Flan de Coco


  • 1 1/2 cups sugar

  • 6 large eggs

  • 1 can condensed milk

  • 1 can coconut milk

  • 14 ounces half and half

  • 1 teaspoon vanilla

  • 1 teaspoon coconut extract

  • 1 cup shredded sweetened coconut


  • Preheat oven to 350 degrees

  • In a heavy saucepan (we use a 6 cup la crueset pot), pour sugar.

  • Put on stove over medium heat, do not touch. Allow sugar to start liquefying and turn amber in color. You may start stirring at this point, using a wooden spoon. Do Not let sugar burn.

  • Remove from heat when all the sugar is dissolved and dark amber in color. Swirl around pot coating the interior with caramelized sugar. Set pan in large roasting pan.

  • Add all ingredients except shredded coconut in blender, Blend to combine but do not mix too long.

  • Pour mixture into pot with caramelized sugar, top with shredded coconut. Fill roasting pan with boiling water about 2/3's way up the sides of pan. Carefully put in oven.

  • Bake 15 minutes uncovered. Cover and bake an additional 30 minutes.

  • Remove from oven and water. Put pan on cooling rack, let cool 30 to 40 minutes. Run knife around edges of pot before inverting on plate.

  • Serves 6 to 8 people.

Dirk FucikSweet Stuff