This easy Brazilian coconut flan is made with only 5 ingredients. You won’t want to share this!
One of my baking pet peeves is having leftover ingredients afterwards. I don’t like seeing the half containers of items hanging out in the refrigerator or in the pantry.
Recently, I had some leftover sweetened condensed milk and coconut milk in my fridge. I had tried making Hawaiian kulolo (which was an epic fail) and shave ice (it was a bit coarse). I knew I needed to do something with the leftover ingredients and stumbled upon this recipe.
It seemed very easy and doable, so I hoped for the best. I did not have a full container of sweetened condensed milk or coconut milk so I just made sure that I used equal amounts of each. I also only used 2 eggs instead of 3 and cut the caramel part in half.
Surprisingly, the flan turned out really well, and even my non-flan eating husband enjoyed it. He even said that he typically didn’t like flan but liked this recipe. Addie liked it too, so I knew we had a winner on our hands.
This dessert would be great for a a small dinner party… or you can save it for yourself!
Husband’s rating: 4 out of 5
Addie’s rating: 4 out of 5
My rating: 4 out of 5
- 1 14-ounce can sweetened condensed milk
- 14 ounces coconut milk
- 3 large eggs
- 3/4 cup granulated sugar
- 4 Tablespoons water
- Preheat your oven to 350°F
- In a high powered blender, blend th sweetened condensed milk, coconut milk, and eggs together for about 2 minutes. Set aside.
- While the blender is going, make the caramel. In a small saucepan set over medium heat, melt the sugar. Do not stir it!
- Once the sugar is completely melted and appears a deep amber color, add the water. The caramel will sizzle and harden. Keep it over the heat and it will re-melt.
- Pour the caramel into a round oven-safe baking dish. Make sure to evenly coat the bottom.
- Pour the egg mixture on top of the caramel layer.
- Find a larger round baking dish (one that will allow th smaller dish to fit inside) and fill it about 1/4 to 1/2 full of water. Set the dish with the flan inside the larger pan with the water - we are essentially creating a water bath. Do not allow the water to overflow the pan. It should come at least halfway up the side of the smaller pan.
- Bake in your preheated oven for 45-55 minutes or until a toothpick inserted in the center comes out clean.
- When ready to serve, run a knife around the perimeter of the smaller pan and invert it onto a round plate.
- Refrigerate for 4 hours or up to overnight before serving.