How to Make Flan de Coco Recipe (Coconut Flan)
To prepare flan de coco - or coconut flan, a traditional Puerto Rican dessert - first preheat the oven to 180º C.
Place the sugar in a nonstick skillet set over low heat, and slowly melt the sugar without stirring.
Swirl the pan to mix, do not stir with a spoon.
Once the sugar has melted, pour into flan mold, coating the bottom.
In a large bowl, beat the eggs with an electric mixer until smooth and fluffy.
Pour in the condensed milk, evaporated milk, coconut milk, whole milk, and vanilla; mix until well blended, about 2 minutes.
Pour the egg mixture over the melted sugar in the molds.
Place the mods inside of a large roasting pan and set in the oven.
Fill the roasting pan with 2.5 cm water.
Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Remove the flan from the water bath, and chill in the refrigerator for 4 to 12 hours.
To serve, run a knife around the edges of the mold to loosen the flan, then invert onto individual serving dishes.
Decorate with coconut wedges, a maraschino cherry, and pineapple leaf.
Sprinkle the flan de coco (coconut flan) with grated coconut.