🍮 Coconut Flan Magic ✨

Sweet, creamy, and a little nostalgic… this recipe never fails!

Bonus: It’s super easy and so worth the chill time.

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🛒 Ingredients

• Cajeta (easy) or 🍯 Homemade (authentic!)

•1 cup cajeta or caramel sauce (room temp)

• 3 (14 oz) cans sweetened condensed milk

• 1 (14 oz) can unsweetened coconut milk

• 1 (12 oz) can evaporated milk

• 6 large eggs (room temp)

• 1 tbsp vanilla extract

• ½ tsp salt

• ½ cup toasted sweetened coconut

• Cooking spray

✨ Cajeta can be found at Hispanic grocery stores!

🍯 Homemade Caramel Option:

• 1 cup sugar

• ¾ cup water

→ Boil together (no stirring) for 7–10 min until golden brown.

→ Gently swirl the pan as it darkens.

→ Pour into your Bundt pan to coat the bottom and sides. Let it set before adding the flan mixture.

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🧁 How to Make It:

1. Preheat oven to 350°F. Spray a 10-cup Bundt/tube pan with cooking spray.

2. Add your caramel (cajeta or homemade) to the pan and swirl to coat.

3. Mix milks, eggs, vanilla, and salt using an electric mixer.

4. Pour into pan. Place pan inside a large roasting pan.

5. Fill outer pan with hot water halfway up the sides. Cover flan pan with foil.

6. Bake for ~1 hour 40 min (until center jiggles slightly).

7. Cool 30 min, then refrigerate at least 3 hours or overnight.

8. Unmold, top with toasted coconut, and enjoy!

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🍓 Tip:

I love adding strawberries around the edge for a fresh touch and color pop! 🍓🥥

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