Tropical Coconut Flan Delight
Indulge in the creamy, tropical flavors of this Coconut Flan Delight, a family favorite that brings warmth and joy to any dining table. Inspired by cherished moments spent at my mother-in-law's house, this dessert embodies the perfect balance of sweetness and creamy texture that makes it an ideal conclusion to any meal. With rich coconut, velvety caramel, and a hint of vanilla, this flan is not only satisfying but also refreshing. Serve it chilled to enhance its flavors and enjoy it with a dollop of freshly whipped cream for that extra touch of indulgence.
8
Servings
N/A
Calories
6
Ingredients
Ingredients
Sweetened Condensed Milk
1 (14-ounce can)
Milk
1.5 (cups)
Eggs
3 (large)
Vanilla Extract
1 (teaspoon)
Shredded Coconut
0.5 (cup)
Granulated Sugar
0.25 (cup)
Instructions
1
Preheat your oven to 325°F (160°C).
2
In a saucepan over medium-low heat, add the granulated sugar. Stir constantly until the sugar has melted and turned into a golden caramel. Be careful not to burn it.
3
Quickly pour the caramel into a flan dish, swirling it around to coat the bottom evenly. Set aside to cool and harden.
4
In a mixing bowl, beat the large eggs until they become foamy.
5
Gradually add the sweetened condensed milk to the eggs, mixing well after each addition.
6
Pour in the milk, shredded coconut, and vanilla extract. Continue to mix until the ingredients are well combined and the mixture is smooth.
7
Carefully pour the coconut mixture over the set caramel in the flan dish.
8
Place the flan dish inside a larger oven-proof dish. Fill the larger dish with hot water until it reaches about 1/3 of the way up the side of the flan dish. This water bath helps cook the flan evenly.
9
Bake in the preheated oven for approximately 1 hour, or until a knife inserted in the center comes out clean.
10
Once baked, remove the flan from the oven and let it cool to room temperature.
11
After cooling, refrigerate the flan for at least 4 hours, preferably overnight, to enhance the flavors further.
12
To serve, gently run a knife around the edges of the flan and invert it onto a serving platter, allowing the caramel to drizzle over the top.
13
Slice into pieces and serve cold, accompanied by fresh whipped cream.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Tropical Coconut Flan Delight?
It is a creamy, tropical dessert featuring rich coconut, velvety caramel, and a hint of vanilla, inspired by traditional family recipes.
How many servings does this flan recipe provide?
This recipe is designed to yield 8 servings.
What are the main ingredients in the custard?
The custard consists of sweetened condensed milk, milk, large eggs, vanilla extract, and shredded coconut.
How do I prepare the caramel for the flan?
Melt granulated sugar in a saucepan over medium-low heat, stirring constantly until it turns into a golden caramel.
What oven temperature is required for baking?
The oven should be preheated to 325°F (160°C).
What is the purpose of a water bath in this recipe?
A water bath, or bain-marie, helps the flan cook slowly and evenly, ensuring a smooth texture.
How much water should be added to the water bath?
Fill the larger outer dish with hot water until it reaches about one-third of the way up the sides of the flan dish.
How long should the flan bake?
The flan should bake for approximately 1 hour in the preheated oven.
How can I tell when the flan is done cooking?
The flan is done when a knife inserted into the center comes out clean.
What kind of coconut is used in this recipe?
The recipe calls for half a cup of shredded coconut to be mixed into the custard.
Can I use any type of milk for the custard?
The recipe specifies 1.5 cups of regular milk along with one 14-ounce can of sweetened condensed milk.
How many eggs are needed?
You will need 3 large eggs for this recipe.
Why must the eggs be beaten until foamy?
Beating the eggs until foamy helps incorporate them properly into the dense condensed milk for a better texture.
Should the flan be cooled before refrigerating?
Yes, allow the flan to cool to room temperature before placing it in the refrigerator.
How long does the flan need to chill?
It should be refrigerated for at least 4 hours, though overnight is preferred for the best flavor and set.
How do I remove the flan from the dish?
Gently run a knife around the edges to loosen it, then invert the dish onto a serving platter.
What happens to the caramel when I invert the flan?
The hardened caramel turns into a liquid sauce that drizzles over the top and sides of the flan.
Is this dessert served hot or cold?
Tropical Coconut Flan Delight should be served cold directly from the refrigerator.
What are some recommended serving suggestions?
Serve each slice with a dollop of freshly whipped cream for extra indulgence.
What is the texture of the finished flan?
The texture is creamy and velvety with a slight chew from the shredded coconut.
Can I use vanilla bean instead of extract?
While the recipe calls for 1 teaspoon of vanilla extract, vanilla bean can be used for a more intense flavor.
What size can of condensed milk is required?
One 14-ounce can of sweetened condensed milk is needed.
Is it difficult to make the caramel?
It requires attention; stir constantly over medium-low heat to prevent the sugar from burning.
Can I make this recipe in advance?
Yes, it is an ideal make-ahead dessert since it requires several hours of chilling time.
What category of food does this fall under?
This recipe is categorized as a Dessert.
What should I do if the caramel hardens too fast in the dish?
Work quickly once the sugar is melted to coat the bottom of the dish before it sets.
How do I ensure the coconut is well distributed?
Mix the shredded coconut thoroughly with the milk and egg mixture until the consistency is smooth.
Why is the oven-proof dish for the water bath important?
It must be able to withstand heat and hold enough water to surround the flan dish without overflowing.
Can I store leftovers of this flan?
Yes, leftovers should be kept covered in the refrigerator to maintain freshness.
Is the sugar content high in this dish?
The sweetness comes from both the granulated sugar used for caramel and the sweetened condensed milk.