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Dairy-Free Coconut Leche Flan Recipe

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3.9 from 56 reviews

  • Author: Ava
  • Total Time: 3 hours 5 minutes
  • Yield: 14 servings
  • Diet: Gluten Free

Description

This dairy-free leche flan is a creamy, caramel custard dessert made with evaporated and condensed coconut milk, perfect for those avoiding dairy. It features a rich homemade caramel sauce and is baked gently in a water bath to achieve a smooth, silky texture, offering a tropical twist on the classic Filipino treat.

Ingredients

Caramel

  • ¾ cup granulated sugar
  • ¾ cup water

Custard

  • 4 large eggs
  • 1 can evaporated coconut milk (12.2 fl oz / 360 ml)
  • 1 can condensed coconut milk (11.25 oz / 320 g)
  • ½ vanilla bean (about 2 inches long, seeds scraped)

Instructions

  1. Preheat Oven and Prepare Water Bath: Preheat your oven to 338°F (170°C). Bring a pot of water to a boil, then turn off the heat and keep it covered to maintain hot water for the baking water bath.
  2. Make the Caramel: In a small pan over medium heat, combine granulated sugar and water. Heat until the mixture turns golden brown and thickens, swirling the pan occasionally for even cooking. Carefully pour the hot caramel into an 8-inch round baking pan and tilt the pan to coat the bottom evenly. Place this round pan into a larger baking pan (about 9-inch square) and set aside.
  3. Prepare the Custard: While the caramel is cooking, combine the eggs, evaporated coconut milk, condensed coconut milk, and the scraped vanilla bean seeds in a bowl. Gently whisk the mixture until smooth but avoid creating foam. Let this custard mixture rest while the caramel cools.
  4. Assemble and Bake: Pour the custard mixture through a fine mesh sieve over the cooled caramel in the round baking pan. Cover the pan tightly with aluminum foil. Carefully pour the hot water into the bigger baking pan until it reaches halfway up the sides of the round pan to create a water bath. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
  5. Cool and Chill: Remove the flan from the oven and allow it to cool completely at room temperature. Then chill in the refrigerator for at least two hours to set fully. Before serving, run a knife around the edges to loosen the custard and invert it onto a serving plate to reveal the caramel topping.

Notes

  • Use a fine mesh sieve to ensure a smooth custard without any lumps.
  • Be careful when handling hot caramel; it can cause severe burns.
  • Do not whisk the custard too vigorously to avoid excess foam, which can cause bubbles in the flan.
  • For best results, allow the flan to chill well in the refrigerator before serving.
  • If you do not have vanilla bean, you can substitute 1 teaspoon of vanilla extract.
  • The water bath (bain-marie) method ensures even cooking and prevents the custard from cracking.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: Filipino

Find it online: https://quickandsweetrecipes.com/dairy-free-coconut-leche-flan-recipe/