Coconut Flan Antilles (Print Version)
# Ingredients:
→ Key Ingredients
01 -
3 large eggs
02 -
300ml coconut milk
03 -
95g unsweetened shredded coconut
04 -
400ml sweetened condensed milk
05 -
1 teaspoon vanilla extract
→ Caramel Topping
06 -
100g sugar
# Instructions:
01 -
Set your oven to 180°C with a rack placed in the center. Leave a loaf pan un-greased and ready to use.
02 -
In a small pot, heat sugar on medium without stirring. Let it melt and change to a rich amber hue. Quickly take it off the heat and pour it evenly at the bottom of the loaf pan. Let it solidify as it cools down.
03 -
Whisk shredded coconut, eggs, condensed milk, coconut milk, and vanilla extract together in a big bowl. Pour this over the cooled caramel in the loaf pan.
04 -
Put the loaf pan into a bigger tray. Add water to the big tray, filling it to about a quarter of the way up the loaf pan. Bake for 50 to 55 minutes till the top looks set and golden. Move it to a wire rack and let it cool. Pop it in the fridge for at least 3 hours to chill.
05 -
Soften the caramel by placing the pan in a couple of inches of warm water. Slide a knife along the pan's edges. Place a plate on top, flip it upside down swiftly, and sprinkle some extra coconut on top before serving.
# Notes:
01 -
Let the caramel cool fully before pouring the flan mix on it.
02 -
For the best experience, eat it cold.