Coconut Lime Flan


1 2/3 cups sugar, divided

1 14 oz. can condensed milk

1 12 oz. can evaporated milk

1/2 cup coconut milk

5 eggs

1/2 cup unsweetened shredded coconut

1 tablespoon vanilla extract

pinch salt (~ 1/2 teaspoon)

juice from 1 lime

zest from 1 lime


*Preheat oven to 325 degrees F. Add empty baking dishes (1 large round or oblong baking dish, 4-6 ramekins, two pie plates, or some combination of these depending on your desired texture!) to oven.

*In a blender, blend eggs. Add milks, salt, vanilla, zest, coconut and 2/3 cup of sugar. Blend for two minutes. Set aside.

*Heat a kettle of water until boiling. Keep warm on the stove top.

*In a heavy medium-sized saucepan, heat 1 cup sugar and lime juice on medium heat. Swirl (Do not stir, you run the risk of getting sugar crystals!) the sugar and lime juice in the pan until sugar completely dissolves and the syrup becomes a light amber color (not a medium or dark amber color like traditional flan).

*Once your sugar syrup has reached the proper color, turn the heat off. Remove the baking dish(es) from the oven (keep the oven on) and add them to a larger baking vessel so that you can create a bain-marie (water bath). If using multiple baking dishes, divide your syrup between the dishes; if using just one dish add all of the syrup to the one dish.  Swirl the syrup along the bottom of the dish and set aside so that the syrup can harden. Once hardened (~ 15 minutes), re-blend the custard mixture for 1 minute. Add the custard to the prepared baking dishes. Pour the hot water into the larger vessel so that the water reaches halfway up the sides of your baking dishes. FINALLY, you are ready to bake!

*Add baking dishes to the middle rack of the pre-heated oven. The baking time will depend on the size and depth of your baking dishes. I baked the small, thin hearts for about 25 minutes and the larger ceramic dish for about 40 minutes. Once the custard is set, remove the larger vessel from the oven and remove the smaller baking dishes from the water bath. Let cool at room temperature. After 30 minutes, run a knife around the edge of the baking dish to loosen the custard from the sides of the baking dish. Cover the dish(es) with foil, and refrigerate for at least 6 hours, preferably overnight.

*When ready to serve, re-run knife around the edges, put a larger plate on top of the baking dish, and flip both the baking dish and the plate over. Tap the bottom of the baking dish (which, now, should be facing up) and remove the baking dish. The custard will plop out (sorry there’s no other way to say this), along with a delicate syrup. Serve cold. Mmmmmmmmm.