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White Chocolate Coconut Flan

 White Chocolate Coconut Flan
Traditional flan gets all dressed up for the holiday season when you add white and semisweet chocolate, plus a sprinkling of toasted coconut. It’s a special dessert everyone will love.
12 ServingsPrep: 35 min. Bake: 45 min. + chilling

Ingredients

  • 1 cup sugar
  • 2 tablespoons water
  • FLAN:
  • 1 can (13.66 ounces) coconut milk
  • 1 cup half-and-half cream
  • 1 cinnamon stick (3 inches)
  • 1-1/2 cups white baking chips
  • 4 ounces cream cheese, softened
  • 1/2 cup sugar
  • 3 eggs
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • GARNISHES:
  • Semisweet chocolate and white baking chocolate, melted
  • Large flaked coconut, toasted

Directions

  • In a large heavy skillet, combine sugar and water; stir gently to
  • moisten all the sugar. Cook over medium-low heat until sugar is
  • dissolved, gently swirling pan occasionally. Cover and bring to a
  • boil over medium-high heat. Cook for 1 minute.
  • Uncover pan; continue to boil and gently swirl pan until syrup turns
  • a light amber color, about 3 minutes. Immediately remove from the
  • heat and quickly pour into an ungreased shallow 10-in. round baking

2 of 2

White Chocolate Coconut Flan (continued)

Directions (continued)

  • dish, tilting to coat bottom of pan. Place dish in a large baking
  • pan; let stand for 10 minutes.
  • Meanwhile, in a large saucepan, heat the coconut milk, cream and
  • cinnamon until bubbles form around sides of saucepan. Stir in baking
  • chips until melted. Remove from the heat.
  • In a large bowl, beat cream cheese and sugar until smooth. Add eggs
  • and egg yolks, one at a time, until blended. Stir 1 cup warm milk
  • mixture into egg mixture; return all to pan, stirring constantly.
  • Add extracts. Slowly pour into prepared dish. Add 3/4 in. of boiling
  • water to larger pan.
  • Bake, uncovered, at 325° for 45-55 minutes or until center is
  • just set (mixture will jiggle). Remove baking pan from water bath;
  • cool for 1 hour. Chill overnight.
  • To serve flan, carefully run a knife around edge of pan to loosen;
  • invert onto a rimmed serving dish. Garnish with melted chocolate;
  • sprinkle with coconut. Refrigerate leftovers. Yield: 12 servings.