Flan de Coco (Coconut Flan) Recipe

Preheat the oven to 350°F (175°C).

In a small saucepan, melt the sugar over medium heat until it turns into a golden caramel. Pour the caramel into four 6-ounce ramekins and tilt them to coat the bottoms evenly. Set aside.

In a mixing bowl, whisk together the eggs, sweetened condensed milk, coconut milk, and vanilla extract until well combined.

Pour the mixture into the prepared ramekins, dividing it evenly among them.

Place the ramekins in a large baking dish and fill the dish with enough hot water to reach halfway up the sides of the ramekins.

Carefully transfer the baking dish to the preheated oven and bake for 50-60 minutes, or until the flan is set but still slightly jiggly in the center.

Remove the baking dish from the oven and take out the ramekins from the water bath. Let them cool to room temperature, then refrigerate for at least 2 hours or overnight.

To serve, run a knife around the edges of the ramekins to loosen the flan, then invert each onto a serving plate. The caramel sauce will drizzle over the top.

Serve the coconut flan chilled and enjoy!