Authentic Ecuadorian Coconut Flan Recipe | Easy and Delicious Dessert
When it comes to traditional desserts, few can match the creamy, rich flavor of a well-made Coconut Flan. This beloved Ecuadorian recipe has been a family treasure for generations, passed down with love and care. With its velvety texture and perfectly balanced sweetness, this Coconut Flan is not just a dessert—it’s a journey back to the warm, welcoming kitchens of Ecuador. Whether you’re a seasoned cook or just beginning your culinary adventure, this recipe is both accessible and rewarding. Let’s dive into the details and create a dessert that will wow your guests and leave them asking for more.
Table of Contents
The Best Coconut Flan Recipe
Notes on Ingredients
Creating the perfect Coconut Flan requires just a handful of simple ingredients, but each one plays a crucial role in achieving the final result. The combination of sweetened condensed milk, evaporated milk, and coconut milk provides a rich and creamy base, while the whole milk ensures a smooth consistency. The eggs are essential for setting the flan, and vanilla extract adds that subtle hint of warmth and depth. Finally, the sugar caramelized at the bottom of the dish not only creates a beautiful topping but also infuses the dessert with a delightful sweetness.
How to Make Coconut Flan
Step 1: Preheat your oven to 350°F (175°C).
Step 2: Begin by making the caramel. Place the sugar in a nonstick skillet over low heat. Allow the sugar to melt slowly without stirring. Occasionally shake the pan by the handle to mix the sugar, but resist the urge to use a spoon. Once the sugar has fully melted into a smooth, golden caramel, pour it into a 3-quart glass baking dish, ensuring it coats the bottom evenly.
Step 3: In a large mixing bowl, beat the eggs with an electric mixer until they are smooth and well combined. Add the condensed milk, evaporated milk, coconut milk, whole milk, and vanilla extract to the bowl. Continue mixing until the ingredients are fully incorporated, about 2 minutes.
Step 4: Pour the egg and milk mixture over the caramel layer in the baking dish. Carefully place the baking dish inside a larger pan. Fill the larger pan with water until it reaches about 1 inch up the sides of the baking dish, creating a water bath.
Step 5: Bake the flan in the preheated oven for 1 hour or until a toothpick inserted into the center comes out clean. Once done, remove the flan from the water bath and let it cool to room temperature. Refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the texture to set.
Step 6: To serve, run a knife around the edges of the dish to loosen the flan. Invert the dish onto a serving plate, allowing the caramel to drip over the top. Enjoy your creamy, indulgent Coconut Flan!
How to Serve Coconut Flan
Coconut Flan is best served chilled, allowing its creamy texture and rich flavor to shine. For an elegant presentation, slice the flan into individual portions and drizzle any remaining caramel sauce over the top. You can garnish each slice with a sprinkle of toasted coconut flakes or a dollop of whipped cream for added flair. Serve this dessert as the grand finale to a special meal, or enjoy it as a luxurious treat any day of the week.
How to Store Coconut Flan
To store any leftover Coconut Flan, cover the dish tightly with plastic wrap or transfer individual slices to an airtight container. It can be kept in the refrigerator for up to 5 days. For longer storage, you can freeze the flan for up to 2 months. When ready to serve, thaw the flan in the refrigerator overnight.
FAQs About Coconut Flan
Can I use a different type of milk for this recipe?
Yes, you can experiment with different types of milk, such as almond or soy milk, but keep in mind that it may alter the texture and flavor of the flan.
How do I prevent the caramel from hardening too quickly?
Work quickly when pouring the caramel into the baking dish to ensure it spreads evenly before it hardens. If it hardens too fast, you can warm the dish slightly in the oven to soften the caramel.
Can I make this flan ahead of time?
Absolutely! Coconut Flan is an excellent make-ahead dessert. Prepare it a day in advance and refrigerate until you’re ready to serve.
What if my flan doesn’t set properly?
4:
A: If your flan is still too soft after the baking time, you can continue baking it in 5-10 minute increments, checking frequently. Ensure the water bath maintains consistent heat to help the flan set evenly.
This Coconut Flan recipe is a timeless dessert that combines tradition with simplicity. Whether you’re carrying on a family tradition or trying it for the first time, this flan is sure to impress.
The Best Coconut Flan Recipe
Ingredients
- 6 eggs
- 1 14 ounce can sweetened condensed milk
- 1 12 fluid ounce can evaporated milk
- 1 15 ounce can coconut milk
- 1 ½ cups whole milk
- 1 teaspoon vanilla extract
- 1 cup white sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Place the sugar in a nonstick skillet, and slowly melt over low heat without stirring. Shake the pan by it’s handle to mix, but do not stir with a spoon. When the sugar has melted, pour into a 3 quart glass baking dish, coating the bottom.
- In a large bowl, beat the eggs with an electric mixer until smooth. Pour in the condensed milk, evaporated milk, coconut milk, whole milk, and vanilla; mix until well blended, about 2 minutes. Pour the egg mixture over the sugar in the pan. Place the pan inside of a larger dish and set in the oven. Fill the outer pan with water to 1 inch deep.
- Bake for 1 hour in the preheated oven, or until a toothpick inserted in the center comes out clean. Remove the flan from the water bath, and refrigerate until cold, 4 hours to overnight.
- To serve, run a knife around the edges of the dish to loosen the flan, then invert onto a serving dish.
