Coconut Milk Tapioca Flan
A silky, tropical flan made with tapioca pearls, coconut milk, and a rich golden caramel. This elegant baked dessert is gluten-free, wonderfully creamy, and has a delightful texture from the tapioca. Ideal for entertaining or treating yourself to something special!
🛒 Ingredients
8 servings
- 200 g granulated sugar
- 80 ml water
- 150 g tapioca pearls
- 200 ml coconut milk
- 500 ml whole milk
- 1 can (395 g) sweetened condensed milk
- 4 large eggs
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Directions
- 1
Make the caramel: heat sugar in a heavy-bottomed saucepan over medium heat without stirring until it turns deep amber.
- 2
Carefully add the water off the heat (watch out for splatters) and stir quickly to form a smooth caramel.
- 3
Pour the caramel into a greased bundt or ring mold, tilting to coat the bottom and sides evenly. Set aside.
- 4
Combine tapioca pearls with coconut milk in a bowl and let soak for 25–30 minutes until slightly softened.
- 5
Blend whole milk, condensed milk, and eggs in a blender until smooth and frothy.
- 6
Add the hydrated tapioca to the blender and pulse briefly just to combine — do not over-blend.
- 7
Pour the mixture gently into the caramel-lined mold.
- 8
Cover tightly with aluminum foil.
- 9
Bake in a water bath (bain-marie) in a preheated oven at 180 °C (350 °F) for about 60 minutes until set.
- 10
Cool completely at room temperature, then refrigerate for at least 2 hours before unmolding onto a serving plate.
💡 Chef's Tip
Run a thin knife around the edges before unmolding for a clean release. The tapioca pearls should remain slightly visible in the finished flan — that's part of its charm. Serve cold for the best texture.
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