You don't have to be on a tropical vacation to enjoy a slice of this silky-smooth orange-kissed Coconut Flan - it's just as easy to make at home! A tasty variation on the classic, this flan de coco combines a creamy coconut custard with an orange-rum caramel crown.
Course Dessert
Cuisine Spanish
Keyword coconut flan, flan de coco
Prep Time 15 minutesminutes
Cook Time 1 hourhour25 minutesminutes
Chilling Time 3 hourshours
Total Time 4 hourshours40 minutesminutes
Servings 8
Calories 290kcal
Author Erica
Ingredients
Orange Caramel Sauce
6tablespoonsgranulated sugar
2tablespoonsdark rumor water
2 tablespoonsorange juicefresh squeezed
Coconut Flan
14ouncessweetened condensed milk 1 can
12ouncesevaporated milk1 can
9ouncescoconut milk3/4 can, shaken
½cupcoconut rum optional; sub coconut milk if not using
3large eggs
4tablespoonsgranulated sugar
1tablespoonvanilla extract
Pinchground cinnamon
1teaspoonkosher salt
Instructions
Orange Caramel Sauce
In a small saucepan set over medium heat, combine sugar, rum, and orange juice. Cook, occasionally swirling the pan gently as it cooks, until the sugar is melted and golden. Pour into a flan pan or 8- or 9-inch cake or pie pan, tipping it so the sugar distributes evenly.
Coconut Flan
Preheat oven to 350 degrees F. Pan a roasting pan with 1-2 inches of water in the oven.
In a 3-quart saucepan set over low heat, combine sweetened condensed milk, evaporated milk, and coconut milk; whisk well. Add the sugar, vanilla, cinnamon, and salt and allow it to cook and melt the sugar.
If you just want rum flavor without the alcohol, add the coconut rum to the saucepan now. Otherwise, wait until the mixture has cooled to add the coconut rum.
In a large bowl, whisk the eggs together until well blended. Remove the milk mixture from the heat and add 1/4 cup to the eggs, whisking vigorously until combined. Repeat two more times to temper the eggs (to keep them from scrambling), then add the rest of the milk mixture.
Pour the filling on top of caramelized sugar in the flan pan. Carefully place the pan in the roasting pan in the oven.
Bake for ~1 hour and 20 minutes, checking for doneness by poking the middle of the flan with a knife. Carefully remove the flan from the oven and allow it to cool in the pan, set on a cooling rack, for at least 30 minutes. Chill in the refrigerator 2 hours, ideally overnight.
When ready to serve, carefully run a knife along the sides of the pan. Flip the flan onto a serving plate and let it sit upside down for a few minutes, to allow the caramel to release.
Notes
Steps 2-4 can be skipped to save time - just combine everything in a blender with the eggs and blend it together well.