Looking for a dessert that is as pretty as it is delicious, then this coconut flan recipe is just for you!
Hi there, friends. How was your weekend? Ours was filled with swim lessons, zoo trips, playground visits, and of course plenty of good food. One of the highlights was this coconut flan. I made this recipe once a long time ago and kind of forgot about it. The first time, I bought a coconut and had to figure out how to open it and remove the flesh. I remember it being a huge ordeal, so I think I wiped the recipe from my memory. This time around, I used unsweetened flaked coconut that I found at Target a while back. Without the coconut wrangling, the recipe could have been pretty easy. Because I apparently didn’t want it to be TOO easy, I first tried to use turbinado sugar for the caramel layer. This stuff did not melt like regular sugar! After cooking it for quite some time, it eventually kind of started melting into a very, very thick sludge. I tried adding a couple tablespoons of water, which seemed to help at first, but the crystals never did completely dissolve. What I’m trying to tell you is this: Don’t use raw sugar in this recipe. The original calls for granulated sugar for a reason! The next batch of normal sugar caramelized beautifully, as seen here: The rest of the recipe really is easy. Except don’t overfill your pie pan with the coconut mixture and then try to carry it to the oven. If you do, it might spill all over the hot oven, and then your kitchen will smell like burnt flan during baking. This is just a guess because I would never do something so foolish. (I totally did this.) If you do have more filling than your pie dish can hold, just pour the extra into ramekins or other small, oven-safe bowls. The custard is still delicious even without the caramel, and you wouldn’t want to waste it! Recipe adapted from Flan de Coco from AllRecipes.com.