Recipe courtesy of Brian Boitano
Coconut Flan
Total:
4 hr 10 min
Active:
10 min
Yield:
8 servings
Level:
Easy
Total:
4 hr 10 min
Active:
10 min
Yield:
8 servings
Level:
Easy

Ingredients

  • 1 cup sugar
  • 1/4 cup water
  • 2 (13.5-ounce) cans coconut milk
  • 1 (14-ounce) can sweetened condensed milk
  • 3 large eggs, plus 2 egg yolks
  • 1 lime, zested
  • 1/4 cup unsweetened flaked coconut

Directions

Preheat oven to 325 degrees F.

In a heavy saucepan over high heat combine the sugar with 1/4 cup of water. Stir just to combine. Simmer until the mixture has reached a deep amber color. Pour immediately into a 9-inch cake pan, swirling to completely coat bottom. Set aside to cool and harden.

In a blender combine all the remaining ingredients except the lime zest and flaked coconut. Blend well. Add the lime zest and pulse a few times just to combine. Pour into the cake pan with the caramel. Bake in a water bath until set (the center will still be slightly wobbly), about 1 hour. Remove from the oven and let cool completely on the courter. Refrigerate for 2 hours.

Put the flaked coconut in a large dry skillet over medium-low heat. Let toast until the flakes become light brown, making sure to stir often. Remove from heat and let cool before garnishing the flan.

Run a knife around the edge of the flan. Invert it onto a large plate with room for the sauce to pool. Cut into slices, garnish each slice with a bit of the toasted coconut and serve.

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