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1
To prepare the Caramel Syrup-In a saucepan/ the same aluminum cake tin, over medium heat, add the sugar and allow it to melt and reach a medium amber color syrup consistency. Make sure you don't stir in between and babysit this process for 5 mins)
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2
Once the caramel is done, remove from heat(to prevent burning) and swirl the cake tin to fully cover the bottom.
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3
Now pour all the other liquid ingredients, vanilla and coconut extracts, salt, and eggs in a blender and blend until well combined.
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4
Pour the mixture through the mesh strainer into the prepared cake tin and cover using a foil.
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5
Add 2 cups water into the IP inner pot and place the trivet.
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6
Now use a foil sling to lower the cake tin onto the trivet inside the IP. Keep the foil strips folded down to prevent contact with the lid.
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7
Cover the IP with the lid and turn the steam handle to sealing position and set the pressure cook mode for 15 mins on high pressure.
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8
Open the IP lid using Natural Pressure Release.Carefully take out the flan tin and check the doneness. If the flan is cooked through, let it cool to room temp and then refrigerate for a minimum of 4 hours.(If the flan is not fully cooked, keep for another 1 min on high pressure and open using NPR) Tastes better when chilled overnight!
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9
To unmold the flan, turn the flan tin upside down and set it on top of the serving plate and hold the plate and flan tin firmly together and then shake it firmly. Now gently lift the tin and there you have your fabulous dessert! Best had when chilled overnight.
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10
Serve the flan cold, drizzled with some caramel syrup and shredded coconut sprinkled on top.
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11
Tip# Substitute coconut milk in this recipe with mango puree to create a Mango Flan.
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12
If you dont have Instant Pot, you can use oven.. follow the same recipe, keep the baking dish in a water bath and bake at 350u00b0F for 50 -60 mins.
