Dessert: Mexico – Campeche, Yucatan Peninsula – Flan de Coco (Coconut Flan)

Serving Size: 8

Approximate Time

Prep 15 min

Cook 1 hr

Additional 4 hrs

Total 5 hrs 15 min

Ingredients

- 3/4 cup (150 g) granulated sugar, for caramel
- 2 tbsp (30 ml) water, for caramel
- 1 can (13.5 oz / 400 ml) full-fat coconut milk
- 1 can (14 oz / 396 g) sweetened condensed milk
- 1/2 cup (120 ml) evaporated milk or whole milk
- 6 large eggs, approx. 300 g total usable weight
- 1 tbsp (15 ml) vanilla extract
- 1/2 tsp (2.5 ml) fine salt
- 1 cup (80 g) unsweetened shredded coconut
- 2 tbsp (10 g) shredded coconut, toasted, for garnish (optional)

Instructions

Short Description:
A silky baked custard infused with coconut milk and studded with shredded coconut, finished with a deep amber caramel. This tropical flan is chilled and unmolded for a glossy, coconut-forward dessert.

Regional Notes:
This Campeche (Yucatan Peninsula) variation uses full-fat coconut milk and unsweetened shredded coconut—ingredients abundant along the Gulf coast—to give the flan a pronounced tropical flavor and slight coconut texture, distinct from the plain caramel flan found elsewhere in Mexico.

1. Preheat the oven to 325°F (160°C). Place a kettle of water on to boil for the baking water bath.
2. Make the caramel: in a small heavy saucepan combine 3/4 cup (150 g) sugar and 2 tbsp (30 ml) water. Cook over medium heat without stirring, gently swirling the pan occasionally, until the sugar melts and turns a deep amber (about 6–8 minutes). Remove from heat and quickly pour and tilt to coat the bottom of an 8-cup (about 2 L) flan mold or a 9-inch (23 cm) round baking dish; set aside to harden.
3. In a large bowl, whisk the 6 large eggs until just blended. Add the coconut milk (400 ml), sweetened condensed milk (396 g), evaporated milk (120 ml), vanilla (15 ml), and salt (2.5 ml). Whisk until smooth and evenly combined.
4. Stir in 1 cup (80 g) shredded coconut and allow the mixture to rest 5 minutes so the coconut softens and releases a bit of flavor.
5. Strain the custard through a fine mesh sieve into a large measuring cup or bowl to remove any large egg strings and air bubbles, leaving most of the shredded coconut in the custard (straining will remove some shredded pieces—if you prefer more texture, skip straining).
6. Pour the custard gently over the set caramel in the prepared mold.
7. Place the filled flan mold into a larger roasting pan. Carefully pour the hot water from the kettle into the roasting pan until it reaches halfway up the sides of the flan mold to form a bain-marie.
8. Bake in the preheated oven for 50–60 minutes, until the edges are set and the center still has a slight jiggle (a toothpick inserted near the center should come out mostly clean with a few moist crumbs).
9. Remove the flan mold from the water bath and cool on a wire rack to room temperature (about 1 hour). Then refrigerate at least 4 hours or overnight to fully set and chill.
10. To unmold, run a thin knife around the edge of the flan to loosen. Place a serving plate upside down over the mold, invert quickly, and lift the mold off. If the caramel sticks, tap the bottom of the mold gently to release.
11. Sprinkle the top with the toasted shredded coconut (2 tbsp / 10 g) before serving. Serve chilled in slices.