Coconut Flan

This recipe is a variation of the traditional milk and egg flan. The difference lies in the addition of coconut, which provides a unique flavor and texture. In a blender, combine the coconut milk, condensed milk, three medium eggs, and grated coconut. Blend for a short time, just enough to ensure the ingredients are well mixed, and pour this mixture into pre-caramelized molds, following the traditional flan method. Preheat the oven to 170º C and place the baking dish with the molds in water to cook them in a water bath. The water should reach halfway up the sides of the molds. If using individual molds, the cooking time is reduced to about 15 to 20 minutes. If using a large mold, you’ll need approximately 35 to 40 minutes for the flan to set. As always, I recommend monitoring the cooking times, as each oven has its own characteristics. Once set, remove them from the oven and let them cool at room temperature. Then, refrigerate them until they reach your desired temperature. They can be served with a teaspoon of coconut jam, or lightly sprinkled with grated coconut.