Creamy Milk Powder & Coconut Flan
A silky-smooth baked flan made with powdered milk and shredded coconut, delivering rich, comforting sweetness in every slice. It comes together in minutes in a blender and is perfect for feeding a crowd or impressing guests with minimal effort.
🛒 Ingredients
12 servings
- 10 tablespoons full-fat powdered milk
- 9 tablespoons granulated sugar
- 4 large eggs
- 2½ cups whole milk (about 500 ml)
- 1 cup shredded coconut (about 80 g)
- Caramel: 6 tablespoons sugar + 3 tablespoons water
🛍️ Recommended tools
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Directions
- 1
Preheat oven to 350°F (180°C). Fill a large roasting pan halfway with hot water and place it in the oven to prepare the water bath.
- 2
Make the caramel: heat sugar and water in a small saucepan over medium heat without stirring until it turns deep amber. Quickly pour into a flan mold, tilting to coat the bottom and sides evenly. Let cool.
- 3
In a blender, combine powdered milk, sugar, eggs, whole milk, and shredded coconut. Blend for 1–2 minutes until completely smooth.
- 4
Pour the custard mixture gently into the caramel-coated mold. Set the mold in the hot water bath and bake 50–60 minutes, until set but still slightly wobbly in the center.
- 5
Remove from oven, cool to room temperature, then refrigerate at least 4 hours or overnight.
- 6
To unmold, run a thin knife around the edges, cover with a serving plate, and flip in one confident motion. Serve chilled.
💡 Chef's Tip
Overnight refrigeration makes all the difference — the texture becomes noticeably creamier and the caramel sauce more luscious the next day.
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