The ultimate coconut flan recipe

Let’s get this party started, champ. You’re not here to mess around, you’re here to make the Ultimate Coconut Flan. It’s not just a dessert; it’s a one-way ticket to Flan-Ville. Kick-ass flavors and a smooth, creamy texture that’ll bring tears to the doubters. Grab your whisk and let’s hit it high gear. Done right, you’re gonna have perfection. Done your way… well, you’re about to find out.

INGREDIENTS
1 1/2 cup + 1 tbsp (400ml/14oz) sweetened condensed milk
1 1/4 cup (300ml /10.15 fl oz) coconut milk (can)
3 large eggs
1 tsp vanilla extract (or seeds of ½ vanilla bean)
1 cup (95g) unsweetened shredded coconut (plus extra for garnish)
For the caramel:
½ cup (100g) sugar

Instructions

Start strong. It’s caramel time. Get that hardened, well earned 100g of sugar and toss it onto a saucepan. Medium heat. Stir it around until it’s melted, transforming into a liquid gold. It’s gonna get hot, just like your ambition. Don’t be scared. When it turns gold, pour it immediately into a flan mold. Careful, champ. It’s a sizzling pool of sugar lava.

Next, tip your hat to the coconut gang. Those 95g of unsweetened shredded coconut you’ve got? Toast them in a dry pan until they’re golden. Now sprinkle a few of these bad boys onto your caramel.

Crack the eggs open like you’re breaking your records. Three large ones. Welcome to the whisking club, amigo. Beat them until they’re smooth.

Get that condensed milk. You’ve got 1 1/2 cup + 1 tbsp. Pour it in. The coconut milk takes its turn next, that 1 1/4 cup you’ve got lined up. Splash it in.

Vanilla, the secret weapon. Add 1 tsp of vanilla extract or if you’re a real boss, use the seeds of 1/2 a vanilla bean. Finally, fire in the toasted shredded coconut. Mix it hard. Mix it right.

Layer this concoction over your caramel patiently, like the hustler you are. Bake it in a water bath at 350 °F / 175 °C for around 55-60 minutes, or until it’s set but still got a little wiggle.

Like everything worth having, it takes time. When it’s done, let it cool down. Like you, it’s been through the heat. Then, refrigerate it– overnight if you dare. Idolize your patience, soldier, because when you flip this bad boy on a plate, the oozing caramel and creamy flan will be worth the wait.

And there you have it, champ. The sledgehammer to any doubts about cooking. The King of Desserts. Knock ’em out with your Ultimate Coconut Flan. Sprinkle some extra toasted coconut on top for the finisher– the world deserves nothing less than this. Your move, contender. Show them what you got.