Coconut Flan with 4 Ingredients (Lactose-Free)

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Steps

Baking

1. 1
   Place the mold inside a larger oven-safe dish and pour hot water into the outer dish until it reaches halfway up the mold (bain-marie). Cover the mold loosely with foil so the top doesn't burn.

   ~2 min
2. 2
   Bake at 145–150°C (about 295–300°F) for 60–70 minutes, until the flan is just set with a slight wobble in the center.

   Tip: The low temperature is what gives the flan its silky texture — don't be tempted to crank up the oven.

   ~70 min
3. 3
   Remove from the oven, let cool to room temperature, then refrigerate overnight.

   ~5 min

For the caramel

1. 1
   In a small saucepan over very low heat, combine 7 tbsp of raw cane sugar, 2 tsp of water, and a few drops of lemon juice. Cook patiently for about 8 minutes until the sugar fully dissolves into a smooth amber caramel.

   Tip: Low heat plus a few drops of lemon prevent the sugar from crystallizing.

   ~8 min
2. 2
   Once the caramel is fully dissolved, carefully add 2–3 tbsp of hot water and stir to loosen it slightly.

   Tip: Hot water prevents the caramel from seizing when added.

   ~1 min
3. 3
   Brush a thin even layer of butter over the inside of your flan mold to make unmolding easier, then pour in the caramel and tilt the mold to coat the bottom evenly. Let it cool and set.

   ~5 min

For the coconut milk

1. 1
   Clean the outside of the coconut and rinse it well so no debris falls inside when you crack it open.

   Tip: A clean shell keeps the coconut water and flesh free of fibers.

   ~3 min
2. 2
   Make two small holes at the pointed end of the coconut with a thin tool and drain all the coconut water into a jug. You should get roughly 300–320 ml.

   Tip: Two holes allow air to enter and the water to flow freely.

   ~3 min
3. 3
   Pour the coconut water into a blender, add the dehydrated grated coconut and let it hydrate while you crack open the coconut.

   ~1 min
4. 4
   Crack the coconut by tapping firmly around its equator with the back of a heavy knife while rotating it, until it splits in half. Pry out the white flesh with a spoon and chop it into small pieces.

   Tip: Use a spoon rather than a knife to pry out the flesh — it is much safer.

   ~8 min
5. 5
   Add the chopped coconut flesh to the blender. The total liquid should reach 500 ml — if you have less coconut water, top up with cooled boiled water. Blend on high for about 1.5 minutes.

   ~2 min
6. 6
   Strain the blended mixture through a fine sieve lined with cheesecloth or gauze, pressing with a ladle to extract all the liquid. You should end up with about 500 ml of coconut milk.

   Tip: The leftover coconut pulp can be saved for cookies or cake batters — don't throw it out.

   ~5 min

For the flan

1. 1
   In a bowl, whisk together 4 whole eggs and 4 egg yolks with 100 g (about 6 tbsp) of granulated sugar until the sugar is fully dissolved.

   ~4 min
2. 2
   Add 2 drops of vanilla extract and the zest of one orange. Whisk gently to combine.

   ~1 min
3. 3
   Slowly pour in the 500 ml of homemade coconut milk while stirring gently — the goal is to combine without creating too many bubbles.

   ~2 min
4. 4
   Strain the mixture through a fine sieve directly over the caramel-lined mold to catch any solids. Let it rest a few minutes so any surface bubbles disappear.

   Tip: Resting after straining gives a smoother, bubble-free top.

   ~3 min

Unmolding & serving

1. 1
   To unmold, briefly warm the base of the mold over a low burner for 40–45 seconds, moving constantly so the heat is even — this releases the solidified caramel.

   Tip: Keep the mold moving — sitting still over heat will scorch the caramel.

   ~1 min
2. 2
   Run a table knife around the edges of the flan to separate it from the mold. Place a serving plate on top, then quickly invert the mold so the flan releases onto the plate with the caramel running down the sides.

   ~2 min
3. 3
   Slice and serve cold. The flan keeps a balanced sweetness with a clean coconut aroma — perfect for guests who are lactose intolerant.

   ~2 min

Nutrition (per serving)

Abelca

Así preparo mi Flan de COCO con 4 ingredientes, fácil y rico Abelca

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