Coconut Flan (Carnival Cruise Lines)

Growing up in a half Puerto Rican household I had my fair share of flan. Needless to say after a while I wasn’t impressed anymore. But I’ve come back to the flan fold, so to say. While on the Carnival Liberty one of our excursions was a walking/dining tour of Old San Juan. The dessert for our meal was flan. I have to be honest I was a little disappointed. Until I took my first bite! Wow, I don’t remember the flan I had as a kid being this good. It was a caramel coconut flan and I wanted another serving when I was done! So now when I see it on the dessert menu on a cruise I’m not scared to get it. I welcome it! So creamy! Sweet. Coconut. Rich. Delicious! I also forgot to take a picture of the one I had in San Juan so Carnival’s picture will have to do for now. If anyone else has a photo of the flan from any cruise, please post it in the comments!

Carnival’s recipe is pretty simple. It calls for a “flan pan” but you can use a regular cheesecake/springform pan or 6 ramekins.

Feel free to see the original recipe for Coconut Flan on Carnival Cruise Lines site.

INGREDIENTS

• ¾ cup sugar
• 4 eggs
• 1 (14 oz) can sweetened condensed milk
• 1 (13.5 oz) can coconut milk
• ½ cup shredded coconut (for garnish)
• 1 pinch of salt

DIRECTIONS

1. Heat oven to 350°F
2. Add sugar to a medium saucepan and cook over low-medium heat, stirring continuously to keep it from burning and sticking to the pan. When it’s done (about 10 minutes), it will be melted and caramel-colored.
3. Carefully pour melted sugar into flan pan or ramekins.
4. In a medium mixing bowl, beat eggs, coconut milk, sweetened condensed milk, and salt until well blended.
5. Pour into flan pan or ramekins, and then set pan/ramekins into larger baking pan. Fill larger pan with 1 inch of hot tap water.
6. Bake uncovered for 45-55 minutes or until knife inserted in the center comes out clean.
7. While flan is baking, add shredded coconut to a dry skillet and cook on medium heat until the edges are toasted and starting to brown. Set aside as garnish.
8. Carefully remove from the oven and let it cool.
9. Chill for a few hours or overnight.
10. When ready to serve, run a knife around the edge of the flan to loosen it from the sides.
11. Garnish with toasted coconut and serve!

Serves 6

Advertisement