Flan de Coco

Ingredients

Sugar

1 cup (for caramel)

Water

1/4 cup (for caramel)

Eggs

4 large

Sweetened condensed milk

1 can (14 ounces)

Coconut milk

1 can (13.5 ounces)

Shredded coconut

1 cup, sweetened or unsweetened

Vanilla extract

1 teaspoon

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a small saucepan, combine the sugar and water. Cook over medium heat, stirring constantly, until the sugar dissolves and caramelizes to a golden brown color. Be careful not to burn it.
3. Quickly pour the caramel into a 9-inch round baking dish, swirling to coat the bottom evenly. Set aside to cool and harden.
4. In a mixing bowl, whisk together the eggs, sweetened condensed milk, coconut milk, and vanilla extract until well combined.
5. Stir in the shredded coconut to the egg mixture.
6. Pour the coconut mixture over the hardened caramel in the baking dish.
7. Place the baking dish in a larger baking pan or roasting pan. Fill the larger pan with hot water, filling it about halfway up the sides of the baking dish to create a water bath.
8. Carefully transfer the pans to the preheated oven and bake for 45-50 minutes, or until the flan is set and a toothpick inserted into the center comes out clean.
9. Remove the flan from the water bath and let it cool to room temperature.
10. Once cooled, refrigerate the flan for at least 2 hours, or overnight, to allow it to fully set.
11. To serve, run a knife around the edges of the baking dish to loosen the flan. Place a serving plate on top of the dish and invert it to release the flan. The caramel sauce will flow over the top, creating a beautiful presentation.
12. Slice and serve the Flan de Coco chilled. Enjoy the tropical flavors!