Rich, silky-smooth, and having a touch of tropical taste, this coconut flan is a tasty sweet treat that is a certain crowd-pleaser. If you adore Leche flan, then you have to the ideal location since it is popular around here, also! In reality, I like that this crème caramel so much that I have many variations of this on the site like java, dulce de leche, cheesecake, and coconut flan. Aside from these yummy tastes, I also have yummy mash-ups matching the custard along with other Filipino classics such as Graham Balls along with graham cake.
What sets this coconut custard out of our conventional flan is that portion of this dried milk is combined with almond milk. Additionally, it uses whole eggs for less waste, along with the caramel topping is done in the microwave to get less work. Rich, silky-smooth, and having a tasty hint of tropical taste, it makes a fantastic addition to any dessert!
Coconut custard mix-up
- For a different layer of taste, add ground cinnamon to taste.
- Gently tap on the ramekins onto the counter to release any trapped air pockets.
- Stir in 1 way to keep from introducing a lot of bubbles in the mix.
- Strain the mix using a cheesecloth or fine-mesh sieve to eliminate any stray egg whites to get a smooth consistency
How to make caramel
The fastest and simplest method, however, is at the microwave.
- To correctly gauge the color shift, use a transparent or light-colored microwave-safe bowl.
- Remove the caramel in the microwave a talk lighter than desirable because it will continue to cook and then purge at the residual warmth.
- Go to get a honey-gold tone because the caramel bitters as the color deepen.
- Pour at the ramekins immediately since it will harden and thicken as it cools.
- 1 cup sugar
- 1/4 cup water
- 1 can (13 ounces) coconut milk
- 1 can (14 ounces) compressed milk
- 6 eggs
- In a microwave-safe bowl, mix water and sugar. Stir until sugar is dissolved.
- Microwave on high for approximately 6 to 7 minutes or until color changes to honey-gold.
- Immediately pour caramel into the 6 ramekins, swirling to cover the floor completely.
- Gently stir in a circular motion until combined.
- We are having a cheesecloth or fine-mesh sieve, breed egg-milk mix.
- Cover ramekins with foil and organize a broad, oven-safe dish about 1-inch plain water (water bath).
- Bake in a 375 F oven for approximately 40 to 45 minutes or till a toothpick inserted into the center of custard comes out clean.
- Remove from oven, allow to cool, and refrigerate to set fully.
- To serve, turn flan on a serving plate, end with caramel on top
How to serve Coconut Flan
- Coconut Flan is served chilled. Love as a midday snack or after-meal dessert.
- Shirt with toasted shredded coconut or sweetened Coconut powder strings to get an extra special treat.
- The custard will keep in the fridge for up to 3 times.
- Shop in the ramekins and coated in foil or move in a container using a skillet to extend freshness.