Dairy-Free Coconut Flan

Using coconut milk keeps this flan dairy-free, while adding dark spiced rum gives it Caribbean flair and offsets the rich, smooth caramel.

• Preparation Time: 20 mins
• Cooking Time: 38 mins
• Total Time: 58 mins
• Calories: 371 Calories

Ingredients

• ½ teaspoon vanilla extract
• 1 pinch salt
• 8 eggs
• 1 cup boiling water, or as needed
• ¼ cup dark spiced rum
• 2 (15 ounce) cans coconut milk
• ¾ cup white sugar, divided, or more to taste

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Whisk coconut milk, eggs, 1/4 cup sugar, rum, vanilla, and salt together in a large bowl until thoroughly combined.

Step 3

Pour 1/2 cup sugar into a heavy skillet over medium-low heat. Cook, stirring constantly, until melted and golden in color, about 8 minutes. Pour into an 8-inch flan or cake pan and swirl to coat the bottom.

Step 4

Set pan in a larger baking dish. Pour in coconut milk mixture. Pour enough boiling water into the baking dish to make a water bath that comes halfway up the sides of the pan.

Step 5

Bake in the preheated oven until a knife inserted into the center of the flan comes out clean, 30 to 40 minutes. Remove from water bath.

Step 6

Refrigerate flan until cold, at least 12 hours. Unmold by gently pushing the sides of the flan away from the pan. Place a serving plate on top of the pan and flip over; tap bottom of the pan firmly to release flan.