Coconut Flan

Coconut Flan
Sweetened condensed milk and canned coconut milk make this flan extra rich and velvety smooth. Chill the flan overnight for a handy make-ahead recipe.
Makes 8
Prep 15 m
Bake 45 m
Chill 240 m
Chill or overnight



  1. 1 of 5 Heat oven to 325 degrees F.
  2. 2 of 5 Place sugar in a medium-size heavy-bottomed saucepan and pour 1/3 cup water over it. Stir to dissolve. Bring to a boil over medium-high heat. Cook, without stirring, for about 10 minutes until amber colored. Pour into a 9-inch glass pie plate; swirl to coat bottom.
  3. 3 of 5 Blend condensed and coconut milks, eggs, vanilla and coconut extracts in a blender. Pour into prepared pie plate.
  4. 4 of 5 Place pie plate in large roasting pan. Add enough hot water to come halfway up side of plate. Bake at 325 degrees F for 45 minutes, until custard is just set. Transfer to wire rack; let cool. Refrigerate until completely chilled, 4 hours or overnight.
  5. 5 of 5 To serve, run a sharp knife around edge of custard. Invert onto a large plate, letting caramel run over top. Garnish with coconut.
Nutrition Information for Coconut Flan
Servings Per Recipe: 8
Per Serving: 9 g pro., 411 kcal cal., 124 mg chol., 7 g sat. fat, 67 g carb., 12 g Fat, total, 125 mg sodium, 0 g fiber