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.
In no event shall Seaside Market, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.
A simple collection of delicious family-style recipes
Planning out the weekly dinner menu? Tired of the same dishes week after week? Try these tasty entrees for a scrumptious change of pace. View Recipes >
Celebrate Cinco de Mayo!
Take a fiesta of flavor to the table with delicious Mexican dishes that will make your taste buds go loco! View Recipes >
Sub Total: 0.00
Shipping: 0.00
Discount: -0.00
Grand Total: 0.00
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.
Please enter a phone number you would like to text this recipe to.
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.