Coconut Milk Flan

Coconut Milk Flan


36 people made this

A great stand-by dessert I always keep a few tins of these tinned ingredients in the cupboard then as long as I have some eggs, I am good to go.

Viveca DelGiorno

Serves: 12 

  • 6 eggs
  • 1 (400g) tin sweetened condensed milk
  • 1 (375g) tin evaporated milk
  • 1 (400g) tin coconut milk
  • 1 1/2 cups (375ml) whole milk
  • 1 teaspoon vanilla essence
  • 1 cup (220g) white sugar

Preparation:20min  ›  Cook:1hour  ›  Extra time:4hours chilling  ›  Ready in:5hours20min 

  1. Preheat oven to 180 degrees C.
  2. Place the sugar in a non-stick frypan and slowly melt over low heat without stirring. Shake the frypan by its handle to mix but do not stir with a spoon. When the sugar has melted, pour into a 3 litre glass baking dish coating the bottom.
  3. In a large bowl beat the eggs with an electric mixer until smooth. Pour in the condensed milk, evaporated milk, coconut milk, whole milk and vanilla then mix until well blended; about 2 minutes.
  4. Pour the egg mixture over the sugar in the dish. Place the dish inside of a larger dish then set in the oven. Fill the outer dish with water to 3cm deep.
  5. Bake for 1 hour in the preheated oven or until a toothpick inserted in the centre comes out clean. Remove the flan from the water bath and refrigerate until cold; 4 hours to overnight.
  6. To serve run a knife around the edges of the dish to loosen the flan then invert onto a serving dish.

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