hand whisk. Add evaporated milk and combine. Add sweetened condensed milk and cold water, and whisk again. Finally, add coconut and mix.
  4. Pour the preparation into the pie tin over the caramel. Place the tin inside a large frying pan, bring it to the oven rack, and carefully add warm water. The water level should reach about halfway up the flan tin. Bake the flan for 50-60 minutes.
  5. Using oven mitts, remove the pan from the oven and set it aside to cool at room temperature in the water bath. Then remove the flan pan.
  6. Once the flan is cool, slide a sharp knife 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 caramel on top, while the coconut forms a biscuit-like base.
  7. Decorate the flan with coconut flakes or coconut chips. Let the flan set for 2 hours.

Notes

  1. Make sure your pie pan is ready to pour in the caramel. Once the caramel gets golden, pour it right away until it hardens.
  2. While cooking the caramel, stir it constantly or rotate the pan on top of the stove without using a spoon. It is essential to catch the right color of ready caramel!
  3. Tilt the pan in every direction to get a nice coating of caramel in the pan. Then let it harden.
  4. Keep the flan (still in the pan) in the fridge until ready to serve. Before serving, bring it to the oven at 355°F (180°C) for a few minutes to liquefy the caramel. Then flip it over and serve.

Nutrition

Find it online: https://www.bakinglikeachef.com/coconut-flan-by-gracie/