Description
This Coconut Caramel Flan is a silky, creamy dessert featuring a delicate coconut custard topped with rich caramel sauce. Perfect for celebrations or make-ahead entertaining, it offers an elegant texture and balanced sweetness in every bite.
Ingredients
1/2 cup caramel sauce
1 can coconut condensed milk
1 cup soy milk
6 large eggs
1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Coat a flan pan evenly with the caramel sauce.
- Blend the coconut condensed milk, soy milk, eggs, and vanilla extract until completely smooth.
- Pour the custard mixture into the prepared flan pan and cover it.
- Place the flan pan into a larger baking dish and fill the dish with hot water to create a water bath.
- Bake for 60 minutes, or until the center is just set with a slight jiggle.
- Remove from the oven and let cool for 1 hour.
- Refrigerate overnight for the best texture and flavor.
- Run a thin knife around the edges, invert onto a serving plate, and serve chilled.
Notes
Add 1 tablespoon shredded coconut to the custard for extra texture.
Use coconut extract with vanilla for a stronger coconut flavor.
Top with toasted coconut flakes before serving for added crunch.
Soy milk can be replaced with almond milk or oat milk.
Serve with fresh mango or pineapple for a tropical touch.
Store covered in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Bake
- Cuisine: Latin American
Nutrition
- Serving Size: 1 slice
- Calories: 285 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 145 mg
