Coconut Flan Antilles (Print Version)
# Ingredients:
→ Key Components
01 -
95g shredded coconut, unsweetened
02 -
1 teaspoon vanilla essence
03 -
3 eggs, large
04 -
300ml thick coconut milk
05 -
400ml condensed milk, sweetened
→ Caramel Base
06 -
100g granulated sugar
# Instructions:
01 -
Set your oven to 180°C and make sure the rack is in the center. Leave the loaf pan un-greased.
02 -
Heat sugar in a small pot on medium. Don’t stir! Let it melt and take on a golden shade. Take it off the heat, coat the bottom of the loaf pan with it, and let it cool till solid.
03 -
In a big bowl, whisk the eggs, both milks, vanilla, and coconut shreds together. Pour this over the hardened caramel in the pan.
04 -
Put the loaf pan inside a larger dish. Add enough water to the outer dish to come a quarter up the loaf pan. Bake for about 50-55 minutes till firm and slightly golden on top. Take it out and leave it to cool down on a rack before refrigerating it for at least 3 hours.
05 -
Place the loaf pan in warm water to soften the caramel. Use a knife around the edges, then flip it over onto a plate. Sprinkle some extra coconut on top if you like.
# Notes:
01 -
Wait until the caramel firms up before pouring in the mixture.
02 -
Chill it well; it tastes better and has the right texture.