Flan de Coco (Coconut Flan)

How to Make Flan de Coco Recipe (Coconut Flan)

To prepare flan de coco - or coconut flan,  a traditional Puerto Rican dessert - first preheat the oven to 180º C.

Place the sugar in a nonstick skillet set over low heat, and slowly melt the sugar without stirring.

Swirl the pan to mix, do not stir with a spoon.

Once the sugar has melted, pour into flan mold, coating the bottom.

In a large bowl, beat the eggs with an electric mixer until smooth and fluffy.

Pour in the condensed milk, evaporated milk, coconut milk, whole milk, and vanilla; mix until well blended, about 2 minutes.

Pour the egg mixture over the melted sugar in the molds.

Place the mods inside of a large roasting pan and set in the oven.

Fill the roasting pan with 2.5 cm water.

Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.

Remove the flan from the water bath, and chill in the refrigerator for 4 to 12 hours.

To serve, run a knife around the edges of the mold to loosen the flan, then invert onto individual serving dishes.

Decorate with coconut wedges, a maraschino cherry, and pineapple leaf.

Sprinkle the flan de coco (coconut flan) with grated coconut.