No-bake coconut flan

Creamy No-Bake Coconut Flan Recipe

Hello! Let's prepare together a dessert that will save you on those hot days or when you simply don't want to turn on the oven. This coconut flan is incredibly creamy, it has that tropical flavor we love, and best of all, it's made in just a few minutes. It's a foolproof option to impress without complicating your life.

Preparation time

Before starting, let's organize our times so you can enjoy the process without rushing.

• Preparation: 20 minutes
• Cooking: 0 minutes (only microwave or very brief stovetop time for the gelatin)
• Refrigeration: 4 hours (minimum)
• Total: 4 hours and 20 minutes
• Servings: 8 people
• Difficulty: Easy

Ingredients

To achieve that texture of dessert restaurant-quality at home, we need to respect the quantities. Here's the list of what we're going to use:

• 1 can of condensed milk (approximately 395 g)
• 1 can of coconut milk (approximately 400 ml)
• 200 cc of heavy cream (whipping cream)
• 1 sachet of gelatin unflavored (approx. 7 to 10 g, depending on the brand)
• 5 tablespoons of water (to hydrate the gelatin)
• Vanilla essence (Optional, a dash)
• Shredded coconut (amount needed for decorating)

For the mold (Optional)

• Liquid caramel (store-bought or homemade, only if you like it with caramel)

If you're missing an ingredient in your pantry, don't worry. If you don't have heavy cream, in some variants with textures similar to coconut creams or custards, it could be substituted with whole milk, although we will lose a bit of creaminess. The coconut milk is fundamental for the flavor, but if it's very difficult to find, you could use regular milk infused with a lot of coconut, although the result will be milder.

Utensils we will use

We don't need sophisticated equipment. The basics you have in your kitchen will suffice:

• Blender (or a large bowl and a hand whisk if you prefer to do it manually)
• Small container (cup or bowl) for the gelatin
• Measuring spoons or a common tablespoon
• Flan mold (can be metal, silicone, or glass)
• Rubber spatula (scraper) to use all the mixture

Preparation

Follow these steps calmly. The key to this easy recipe lies in the correct hydration of the gelatin to avoid lumps.

1. Gelatin hydration

   In the small container, place the water at room temperature. Sprinkle the gelatin unflavored over the water like rain. It's important to do it this way and not the other way around so that it hydrates evenly. Let it rest for about 5 to 10 minutes until you see that it has absorbed the liquid and looks like a sponge.

2. Gelatin dissolution

   Once hydrated, microwave the gelatin for 15 or 20 seconds. If you don't use a microwave, do it in a gentle bain-marie. The goal is for it to become liquid and transparent, but be careful: it should never boil, because if it boils, it loses its gelling power and the flan will not set.

3. Dairy and coconut mix

   In the blender cup, pour the condensed milk, the coconut milk and the heavy cream. If you decide to use it, add the vanilla extract now. Blend at medium speed for about 30 seconds or until you see a homogeneous and slightly frothy mixture. If you like very sweet desserts like the tres leches cake, you will love the liquid texture that forms here.

4. Final integration

   With the blender running at low speed (or whisking vigorously by hand), incorporate the liquid gelatin we prepared earlier. Make sure it integrates perfectly into the entire mixture so that the setting is uniform throughout the dessert.

5. Mold preparation and filling

   If you are going to use caramel, cover the bottom of the mold with it. If you prefer without caramel, you can very lightly moisten the mold with water or wipe it with a napkin with a drop of neutral oil (this helps with unmolding). Pour the coconut mixture into the mold carefully.

6. Refrigeration

   Cover the mold with plastic wrap or a lid to prevent it from absorbing refrigerator odors. Take it to refrigerate. Patience is your best ingredient here: it needs at least 4 hours, although if you leave it overnight, the texture and flavor will settle much better.

To finish and serve

Once the chilling time has passed, remove the mold from the fridge. To unmold, you can gently press the edges with your fingertips to separate the flan from the mold. Place a plate on top and flip it over with a firm movement. Sprinkle plenty of shredded coconut over the surface to decorate and add texture. Serve it very cold. If you want to elevate the experience, accompany it with some slices of fresh mango or pineapple; the acidity of the fruit balances the sweet of the condensed milk wonderfully.

Nutritional Information

Here is an estimate of the values per serving so you have a clear reference of what you are consuming.

• Calories: 320 kcal
• Proteins: 6 g
• Fats: 18 g
• Carbohydrates: 35 g
• Fiber: 1 g

Note: Values are approximate and may vary depending on the brands of dairy products and coconut milk you use at home.

5 keys to make it perfect

Sometimes we follow the recipe to the letter and something goes wrong. With these tips, you ensure resounding success.

1. The temperature of the ingredients: Try to have the coconut milk and cream at room temperature when mixing with the warm gelatin. If the dairy products are too cold, the gelatin can solidify into threads before integrating well, creating unpleasant lumps.
2. Do not overbeat: If you use a blender, don't leave it for minutes and minutes. We just want to integrate. If you generate too much foam, the flan will have many air bubbles on the surface and the texture will be less silky.
3. The gelatin point: Remember, «scaring» the gelatin (letting it boil) is fatal. We just want to dissolve it. If you overheat it, wait for the temperature to drop before adding it to the mixture.
4. Quality of coconut milk: Use canned coconut milk, not the coconut plant-based drink that comes in a carton for drinking (brick type). The canned one has more fat and body, which makes the flan creamy and stable.
5. Resting time: Although it may seem ready after 4 hours, the gelatin continues to act. An 8-hour rest or overnight improves the consistency remarkably.

When is it ideal to enjoy it?

This flan is a wonderful wildcard. Due to its freshness and the fact that it doesn't require an oven, it's the king of summers and outdoor family gatherings, where we look to finish the meal with something light on the palate but satisfying. As a dessert that must be prepared in advance, it's perfect for celebratory dinners or festivities like Christmas or New Year's, as it frees up the kitchen and oven for main courses. You can see more ideas for these dates in our section on celebrations and festive menus.

Additionally, as it contains no egg, it is a safe option for people with an allergy to this ingredient, allowing everyone at the table to enjoy it equally. Its white and pure aesthetic makes it very elegant for a sweet table at a baptism or first communion.

Comparison table

Sometimes we confuse similar desserts. Here I show you how our protagonist differs from other classics you might also like.

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I'd love to know if you dared to prepare this no-bake coconut flan. Did you add any special touch? Perhaps a little dulce de leche or red berries? Leave your comment and share your own tricks! And if you're eager to explore more delicious recipes, take a look at our main page for inspiration.

Culinary glossary

So you don't have any doubts while cooking, here I explain some terms we used today:

• Hydrate: In the case of gelatin, it means letting it absorb cold water until it swells and softens before applying heat.
• Set: It is the process by which a liquid mixture turns into a solid or semi-solid state thanks to the action of gelatin and cold.
• Water bath: Technique of heating a substance (like gelatin or chocolate) by placing its container inside another with hot water, so that the heat is gentle and indirect.
• Unmold: The action of removing the dessert from the mold while preserving its shape. It requires delicacy and, sometimes, breaking the air vacuum at the edges.
• Emulsify: Mixing two liquids that normally don't combine well (like fat and water) until a homogeneous and creamy mixture is achieved, as we do with milks in a blender.