Coconut Leche Flan

A Filipino party is not complete without flan, and in this case, I made a rich, creamy Coconut Leche Flan. Relish the fragrant, fresh aroma of the coconut-flavored custard as you pour the thick liquid into the caramel-lined pan. The entire flan is cooked in a water bath, then refrigerated overnight to firm up before serving. Individual slices of flan are topped with sweet macapuno strings, making it a superb dessert. This is a recipe from the My Mother's Philippine Recipes Cookbook by Elizabeth Ann Quirino.

Cook Time1

Total Time1

Course: Dessert

Cuisine: Asian, Filipino, Spanish

Keyword: Coconut Leche Flan

Servings: people

Calories: 173kcal

Author: Elizabeth Ann Quirino

Equipment

1 large oval-shaped LLanera or any shaped deep baking pan; An 8 x 5 inches llanera; or a 9-inch round cake pan, metal is preferable
Large mixing bowl
Medium-sized stockpot, to make caramel syrup
Medium-sized strainer
aluminum foil, enough to cover the baking pan or llanera

Ingredients

For Caramel topping:

3/4 cup granulated sugar

For the Flan custard:

10 pieces egg yolks
1 can (300 ml) condensed milk
3/4 cup canned coconut milk
1/2 cup canned coconut cream
1 teaspoon pure vanilla extract

For the topping:

1/2 cup bottled Sweet Macapuno strings, for garnish

Instructions

To make the caramel topping:

Have on hand a 9-inch round cake pan, preferably metal. You can also use a classic Filipino oval llanera.
Pour the sugar into a medium-sized stockpot over medium heat. Tilt the pan every now and then as the white sugar turns amber-colored, and transforms into a thick, syrupy mixture.
It should take about 5 minutes for the sugar to start bubbling, starting at the edges, and moving towards the center.
Keep a watchful eye on the heat, making sure it is on low-medium or else the sugar will burn.
Once the sugar turns to a golden syrup, immediately pour the scalding-hot caramel into the cake pan or llanera. Be careful not to dip your fingers into the hot syrup or you'll get burned.
Tilt the pan around for the syrup to spread evenly on all sides and corners. Set aside to cool, while you make the custard.

To make the custard:

Preheat the oven to 325 F.
In a large mixing bowl, whisk the egg yolks until well blended.
Pour the condensed milk, coconut milk and cream over the yolks. Add the vanilla extract.
Blend the ingredients with a wooden spoon until mixture is smooth.
Using a strainer, pour the flan custard mixture into the caramel-lined pan. Cover the entire pan with aluminum foil and seal tightly around the edges.
Place the foil-covered flan pan in the center of a larger roasting pan.
Pour hot water into the large roasting pan, to surround the flan.
The water should reach halfway up the sides of the custard pan.
Bake for 45 to 50 minutes.
Test if the Coconut Leche Flan is done by inserting the tip of a sharp knife into the center; if knife comes clean, the flan is done.
Be careful not to let water droplets from the steam (of the foil) fall onto the flan).
When done, and the flan container's sides are not too hot to handle, remove the flan from the water bath. Let the flan cool on the counter.
Replace the cover of the flan with clean foil, and seal the edges tightly.
Refrigerate at least overnight till the flan is completely firmed up.

To serve the Coconut Leche Flan:

The next day, when ready to serve the flan, run a small, sharp knife around the inside edges of the pan to loosen it up.
Put a dessert platter over the flan, and holding the bottom of the pan and the platter well, with both hands, turn over the flan.
Tap your fingers on the bottom of the flan's pan, to loosen it up and help it glide gently and slowly on the platter.
Serve individual slices of flan on dessert plates. Top each serving with a tablespoon of Sweet Macapuno strings. Serve and enjoy.

Cook's comment:

To store: Keep Coconut Flan leftovers covered with the foil, and refrigerated. This should last about 1 week in the refrigerator.
I do not recommend freezing this custard dessert, it does not retain its firmness once it thaws at room temperature.
Availability of equipment: The oval-shaped traditional Filipino llanera can be purchased at Filipino or Asian groceries here in America. Online sources for Filipino ingredients, as well as Amazon, also sell the llanera.
Macapuno : This is also known as coconut sport. They are mutant coconut fruit, containing jelly-like nuts filling most of the space inside the coconut shell. Macapuno is the processed version. The bottled macapuno is either in the form of strings or balls, preserved in heavy syrup. The bottled macapuno are sold in Asian and Filipino stores here in the USA, or online sources. Keep bottled leftovers refrigerated and use for ice cream toppings or other desserts.

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