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coconut flan with caramel on top

Coconut Caramel Flan

AuthorRita
This coconut caramel flan is gluten-free, dairy-free, and you'll only need 4 ingredients to make it!
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Prep Time2 hours 10 minutes
Cook Time1 hour
Servings6 -8 servings

Ingredients  

  • 2 tbsp caramel sauce
  • 1 can coconut condensed milk at room temperature (490 g)
  • soy milk at room temperature (the same measure as the condensed milk can)
  • 6 eggs at room temperature

Instructions 

  1. Preheat the oven to 350 degrees F (180 C).
  2. Pour the caramel sauce into a steam pudding pan (one that has a lid and a hole in the middle) and spread the caramel sauce around the pan with the help of a silicone basting brush or a small spatula.
  3. Then, add the coconut condensed milk, soy milk, and eggs into a blender and blend until smooth.
  4. Place the steam pudding pan in the center of a baking dish (with high sides to make a water bath), pour the flan mixture inside the steam pudding pan, and cover with the lid.
  5. Next, add boiling water into the baking pan until it reaches at least about halfway up the sides of the pan.
  6. Place the baking pan very carefully inside the oven (use oven gloves and be careful not to burn yourself), and bake for 60 minutes.
  7. After 60 minutes, carefully remove the pudding pan from the oven (without opening the lid) to a wire rack and let it cool down for 1 hour. Then, refrigerate overnight. Unmold only after refrigerating overnight.
  8. To unmold, invert the pan into a large serving plate. Keep it in the fridge for at least 1 hour until serving. You can add more caramel sauce on top before serving.

Notes

Recipe variations: For a non-dairy-free version, you can replace the coconut condensed milk with regular condensed milk, and soy milk with whole milk. Note that without coconut condensed milk your pudding won't taste like coconut but will taste delicious too.
Steam pudding pan: Ensure you use the right pan to make this recipe, the pan needs to have a hole in the middle and a lid to cover the top.
Don't skip the water bath: That's what makes flans silky and soft.
Bake at the suggested temperature: Steaming the flan at a higher temperature can make it flat or have a rubbery texture.
Make this recipe the day before: The coconut caramel flan needs to be refrigerated in the fridge overnight.