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Coconut Flan: It Jiggles!

By Jeanne Yeh

New year’s resolution: try cooking new things. Even if it jiggles disconcertedly and has a un-delicious name. Try saying flan very slowly: fl-AAAHHN. Doesn’t sound so yummy, right?

So, I opened up my spanking new Ferran Adrià cookbook, won in a yankee swap this holiday season. It’s awesome – extremely accessible with pictures, easy directions and not a hint of molecular gastronomy anywhere.

I more or less followed Adrià’s recipe for coconut flan but omitted the coconut flakes. Last time I made it, I did include the coconut flakes, but I wasn’t a huge fan of what the flakes did to the consistency of the flan and the way they floated to the top.

Coconut Flan

(filled 4 individual ramekins)

You’ll Need: 

For the caramel:

  • 2 tablespoons water
  • 2.5 tablespoons sugar
For the flan:
  • 2 eggs
  • 1 cup coconut milk
  • 2 tablespoons sugar
  • 2 tablespoons grated coconut (optional)
  • Preheat the oven to 350 degrees.
  • Combine the sugar and water in a small saucepan on low to medium heat.
  • The sugar mixture will begin bubbling. Keep boiling until the sugar mixture has browned to a dark caramel.
  • Keep an eye on the caramel – it begins to darken amazingly fast, but burnt sugar is not in the recipe.
  • As your caramel is cooking, begin the flan mixture.
  • In a bowl, feverishly whisk the eggs together until it’s frothy.
  • Add the coconut milk, sugar and coconut flakes (if you’re using).
  • Whisk until combined and the sugar has dissolved.
  • When the caramel is ready, pour the mixture into individual ramekins or any other mold. Last time, I used a bread tin. Worked out fine.
  • Move quickly with the caramel. But don’t burn yourself, it’s painful and not fun.
  • Cover the molds with foil. I conveniently forgot to do this until I was writing this post. But hey, no harm, no foul.
  • Set your timer to 35 minutes or until the flan has set.
  • Chill the flan for several hours, exercising extreme patience. Watch some bad crime TV, watch the dog sleep and then nap yourself…
  • When the flan is ready to be served, loosen the edges with a knife. Put a plate on top of the ramekin and flip. Like with tortillas, remember to use conviction and speed. And it won’t hurt to pray to the flan gods.
  • Admire your handiwork for a few minutes Then, delicately eat the flan with a little, baby spoon, belying the fact you really just want to shove the whole jiggling, wiggling flaaaahn in your mouth. (Keep your jokes to yourself, please.)

To see more egg recipes, go to
Photo Credit
3 Comments Post a comment
  1. Reblogged this on mamamiasnzpiers.

    January 10, 2012
  2. Nice! I like your photos

    January 13, 2012
  3. Thanks! Jeanne ( is a guest blogger for Go Bunny Books … we hope she will blog for us again soon 🙂

    January 13, 2012

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