Puerto Rican Coconut Flan Recipe

Directions

Caramel – Steps:

1Heat the sugar in a saucepan over low heat until it reaches a temperature of 320 ° f. At this point the sugar must be dissolved and have a light brown color. There should be no lumps. It will take 8 to 10 minutes.

2Place a layer of caramel on the bottom of the containers or where the pudding will be cooked. We recommend a 9-inch round cake pan or 4 4-inch round cake pans

Flan – Steps:

1In blender mix the condensed milk, whole milk, coconut milk, vanilla, eggs and 2 tablespoons of the grated dried coconut. Blend until well integrated.

Steps for cooking:

1Preheat oven to 350 ° F

2Pour the flan mixture in the pans with the caramel candy

3In a deep pan that can hold water for a water bath, arrange the molds with candy and flan mix

4Put boiling water into the pan, around the molds until the water covers three quarters of the height of the containers with flan.

5Bake for 35 minutes. Remove from oven and let cool. Refrigerate at least 2 hours.

To Serve:

1In a saucepan over low heat, toast the remaining coconut, stirring constantly until light brown.

2Loosen the sides with a small metal spatula or sharp knife.

3Invert into a plate.

4Sprinkle with toasted coconut

5Your Puerto Rican coconut flan recipe is ready. Enjoy!