I’m planning my teenager’s birthday party for this weekend – snacks, entertainment, cake – so it was just a few hours ago that I started thinking about a recipe to share for Sabroso Saturday. A search for “easy desserts” brought me to this recipe for Coconut Flan. Of course, there are other variations for all tastes – just like every Latino family has their own secret spice.
This coconut flan is very different from the way my mom did it. She used about six eggs and three different kinds of milk, plus she made her own caramel. Since we didn’t have a springform pan, my mom would use the tin can from holiday cookies. Watching my mom sweat and slave while cooking flan always discouraged me from trying to make a real flan.
Thank goodness this recipe from Woman’s Day takes convenient ingredients and adds a touch of the tropics. Now I can focus my energy on getting the family together. It could take a while to coordinate schedules, now that the holidays are approaching.
- Active Time: 15 minutes
- Total Time: 15 minutes
- 2 boxes (3 oz each) flan mix
- 2 cups whole milk
- 1 can (14 oz) lite coconut milk
- 1 cup sweetened flaked coconut, toasted (see Note)
- Garnish: strips of fresh or dried coconut
1. Have ready a round 8 x 2-in. baking dish or pan and a rimmed serving plate.
2. Pour caramel sauce from flan mix into baking dish. Tilt to cover bottom.
3. Prepare both boxes flan mix in a medium saucepan as packages direct using milk and coconut milk. Remove from heat; stir in coconut.
4. Ladle custard over caramel. Refrigerate at least 2 hours, or overnight.
5. To unmold: Run a thin knife around edge of flan. Place inverted rimmed serving plate on dish. Holding plate and dish together, carefully turn both over. Lift dish, letting syrup run onto plate. Refrigerate until serving.
Planning Tip: Can be made through Step 4 up to 3 days ahead. Cover and refrigerate. Unmold up to 3 hours before serving.
Note: To toast coconut, spread in a shallow pan or microwave-safe plate. Bake at 350°F or microwave on high, stirring as needed, 5 minutes, or until golden.