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Ingredients
- 1/2 cup Iberia turbinado cane sugar
- 1 can Iberia sweetened condensed milk 14 ounce
- 1 can Iberia evaporated milk 12 ounce
- 1/2 cup Iberia Coconut Milk or full fat milk
- 6 eggs
- 1/2 cup Shredded coconut
- Optional:
- 2 tsp vanilla beans or 2 vanilla extract
- 1 tsp cinnamon
- Garnish:
- 9 fresh raspberries
- Shredded coconut
Ingredients
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Instructions
- Preheat the oven to 350°F (175°C). Place six 1-cup sized ramekins in a 9x13 baking dish. Fill up with water until the ramekins stand about ¼ in water. Set aside.
- Place 1 cup of the sugar in a small saucepan over medium-low heat. Cook gently until the sugar is completely dissolved and liquefied with a golden brown color. Stir constantly.
- Once the sugar is melted and golden brown, immediately spoon into ramekins equally.
- Spread the caramel evenly over the bottom of the dish, then set aside to cool for 15 minutes before proceeding.
- Once the caramel has hardened, pour the condensed milk, evaporated milk, coconut milk, eggs, pure cane turbinado sugar, and shredded coconut into a blender. For extra flavor add the vanilla beans or vanilla extract and cinnamon. Blend for 2-3 minutes until smooth.
- Pour into the baking dish over the caramel. Cover each ramekin with aluminum foil separately and seal tightly. Bake in the preheated oven for 60-65 minutes until set. When done, remove from the oven and water bath and let cool to room temperature. Refrigerate overnight.
- Before serving run a knife around the edges of the dish to separate the flan from the sides.
- Flip over the ramekins onto plates. Garnish each flan with shredded coconut and fresh raspberries.