Coconut Flan

Prep Time: 10-15 minutes
Servings: 10-20
Cooking Time: 50 minutes-1 hour

Tools Needed: One 9" Round baking dish, a hand mixer, mixing bowl, one large baking dish to fit one 9" baking dish

FYI Flans are best cook following the Bain Marie Method

1 can (12oz) of carnation condensed milk
1 can (12oz) of carnation evaporated milk
1 can of coconut milk
1 teaspoon of vanilla
6 egg yolks
Superfine coconut flakes
hot water for bain marie

1 cup of sugar
4 tablespoon of water



In a nonstick small pot, on low heat, caramelize the sugar with water. When sugar starts to bubble, agitate to prevent scorching. When sugar is completely melted and light golden in color, remove from heat. 

Pour immediately into round dish or ramekins and swirl to assure bottom coverage

Mix all ingredients  together using a hand mixer. Consistency should be creamy and well blended

Pour flan mixture into the baking dish.

Add hot water (about half full) into the large baking dish

Place flan dish in the middle of the large baking dish

Bake at 350 degrees for 50 minutes

check in 25 to 30 minutes to assure the top is not browning too much. If it is, cover loosely with foil

Insert a knife in the center of the flan to check if it is done. If the knife is completely clean, it is done

When done, place the flan dish in the refrigerator to cool for about 1 hour

To serve, invert on large and deep plate

Garnish by sprinkling superfine coconut flakes and cherries on top