Creamy Coconut Flan Without an Oven That Sets Right in the Fridge

I fell in love with coconut flan on vacation, but I never wanted to fuss with a water bath. This version is cooked on the stovetop in about 10 minutes and simply sets in the fridge. Coconut milk and regular milk make it rich and silky, a little cornstarch helps it hold its shape, and a quick amber caramel runs down the sides when you turn it out. It looks impressive on a dinner table, yet the hands-on work is tiny. Make it in the morning and dessert is waiting for you at night.

Servings: 6 · Prep: 10 min · Cook: 130 min

Ingredients

• 1/2 cup (100 g) granulated sugar (for the caramel)
• 2 tbsp (30 ml) water
• 1 can, 13.5 oz (400 ml) full-fat coconut milk
• 1 cup (240 ml) whole milk
• 1/2 cup (150 g) sweetened condensed milk
• 1/4 cup (32 g) cornstarch
• 3 large egg yolks
• 1 tsp (5 ml) vanilla extract
• 2 tbsp (10 g) unsweetened shredded coconut, toasted

Method

1. Put the sugar and water in a small saucepan over medium heat. Let it bubble without stirring, just swirling the pan, for 5 to 7 minutes until it turns a deep amber color. Immediately pour it into a 8-inch (20 cm) round dish or loaf pan and tilt to coat the bottom. Be careful, caramel is extremely hot.
2. In a medium saucepan, whisk together the coconut milk, whole milk, condensed milk, cornstarch and egg yolks until completely smooth, with no lumps of cornstarch left.
3. Set the pan over medium-low heat and cook, whisking constantly and scraping the bottom, for 6 to 8 minutes. The mixture will first look thin, then suddenly thicken into a smooth custard that coats the back of a spoon thickly and starts to bubble slowly.
4. Let it bubble gently for 1 more minute while whisking, so the cornstarch fully cooks, then take it off the heat and stir in the vanilla.
5. Pour the hot custard over the hardened caramel and smooth the top. Press a piece of plastic wrap onto the surface to prevent a skin.
6. Let it cool for 15 minutes on the counter, then refrigerate for at least 2 hours, until completely firm and cold.
7. To serve, run a thin knife around the edge, place a plate with a rim on top and flip in one quick move. Sprinkle with the toasted coconut and slice.

Tips and variations

• Toast the coconut in a dry skillet over medium heat for 2 to 3 minutes, stirring, until golden; it burns quickly.
• For individual flans, divide the caramel and custard between 6 ramekins; they set in about 1 1/2 hours.
• Light coconut milk works but the flan will be softer, so add 1 extra tablespoon of cornstarch.
• The flan keeps 3 days covered in the fridge; the caramel turns even more saucy over time.

Silky, tropical and so easy. This one always gets a little gasp when I flip it onto the plate. Enjoy!