Combine milk, coconut milk, and coconut cream in a pan. Bring to a boil then reduce and simmer for 15 minutes. Take the pan off the burner and let cool before adding the toasted coconut. Let the coconut sit for 15 minutes.
Preheat oven to 325° F.
Combine sugar and water in medium pot. Set to low heat and cook until the mixture thickens and becomes amber in color, whisking continually. Once the caramel is formed, whisk in lemon juice. Pour the caramel evenly into twelve 4 oz. ramekins and set aside.
Strain the milk mixture into a bowl. Add eggs and egg yolks to the mixture and whisk lightly to combine.
Pour the milk mixture into the ramekins. Place ramekins into a roasting pan. Pour water into the roasting pan until ramekins are half submerged. Cover with aluminum foil and bake for 25 minutes.
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Email Recipe
Coconut Flan
Serves 12
Ingredients:
1 pint milk
8 oz coconut milk
8 oz coconut cream
1 cup toasted coconut
1 cup sugar
1/4 cup water
2 tablespoons lemon juice
6 whole eggs
3 egg yolks
Directions:
Combine milk, coconut milk, and coconut cream in a pan. Bring to a boil then reduce and simmer for 15 minutes. Take the pan off the burner and let cool before adding the toasted coconut. Let the coconut sit for 15 minutes.
Preheat oven to 325° F.
Combine sugar and water in medium pot. Set to low heat and cook until the mixture thickens and becomes amber in color, whisking continually. Once the caramel is formed, whisk in lemon juice. Pour the caramel evenly into twelve 4 oz. ramekins and set aside.
Strain the milk mixture into a bowl. Add eggs and egg yolks to the mixture and whisk lightly to combine.
Pour the milk mixture into the ramekins. Place ramekins into a roasting pan. Pour water into the roasting pan until ramekins are half submerged. Cover with aluminum foil and bake for 25 minutes.
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