Flan Coco à la Brésilienne

Ingredients

For the Caramel:

• 1 cup (200g) granulated sugar
• 1/4 cup (60ml) water

For the Flan:

• 1 can (14 oz or 400g) sweetened condensed milk
• 1 can (14 oz or 400ml) coconut milk
• 1 cup (240ml) whole milk
• 4 large eggs
• 1 cup (100g) shredded coconut (preferably unsweetened)
• 1 teaspoon vanilla extract (optional)

Instructions

1. Prepare the caramel:
   • In a medium saucepan, combine the sugar and water. Heat over medium heat without stirring until the sugar dissolves and turns a deep amber color. Be careful not to burn it.
   • Immediately pour the caramel into a bundt pan or a round cake pan, tilting the pan to coat the bottom and sides evenly with the caramel. Set aside to cool and harden.
2. Prepare the flan mixture:
   • In a large mixing bowl, whisk together the sweetened condensed milk, coconut milk, whole milk, eggs, shredded coconut, and vanilla extract (if using) until well combined.
3. Pour the mixture into the caramel-coated pan:
   • Pour the flan mixture into the caramel-coated pan.
4. Bake the flan:
   • Preheat your oven to 350°F (180°C). Place the flan pan in a larger baking dish and fill the larger dish with hot water to create a water bath. The water should reach halfway up the sides of the flan pan.
   • Carefully transfer to the preheated oven and bake for 50-60 minutes, or until the flan is set and a toothpick inserted into the center comes out clean.
5. Cool the flan:
   • Remove the flan pan from the water bath and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight to allow it to set completely.
6. Unmold and serve:
   • To unmold, run a knife around the edges of the flan to loosen it. Place a serving plate on top of the flan pan and invert it to release the flan onto the plate. The caramel will flow over the flan, creating a delicious sauce.
   • Slice and serve your Flan Coco à la Brésilienne chilled.

Enjoy this rich and creamy Brazilian-style Coconut Flan, a perfect dessert for any occasion!