Dessert

Coconut Flan

Coconut Flan

7 Reviews

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A Classic Dessert with a Caribbean Twist

Coconut Flan derives its delectability from the classic Latin dessert and adds a unique Caribbean twist—to a coconut lover’s delight!

This Coconut Flan recipe features the fruit twice—first, with splashes of GOYA® Coconut Milk and, again, with smooth GOYA® Cream of Coconut. Our Coconut Flan is so cool and silky, you’ll think you’re in the tropics.

Total Time

90m

Prep Time:15m

Yields:8 Servings

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Ingredients

1 cup

<p><span>sugar</span></p>

5

<p>eggs</p>

1 cup

GOYA® Cream of Coconut

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1 cup

GOYA® Sweetened Condensed Milk

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1 can
(13.5 oz.)

GOYA® Coconut Milk

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¼ tsp.

<p><span>vanilla extract</span></p>

<p>raspberries (optional)</p>

<p>mint (optional) </p>

Directions

Kitchen View

Step 1

<p>Heat oven to 325°F. In a small, heavy saucepan over medium-high heat, bring sugar and ½ cup water to a boil, stirring until the sugar dissolves. Using a wet pastry brush, wipe off any sugar that sticks to the sides of the pan. Cook, without stirring, swirling the pan, until the syrup turns golden brown, about 10 minutes. Carefully pour the hot caramel into eight 4 oz. ramekins; set aside to cool.</p>

Step 2

<p>In a large bowl, using a whisk, beat the eggs until completely combined. Whisk in the cream of coconut, condensed milk, coconut milk and vanilla until smooth. Divide the egg mixture evenly among ramekins.</p>

Step 3

<p>Place ramekins in a shallow baking dish and place in the middle rack of the oven. Pour in enough hot water to come halfway up the sides of the ramekins; cover with aluminum foil. Bake until the <em>Flan</em> is set but still wiggly in the center, 1 hour – 1 hour 15 minutes. Using tongs, carefully remove the ramekins from the water. Transfer to refrigerator to cool completely.</p>

Step 4

<p>When ready to serve, gently run butter knife around edges and invert onto serving plates. Garnish with raspberries and mint leaves, if desired.</p>
Tip Image Goya

The key to success when making Flan is cooking it in a water bath: The water diffuses the heat from the oven to gently cook the custard and provide its characteristically smooth texture. To make sure the water bath is doing its job, take a peek a few times during the cooking process. If the water is evaporating too quickly, just pour in some more. If the water is boiling, slip in a few ice cubes to quickly cool it down.

Products in this Recipe

Cream_of_Coconut_Front_15oz

Buy at Shop.goya.com

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Cream of Coconut
Sweetened Condensed Milk 14 OZ_Front

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Sweetened Condensed Milk
Coconut_Milk 13.5oz

Find in-store

Coconut Milk
Tip Image Goya
<p>The key to success when making <em>Flan</em> is cooking it in a water bath: The water diffuses the heat from the oven to gently cook the custard and provide its characteristically smooth texture. To make sure the water bath is doing its job, take a peek a few times during the cooking process. If the water is evaporating too quickly, just pour in some more. If the water is boiling, slip in a few ice cubes to quickly cool it down.</p>

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Recipe Tags

Dessert

Vegetarian

Eggs

Baked

All-Occasion

Over 60 minutes

Caribbean

All-Year

Cake

Reviews

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4.9
7 Reviews
5 months ago

Rossy

Everybody loves it when I make it!

7 years ago

Mark Kuhnle

Delicious! This dessert is extremely tasty!

7 years ago

brushjl

My son helped me make this and loved it. It's a bit too sweet for me so i may cut down on the sugar if i make it again.

8 years ago

Maria Oneal

8 years ago

Yaritsa Rodriguez

I never had flan before and I had a craving for flan. So I decided to make Goya Coconut Flan and I must say it tastes amazing!!!

9 years ago

Susan Pearl Finocchio

9 years ago

Damaris Cruz

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