Our Sunday Indulgence Tropical Coconut Flan offers a slice of paradise with its creamy texture and rich tropical flavors. This Antillean-inspired dessert layers a light and silky flan with a luscious coconut-infused base, all topped with a homemade caramel that soaks into the coconut for an irresistibly sweet finish. The combination of sweetened condensed milk with fresh coconut and a hint of vanilla creates a dessert that’s both luxurious and comforting.
Why You’ll Love This:
This flan is a dream come true for those who love creamy desserts with a tropical twist. The velvety texture of the flan contrasts beautifully with the slightly chewy, coconut-infused base, offering a delightful sensory experience. The caramel layer not only adds a glossy, sweet topping but also enhances the overall flavor of the coconut, making each bite deeply satisfying.
Perfect Occasion:
This Coconut Flan is a fantastic choice for a relaxing Sunday dessert, perfect for concluding a family meal or celebrating special occasions. It’s also a great dessert for themed parties or gatherings where a touch of tropical elegance is desired. Its impressive appearance and exquisite taste make it suitable for more formal events as well.
Decoration Tips:
To enhance the tropical theme, garnish the flan with toasted coconut flakes or a few slices of fresh pineapple. Edible flowers or a sprinkle of cinnamon can also add visual appeal and a hint of spice that complements the coconut flavor. Serve each slice on a colorful plate to highlight the golden caramel and creamy texture of the flan.
Ingredients:
- 2 eggs
- 250 mL of sweetened condensed milk
- 250 mL of milk
- 50 grams of shredded coconut
- 1 teaspoon of vanilla extract
- 50 grams of sugar for the caramel
Instructions:
- Whisk the eggs with the sweetened condensed milk, milk, and vanilla extract until well combined. Stir in the shredded coconut.
- For the caramel, melt the sugar in a pan until golden and pour it into an 18×5 cm mold.
- Carefully pour the coconut and milk mixture over the caramel.
- Place the mold in a larger baking dish filled with water and bake at 180 degrees Celsius for about 30 minutes. The flan is ready when a knife inserted comes out clean.
- Allow to cool and then refrigerate for 4-6 hours to set properly.
Enjoy this Tropical Coconut Flan, a creamy and dreamy dessert that brings a touch of the islands to your Sunday table!
