Ingredients
Method
Prepare the Caramel:
- In a medium saucepan, melt the sugar over medium heat while stirring constantly until it becomes a golden-brown caramel. Quickly pour the hot caramel into a round flan mold or individual ramekins, swirling to coat the bottom evenly. Set aside to cool and harden.
Make the Coconut Mixture:
- In a mixing bowl, whisk together the sweetened condensed milk, evaporated milk, eggs, vanilla extract, and salt until smooth. Stir in the shredded coconut until well combined.
Combine and Pour:
- Pour the coconut mixture over the caramel-coated mold or ramekins.
Bake:
- Preheat the oven to 350°F (175°C). Place the flan mold or ramekins in a large baking dish and fill the dish with hot water halfway up the sides of the flan mold/ramekins to create a water bath. Bake for about 50-60 minutes, or until the flan is set and a toothpick inserted in the center comes out clean.
Cool and Unmold:
- Once baked, remove the flan from the water bath and allow it to cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. To unmold, run a knife around the edges of the flan, place a serving plate over the top, and invert.
Serve:
- Garnish with fresh mint leaves if desired and serve chilled. Enjoy this creamy coconut delight!
Prep Time: 20 minutes | Total Time: 1 hour 20 minutes | Servings: 6