Decadent Chocolate Coconut Flan
A delicious , semi-sweet chocolate flan with a subtle hint of coconut, a rich chocolate-peanut butter topping and garnished with shredded coconut and/or sliced almonds.
Ingredients
The Milk Mixture
- 4 ounces whipping cream or sub whole milk
- 1 354 ml can of evaporated milk
- 1 300 ml can of sweetened & condensed milk
- 1 400 ml can of coconut cream or sub coconut milk
The Rest of the Mixture
- ¾ cup granulated white sugar
- 1 cup unsweetened cocoa powder or cocoa powder for baking
- ½ tsp coconut extract
- ½ tsp vanilla extract
- ½ tbsp corn starch
- 4 large eggs room temperature
- ⅛ tsp sea salt
The Flan Topping (optional)
- ¾ cup semi sweet dark chocolate chips
- 2 tbsp peanut butter
- 1 tbsp unsalted butter
- ¼ tsp vanilla extract
Garnish
- ⅔ - 1 cup shredded coconut or sliced almonds or both plain or toasted
Instructions
- Preheat the oven to 350. Gather all the ingredients.
- Grease a bundt pan with butter and sprinkle white sugar all over it. Make sure to coat the pan well with butter and sugar. Set the pan aside.
- Mix all the milk mixture ingredients together. Measure out the rest of the flan mixture ingredients and the ingredients for the topping (if using).
- Add all the ingredients (except the topping ingredients) into a blender and mix until smooth. If you don't have a blender, use a regular mixer or a stand mixer
- Pour the mixture into the bundt or round pan.
- Prepare the Bain-Marie and bake the flan for 45-55 minutes. Insert a toothpick into the side of the flan and if it comes out clean, it's ready. The flan will still jiggle in the middle.
- Remove from the flan from oven but leave the pan in the Bain still. Gently run a butter knife around the edge of the flan to loosen it. Let the flan sit in the Bain for 30 minutes. .
- After 30 minutes, take the flan out of the Bain and place it on a rack to cool. Then run the butter knife around the edge of the flan again. Let the flan cool on the rack for 1 hour.
- Place a large plate on top of the flan pan and invert the flan onto the plate. Let the flan sit on the counter for another 2 hours.
- Cover the flan with plastic wrap, place in the fridge for 2-4 hours or overnight to chill and set. The longer it chills, the better it will set.
- Take the flan out of the fridge and place on the counter. Then place all the ingredients for the topping in a double boiler whisking continuously until the mixture is smooth and melted. You can melt the peanut butter on its own and drizzle onto the flan separately or skip it altogether.
- Top the flan with the melted chocolate topping and add your choice of garnish. If not serving immediately, put the flan back in the fridge.
- Serve with or without a side of whipped cream.
Video
