Cooking Times

35 min
Prep Time
900 min
Cook Time
935 min
Total Time

Ingredients (8 items)

1.00 cup Sugar
for caramel
0.25 cup Water
for caramel
5.00 large Eggs
2.00 cans Coconut milk
13.5 oz each
1.00 can Sweetened condensed milk
14 oz
1.00 tsp Vanilla extract
0.25 tsp Salt
0.50 cup Shredded coconut
toasted, for garnish

Instructions (17 steps)

1
Preheat oven to 350°F (175°C).
2
Make caramel: Heat sugar and water in saucepan.
3
Cook until sugar turns golden brown.
8 minutes
4
Pour caramel into 9-inch round baking pan.
5
Tilt pan to coat bottom and sides.
6
Let caramel cool and harden.
10 minutes
7
Blend eggs, coconut milk, condensed milk.
8
Add vanilla and salt, blend until smooth.
9
Strain mixture into prepared pan.
10
Place pan in larger baking dish.
11
Add hot water to larger dish halfway up flan pan.
12
Bake until center is set but still jiggly.
60 minutes
13
Remove from water bath and cool completely.
60 minutes
14
Refrigerate overnight.
720 minutes
15
Run knife around edge to loosen.
16
Invert onto serving plate.
17
Garnish with toasted coconut.