Puerto Rican
Gluten freeFlan de coco
Coconut caramel custard
Flan de coco: Puerto Rico's coconut caramel custard, baked in a water bath for Christmas and birthdays
In Puerto Rico flan de coco is the dessert of Nochebuena, Three Kings' Day and every family birthday from San Juan to Ponce, usually sharing the table with tembleque and arroz con dulce. Eggs, coconut milk, condensed and evaporated milk and grated coconut are baked over a dark caramel in a water bath, then turned out so the caramel runs down the sides and the coconut settles into a chewy top layer. It contains milk and egg. The usual mistake is a hot oven without a water bath, which leaves the flan full of holes and weeping; bake it low and slow in hot water. It is done when the edges are set and the centre wobbles like jelly when nudged. Chef's tip: chill it overnight before turning it out; a warm flan cracks and sticks.
- Prep
- 20 min
- Cook
- 70 min
- Difficulty
- Medium
- Serves
- 8
- Per serving
- 380 kcal
Ingredients
For the caramel
- 5 ½ oz granulated sugar
- 3 tbsp water
For the custard
- 5 eggs
- 14 oz sweetened condensed milk1 tin
- 1 ½ cups evaporated milk
- 1 ¾ cups coconut milkfull fat
- 1 ⅜ oz desiccated coconutunsweetened
- 1 tsp vanilla extract
- 1 pinch salt
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Method
0/7 doneStep 1: Heat the oven to 325°F (fan 275°F) and put the kettle on. Have ready a 22 cm round cake tin or flan mould and a roasting tin it fits in.
Step 2: Heat 5 ½ oz granulated sugar and 3 tbsp water in a small pan over a medium heat, swirling but not stirring, until the syrup turns a deep amber, 6–8 minutes. Pour straight into the mould and tilt to coat the base. Careful: caramel is very hot.
8 minStep 3: Whisk 5 eggs gently in a large bowl, then whisk in 14 oz sweetened condensed milk, 1 ½ cups evaporated milk, 1 ¾ cups coconut milk, 1 tsp vanilla extract and 1 pinch salt without making it frothy. Stir in 1 ⅜ oz desiccated coconut.
Step 4: Pour the custard over the set caramel. Stand the mould in the roasting tin and pour boiling water into the tin to come halfway up the mould.
Step 5: Bake for 60–70 minutes, until the edges are set and the centre wobbles like jelly when gently shaken. A knife pushed in 3 cm from the edge should come out clean.
65 minStep 6: Lift out of the water, cool to room temperature, then cover and chill for at least 6 hours or overnight.
Step 7: Run a thin knife round the edge, put a deep plate on top and flip in one confident move. Lift off the mould and let the caramel run down.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 9 g
- Carbs
- 48 g
- Fat
- 17 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does flan de coco take?
- About 90 minutes in total: 20 minutes to prepare and 70 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of granulated sugar?
- Caster sugar, same amount.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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