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Coconut Flan Recipe by Paula Deen

Moderate Level
80 MIN 5 Prep + 75 Cook
Servings
$ /Serving
Print
Moderate Level
80 MIN 5 Prep + 75 Cook
6-8 Servings
$ /Serving

Coconut Flan Recipe by Paula Deen

Moderate Level
80 MIN 5 Prep + 75 Cook
6-8 Servings
$ /Serving

Ingredients

  • 1/3 cup sugar
  • 3 eggs
  • 1 (14 oz) can sweetened condensed milk
  • 1 1/2 cups coconut milk
  • 2 teaspoons vanilla extract
  • 1/4 cup shredded coconut flakes, plus 1/4 cup toasted, for garnish
  • fresh whipped cream, for garnish

Preparation

Preheat oven to 325°.

 

In a small saucepan over medium-low heat, melt the sugar until it caramelizes. Pour it into a flan dish, pie plate or round souffle baking dish with shallow sides, swirling it around to coat the bottom.

 

In a large mixing bowl, beat the eggs until foamy with a wire whisk. Beat in the condensed milk, coconut milk, vanilla extract and 1/4 cup coconut. Pour the mixture into the prepared baking dish. It will need to bake in a water-bath in the oven. Set the dish into a large baking pan with sides and carefully pour water around the flan to come 2/3 the way up the sides. Carefully transfer to the preheated oven. Bake for about 1 hour, until the flan is set and the center only jiggles a little bit, like a cheesecake would. Remove from the oven and water-bath and allow to cool completely. Turn the flan out onto a flat serving platter. Cut into slices for serving. Garnish with whipped cream and toasted coconut.

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