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Coconut and Rum Flan, Flan de Coco y Ron Recipe -

Coconut and Rum Flan, Flan de Coco y Ron Recipe

$ 0.00


  • 6 eggs 
  • 1 can coconut milk
  • 1 can condense milk
  • 1 cup shredded coconut
  • 3 tbsp dark rum
  • 1 tsp vanilla extract 
  • Pinch of salt
  • 1 cup sugar (to caramelize the mold)

Preheat oven to 350 "F . Caramelize a mold, pouring 1 cup sugar and putting on the heat to medium heat until melted sugar and take a light golden brown. Immediately caramelized bottom and sides of mold, refrigerate for about 15 min. Mix eggs, evaporated milk, condense milk, 1/2 cup shredded coconut, rum, vanilla and salt on a mixer on low. Pour over caramel pan. Place pan in a bigger pan with about 1 1/2'' of water. Bake in water bath for 1 hour. Remove from oven, let cool, and refrigerate for about 3 hours. Release sides with a knife, shake to loose and pour on a serving plate. Use the remaining shredded coconut to decorate the flan.

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