- 1 t instant espresso powder
- 1 T very hot water
- 1/2 C sugar, divided
- 1/3 C coconut milk
- 1/3 C whole milk
- 1 large egg
- 1 large egg yolk
- 1/8 t salt
- 3 T sweetened coconut, shredded
Preheat oven to 325 F.
Spray 2 (6 oz) oven proof custard cups with non-stick cooking spray.
Place the cups on a cloth towel in the bottom of a roasting pan.
In a small sauce pan, add espresso powder and hot water. Stir until powder is completely dissolved.
Stir in 1/4 C of sugar and place pan over high heat.
Bring to a boil. Do not stir. Cook 4 minutes or until mixture becomes thick and turns brown.
Divide the mixture between the two custard cups. Let stand 10 minutes or until hardened.
Stir coconut milk and pour into another saucepan. Add milk.
Bring the milk mixture to a simmer over medium heat. Stir often.
Remove from the heat.
In a separate bowl, whisk together the egg, egg yolk and salt.
Add remaining sugar and whisk until completely combined.
Add milk mixture in a steady stream and whisk as you pour.
Fold the shredded coconut into the mixture.
Divide between the custard cups.
Bring a kettle of water to a rapid boil.
Pour enough of the boiling water into the baking dish to come halfway up the sides of the custard cups. (Yes, the towel stays in!)
Bake 55 minutes or until set.
Run a butter knife around the edges of the coconut flan to loosen.
Place cups on a wire rack to cool to room temperature.
Cover the custard cups and chill the flan for at least 4 hours.
To unmold, invert small plates over the custard cups and invert the flan onto the plates.