- Written by Cynthia Presser
It takes only 5 ingredients to make this delcious South American delight. Simply delicious!
- ¼ cup unsweetened coconut flakes
- 1 ¼ cup sugar
- 1 can (14 ounces) sweetened condensed milk
- 2 cups unsweetened coconut milk
- 5 eggs
In a medium skillet, toast coconut over medium high heat. Stir occasionally. Remove from heat when flakes turn golden brown, about 5 minutes. Set aside.
Make the Caramel – Pour sugar into a medium sauce pan and cook on medium high heat, stirring constantly, until it melts completely and turns golden brown, about 10 to 12 minutes. Divide caramel into 10 individual ovenproof mold dishes, or pour into a 10-inch mold pan. Let it cool and harden.
Make the Flan – Preheat oven to 350 degrees F. Add sweetened condensed milk, coconut milk and eggs to a blender and mix for 1 minute, or until well incorporated. Divide mix equally into the individual ovenproof mold dishes, or pour into mold pan. Cover with foil.
Place pans into a large roasting dish filled up half way with warm water. Transfer to the oven and bake for 40 minutes to one hour. The flan is ready when a knife inserted turns out clean. Remove from oven and let it cool completely. Refrigerate for 6 hours.
Before serving, submerge bottom of pan into hot water and flip into individual plates (if doing individual portions) or into a large plate. Sprinkle with toasted coconut flakes and serve.
I made this dessert for my brother and sister-in-law’s baby shower and since we had about 55 guests I decided to do an “Upside-down Coconut Flan”, so I served it inside the individual mold pan. The caramel lay on the bottom and the toasted coconut is sprinkled on top, so you have to reach down for the caramel as you eat (see picture below.) It was easier to serve and it fit better the buffet table (and it tastes as good as if it was unmolded.)