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.
- 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
- Heat oven to 350°F
- 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.
- Carefully pour melted sugar into flan pan or ramekins.
- In a medium mixing bowl, beat eggs, coconut milk, sweetened condensed milk, and salt until well blended.
- 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.
- Bake uncovered for 45-55 minutes or until knife inserted in the center comes out clean.
- 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.
- Carefully remove from the oven and let it cool.
- Chill for a few hours or overnight.
- When ready to serve, run a knife around the edge of the flan to loosen it from the sides.
- Garnish with toasted coconut and serve!