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Serving size for this particular recipe is 12, feel free to cut ingredients in half as needed. Warning – you might have to blend half of the ingredients at a time if you do not have a GIANT blender!
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Combine coconut milk, heavy cream, eggs, honey and vanilla into a blender and blend until all ingredients are mixed.
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Preheat oven to 350 degrees.
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In a small saucepan put in 1 tbsp of water, a squeeze of lemon juice and 1/4 cup of honey over low to medium heat. Stir occasionally until mixture is golden brown, remove from heat immediately (note: don’t stir too much because honey will crystallize).
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Then take a glass baking dish (we used a 3 quart glass baking dish) and another glass baking dish that is slightly bigger. Pour the caramelized honey into the smaller baking dish and spread out with a spatula, be sure to cover the entire dish, and then place the honey basted baking dish into the larger baking dish.
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Pour into the larger baking dish about an inch high of hot water.
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Pour the blended flan mixture into the smaller baking dish over the caramelized honey and bake uncovered in the preheated oven for 50-60 minutes or until the middle has set into a custard like texture. Let the flan cool for at least 30 minutes in the refrigerator before serving.