Coconut Caramel Flan
A Mexican-inspired dessert that combines the sweetness of caramel, the creaminess of coconut, and the delicate flavor of florals.
Ingredients
- ●4 large eggs
- ●1 cup granulated sugar
- ●1/2 cup caramel sauce
- ●1 can full-fat coconut milk
- ●1/2 cup unsweetened shredded coconut
- ●2 tbsp floral honey
- ●1 tsp vanilla extract
- ●1/4 tsp salt
- ●1 cup water
Instructions
- 1
Preheat oven to 350°F (175°C).
- 2
In a medium saucepan, combine sugar, caramel sauce, and 1/2 cup of water. Heat over medium heat, stirring until sugar dissolves.
- 3
Bring mixture to a boil, then reduce heat to medium-low and simmer for 5 minutes.
- 4
In a blender or food processor, combine coconut milk, unsweetened shredded coconut, floral honey, vanilla extract, and salt. Blend until smooth.
- 5
In a large bowl, whisk together eggs and sugar mixture until well combined.
- 6
Add coconut mixture to the egg mixture and whisk until smooth.
- 7
Pour mixture into 6 (1-cup) ramekins or small baking dishes.
- 8
Place ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.
- 9
Bake for 45-50 minutes, or until edges are set and centers are still slightly jiggly.
- 10
Remove ramekins from water bath and let cool to room temperature.
- 11
Refrigerate for at least 2 hours, or until chilled and set.