Coconut flan (caramel pudding)
Votes: 2
Time: 1 hour 55 minutes
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Coconut flan (caramel pudding) - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/3 cup sugar
- 3 eggs
- 400 gr. condensed milk
- 1.5 cups coconut milk
- 2 tsp vanilla extract
- 1/4 cup large coconut flakes
- Fresh whipped cream for decoration
- 1/4 cup toasted large coconut flakes for garnish
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Recipes with similar ingredients: condensed milk, eggs, coconut milk, cream, coconut flakes, vanilla extract, caramel
Cooking the dish according to the recipe:
- Preheat oven to 160°C.
In a small saucepan, melt the sugar over medium-low heat until caramelized. Pour into a shallow-sided flan, pie, or soufflé pan, rotating it to coat the bottom evenly. - In a large bowl, beat the eggs with a metal whisk until foamy. Stir in the condensed milk, coconut milk, vanilla extract, and 1/4 cup of coconut flakes. Pour the mixture into the prepared pan.
Baked flan in a water bath. Place the flan pan inside another large rimmed baking dish and carefully pour water to about 2/3 of the flan pan's height. Carefully place the flan pan in the preheated oven. - Bake for about an hour, until the flan is set and the center is still slightly jelly-like, like cheesecake. Remove the pan from the oven, remove from the water bath, and let cool completely. Invert the flan onto a flat serving plate. Slice for serving. Garnish with whipped cream and toasted coconut flakes.
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