Sweet Mini Coconut Leche Flan Cups
A delightful and easy dessert, these mini coconut flan cups offer a delicious fusion of creamy coconut and caramel, perfect for satisfying your sweet cravings without the commitment of a large dessert.
Servings: 6 cups
Calories: 200kcal
Ingredients
For the Caramel
- 1 cup sugar Keep a close watch while caramelizing to avoid burning.
- 2-3 tablespoons water Just enough to help melt the sugar.
For the Flan Base
- 6 egg yolks egg yolks For best results, use only yolks.
- 1 can sweetened condensed milk (about 14 oz) Adds sweetness and creaminess.
- 1 can coconut milk (about 13-14 oz) Use full fat for a richer texture.
- 1 teaspoon vanilla extract Optional for added flavor.
- 1 pinch salt Balances the sweetness.
Instructions
Preparation
- Step 1: Make the caramel. Combine sugar and water in a small saucepan over medium heat. Do not stir; allow sugar to melt and turn golden.
- Step 2: Pour the caramel into small cups, swirling to coat the bottom.
- Step 3: In a mixing bowl, lightly whisk the egg yolks. Add the sweetened condensed milk, coconut milk, vanilla, and a pinch of salt. Mix gently until fully combined.
- Step 4: Strain the mixture through a fine mesh strainer into another bowl to achieve a smooth texture.
- Step 5: Pour the custard mixture into each caramel-lined cup, leaving some space at the top.
- Step 6: Prepare a water bath by placing the cups in a deep roasting pan and filling it with hot water halfway up the sides of the cups.
- Step 7: Bake at 325°F (160°C) for about 25-40 minutes, until the edges are set and the center is slightly jiggly.
- Step 8: Once baked, carefully remove the cups from the water bath and allow them to cool to room temperature before refrigerating for at least 4 hours.
- Step 9: To serve, run a thin knife around the edges and flip onto a plate, allowing caramel to flow over.
Notes
Chill for at least 4 hours and enjoy with a sprinkle of toasted coconut or mango on top. Mini sizes are forgiving, taste great even if they don’t come up perfectly.