Caribbean Flan de Coco Recipe

Here's a traditional Caribbean Flan de Coco (coconut flan) recipe.

We recommend you read the recipe instructions thoroughly before you begin. Be sure to note our recipe tips as well.

To prepare the baking pan:

1. Preheat the oven to 300F
2. Place the fry pan on the stove over medium heat
3. Pour in the 1/2 cup sugar and 2 tablespoons of water
4. Stir continuously until it turns to a medium brown liquid caramel
5. Pour the caramel into the pie pan
6. Swirl and tilt the pan to coat the sides and bottom with caramel then set aside

To prepare the mix

1. Crack and separate the 3 eggs, putting the egg whites in a mixing bowl and the yolks in a blender
2. Whip up the egg whites with a whisk or a mixer until thick
3. In the blender add 14 ounces of condensed milk, 1 cup unsweetened grated coconut, and 1/2 cup of milk
4. Blend well then gradually add the egg whites
5. Continue to blend until smooth
6. Pour the mix into the caramel coated pie pan

To cook:

1. Place the pie pan into the larger baking/roasting pan
2. Carefully pour hot water into the baking pan so it provides a 1-1/2 inch water bath around the outside of the pie pan
3. Place baking pan in the oven
4. Cook for 1 hour
5. To check for readiness, slide a knife in and out near the center, if comes out clean the flan is done
6. Remove the pan from the oven

To cool:

1. Place the pie pan on the counter to cool for 15 minutes
2. Then place it in the refrigerator for at least 45 minutes

To serve:

1. Slide a knife around the inside wall of the pan to loosen the flan from the sides of the pan
2. Place a large plate upside down on top of the baking pan and then flip them both over so the pan is upside-down over of the plate
3. Remove the baking pan and enjoy