Dessert: Mexico – Baja Peninsula Mexico – Flan de Coco

Serving Size: 8

Approximate Time

Prep 40 min

Cook 1 hr 5 min

Additional 4 hrs

Total 5 hrs 45 min

Ingredients

- For the caramel:
  - 3/4 cup (150 g) granulated sugar
  - 2 tbsp (30 ml) water
- For the coconut milk (makes about 2 cups/480 ml):
  - 2 cups (200 g) shredded fresh coconut (from the 2 1/2 cups listed below)
  - 2 1/2 cups (600 ml) hot water
- Other ingredients:
  - 2 1/2 cups (250 g) shredded fresh coconut, divided — 2 cups (200 g) above for milk, 1/2 cup (50 g) reserved (for custard texture and garnish)
  - 1 can (14 oz / 397 g) sweetened condensed milk
  - 2 cups (480 ml) fresh coconut milk (prepared above; yield approx. 2 cups / 480 ml)
  - 4 large eggs, approx. 200 g
  - 2 large egg yolks, approx. 36 g
  - 1 tsp (5 ml) vanilla extract
  - 1/4 tsp (1.5 g) fine salt
  - 1 tsp (2 g) lime zest (optional, for bright coastal note)
  - Hot water for a bain-marie (water bath)

Instructions

Short Description:
A silky baked custard sweetened with condensed milk and infused with fresh coconut milk, studded with shredded coconut and finished with a golden caramel. This coastal Baja version highlights fresh coconut for a bright, tropical finish.

Regional Notes:
This Baja California Sur version uses freshly made coconut milk from shredded coconut and incorporates shredded coconut into the custard, giving a pronounced tropical aroma and texture that reflects the region's coastal ingredients. Unlike inland flanes that rely on canned milks alone, this recipe emphasizes fresh coconut and a light lime zest to echo Baja's seaside character.

1. Preheat the oven to 325°F (160°C). Place a 9-inch (23 cm) round flan pan (or 8–10 ramekins) on a baking sheet.
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 until the sugar dissolves and turns a deep amber color, swirling the pan occasionally to promote even melting (about 8–10 minutes). Immediately pour the caramel into the flan pan or divide among ramekins, tilting to coat the bottom evenly. Set aside to harden.
3. Prepare fresh coconut milk: In a blender combine 2 cups (200 g) shredded fresh coconut and 2 1/2 cups (600 ml) hot water. Blend on high for 1–2 minutes, then let sit 5 minutes. Strain through a fine-mesh sieve or cheesecloth into a bowl, pressing or squeezing to extract as much liquid as possible; discard or reserve the pulp for another use. You should have about 2 cups (480 ml) of fresh coconut milk.
4. Toast the reserved shredded coconut: In a small dry skillet over medium heat, toast the reserved 1/2 cup (50 g) shredded coconut, stirring constantly, until golden and fragrant, 2–4 minutes. Remove from heat and let cool; reserve about 2 tbsp (10–15 g) for garnish and the rest for folding into the custard.
5. Whisk the custard: In a large bowl lightly whisk the 4 large eggs (approx. 200 g) and 2 yolks (approx. 36 g) until blended. Whisk in the sweetened condensed milk (1 can / 397 g), 2 cups (480 ml) fresh coconut milk, 1 tsp (5 ml) vanilla extract, 1/4 tsp (1.5 g) salt, and 1 tsp (2 g) lime zest if using. Stir in the toasted shredded coconut reserved for the custard (about 1/4 cup / 25–35 g).
6. Strain and fill: Pour the custard through a fine sieve into a measuring cup or bowl to remove any foam or bits, then carefully pour it over the set caramel in the flan pan or into individual ramekins, leaving a small gap at the top.
7. Bake in a water bath: Place the filled flan pan or ramekins in a larger baking dish. Pour hot water into the baking dish until it reaches about halfway up the sides of the flan pan/ramekins. Cover loosely with aluminum foil and bake at 325°F (160°C) for 50–65 minutes for a 9-inch pan (or 30–40 minutes for ramekins), until the custard is set around the edges but slightly jiggly in the center.
8. Cool and chill: Carefully remove the flan from the water bath and let cool to room temperature (about 1 hour). Then refrigerate, uncovered, for at least 4 hours or overnight to fully set and develop flavor.
9. Unmold and serve: To unmold, run a thin knife around the edge of the flan, place a serving plate upside down over the pan, and invert quickly. The caramel will flow over the custard. Sprinkle the top with the reserved toasted coconut and a little extra lime zest if desired. Serve chilled.