Coconut and Condensed Milk Dessert Recipe

Coconut and Condensed Milk Dessert Recipe

by

This creamy and decadent dessert combines the rich sweetness of condensed milk with the tropical flavor of coconut. It’s a simple recipe that yields a smooth, melt-in-your-mouth treat, reminiscent of flan or buko (coconut) flan.

Ingredients:

  • 1 (14 ounce) can sweetened condensed milk  
  • 1 (12 ounce) can evaporated milk
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup shredded coconut (sweetened or unsweetened, your preference)  
  • 1/4 cup coconut cream (optional, for extra richness)
  • 1/2 cup sugar (for caramel, optional)
  • 2 tablespoons water (for caramel, optional)

Instructions:

1. Prepare the Caramel (Optional):

  • If you want a caramel layer, in a small, heavy-bottomed saucepan over medium heat, combine the sugar and water.
  • Cook, without stirring, until the sugar melts and turns a golden amber color. You can gently swirl the pan.
  • Immediately pour the caramel into the bottom of an 8-inch or 9-inch round baking dish or individual ramekins. Swirl to coat the bottom.
  • Let the caramel cool and harden.

2. Prepare the Coconut Flan Mixture:

  • In a large bowl, whisk together the condensed milk, evaporated milk, eggs, and vanilla extract until smooth.
  • Add the shredded coconut and coconut cream (if using) and stir to combine.
  • If you desire a very smooth flan, you may strain the mixture through a fine mesh sieve.  

3. Bake the Flan:

  • Preheat your oven to 325°F (160°C).
  • If you made caramel, carefully pour the coconut mixture over the hardened caramel in the baking dish. If you skipped the caramel pour directly into the baking dish or ramekins.
  • Prepare a water bath (bain-marie). Place the baking dish containing the flan mixture inside a larger baking pan.
  • Pour hot water into the larger pan until it reaches about halfway up the sides of the flan dish.
  • Carefully transfer the entire setup to the preheated oven.
  • Bake for 50-60 minutes, or until the flan is set. The center should jiggle slightly but not be liquid.
  • To check if the flan is done, you can insert a toothpick into the center; it should come out clean.

4. Cool and Chill:

  • Remove the baking dish from the water bath and let it cool to room temperature.
  • Cover the dish with plastic wrap or foil and refrigerate for at least 4 hours, or preferably overnight, to allow the flan to set completely.

5. Serve:

  • To unmold the flan (if you used caramel), run a thin knife or spatula around the edges of the dish to loosen the flan.
  • Place a serving plate upside down over the baking dish and quickly flip it over. The caramel will drizzle down the sides of the flan.
  • If you did not use caramel, you can serve the flan directly from its baking dish.
  • Slice and serve chilled.

Tips and Variations:

  • For a stronger coconut flavor, use coconut extract in addition to shredded coconut and coconut cream.
  • You can use different sizes of ramekins for individual servings, adjusting the baking time accordingly.
  • To add a toasted coconut topping, lightly toast extra shredded coconut in a dry pan over medium-low heat until golden brown, and sprinkle it over the flan before serving.
  • For a different flavor profile, you can add a little lime zest to the mixture.
  • If you don’t want to make a caramel, you can simply grease the baking dish well.
  • If you have access to fresh young coconut meat (buko), you can add small pieces of the meat to the flan mixture for a more authentic buko flan.

Leave a Comment