- 1 can (13.5 oz) coconut milk
- 2 cups heavy whipping cream
- 6 eggs
- ¾ cup superfine organic cane sugar
- 1½ teaspoon alcohol free vanilla extract or 1 vanilla bean, split in half lengthwise
- pinch of salt
Preheat oven to 350°.
In a saucepan over medium heat, warm the coconut milk and heavy cream. Do not boil. Remove from pan once the mixture is warm.
In a medium bowl, whisk together the eggs, sugar, vanilla, and salt. Add the warmed coconut milk/cream mixture into the egg mixture.
Pour this combination into six oven-proof bowls or one very large oven-proof soufflé bowl.
Place bowls onto a metal sheet pan and add water to the bottom of the pan, just to cover about ⅓ of the bowls with water from the bottom.
Loosely cover the bowl(s) with aluminum foil and bake for 60 minutes, or until the center of the flan is firm. Insert a flat knife into the center for doneness—if it comes out clean, the flan is done.
Cool to room temperature and serve. Also delicious when chilled.