Ingredients Jump to Instructions ↓

  1. 1 1/2 cups sugar

  2. 2 cups coconut milk

  3. 6 eggs

  4. 1 tablespoon rum

  5. Zest of 2 limes

  6. 1/2 cup shredded coconut, toasted

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees F. Bring a full kettle to the boil for a water bath .

  2. Melt 1 cup sugar with a spoonful of water in a heavy-bottomed saucepan over medium-high heat until the sugar dissolves. Do not stir with a spoon. Swirl the pan slightly over the heat, until the sugar turns golden. Pour the sugar into an 8-inch metal cake pan, swirl to coat the bottom and sides. The sugar will harden in about 5 minutes.

  3. Meanwhile, whisk together the coconut milk , eggs, rum and remaining 1/2 cup sugar. Strain the custard over the hardened caramel . Scatter over the lime zest and toasted coconut, and swirl a bit with a spoon to blend evenly. Set the cake pan in a roasting pan and add enough boiling water to come halfway up the cake pan. Bake in the water bath until set, about 40 minutes. Cool. Refrigerate the flan at least 4 hours before serving. When ready, dip the bottom of the pan in warm water, place a large plate over the top of the pan, and invert. The flan should unmold easily with the caramel sauce.


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