Coconut Vanilla Bean Flan – a delicious recipe with coconut milk, condensed milk, egg yolks, vanilla beans, white sugar, water. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
["Preheat over to 370*", "To make caramel: Put sugar and water on boil with a dash of lemon juice to prevent sticking from side of pot. Cook until golden co
2
lor. Meanwhile, take vanilla beans, coconut milk, condensed milk and yolks and mix in mixer or blender until incorporated.", "Pour caramel in an oven safe ceramic dish (circle oval/rectangle casserole dish or indivdual ramekins) spread evenly on bottom by rotating dish around to coat.", "Pour egg mixture on top, be careful not to overfill when using ramekins. Cover dish or ramekins with foil and place inside larger baking pan. Slowly fill with water until it reaches halfway to dish to create water bath.", "Cook for 40mins.", "Let rest at room temp, then refrigerate for a few hours before inverting on place and serving. *Can be dressed with slices of strawberries and whipped cream if desired."]
745
kcal
Calories
31
g
Fat
66
g
Carbs
39
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 can of coconut milk, 1 can condensed milk, 10 egg yolks, 1-2 vanilla beans scraped, and more.
Yes, Coconut Vanilla Bean Flan falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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