Creamy Coconut Flan
A silky, no-bake coconut flan that comes together in just 15 minutes. Inspired by Brazilian classics, this indulgent dessert layers the richness of coconut milk, condensed milk, and cream into one irresistible slice. Perfect for entertaining or a simple weeknight treat.
🛒 Ingredients
12 servings
- 6 gelatin sheets (12 g)
- 1 cup (250 ml) hot water
- 1 can (400 ml) coconut milk
- ¾ cup (200 ml) heavy cream
- 1 can (400 ml) sweetened condensed milk
- 1 tsp vanilla extract
- Liquid caramel or caramel sauce for the mold
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Directions
- 1
Soak the gelatin sheets in a bowl of cold water for 5 minutes. Squeeze out excess water and dissolve them completely in the hot water, stirring until clear.
- 2
Let the gelatin mixture cool slightly, then blend it together with the coconut milk, heavy cream, condensed milk, and vanilla extract for about 1 minute until smooth and homogeneous.
- 3
Coat the bottom and sides of a flan mold or individual ramekins generously with liquid caramel.
- 4
Pour the coconut mixture carefully into the prepared mold and cover with plastic wrap pressed directly onto the surface.
- 5
Refrigerate for at least 4 hours or overnight until fully set.
- 6
To unmold, run a thin knife around the edges, place a serving plate upside down on the mold, and flip quickly. Garnish with toasted coconut flakes or a drizzle of caramel sauce.
💡 Chef's Tip
For the easiest unmolding, dip the bottom of the mold briefly in warm water for 10 seconds before flipping. Individual ramekins also work beautifully and make for elegant individual servings.
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