Bánh Flan Cốt Dừa (Vietnamese Coconut Crème Caramel)
Vietnamese bánh flan cốt dừa is a silky coconut crème caramel, gently steamed or baked in a water bath under a thin amber caramel.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Cook the sugar and water without stirring until amber, then divide among ramekins.
- 2
Warm the coconut milk and condensed milk just until combined; do not boil.
- 3
Whisk the eggs and yolks gently, then temper with the warm milk mixture and add vanilla and salt.
- 4
Strain the custard into the caramel-lined ramekins and cover loosely.
- 5
Steam very gently or bake in a water bath at 150°C (300°F) until barely set with a slight wobble.
- 6
Chill at least 4 hours, loosen the edges, and invert to serve.
Cook notes
Tips
For a richer flavor, use full-fat coconut milk.
Make sure to let the flan cool completely before refrigerating for the best texture.
When pouring the hot caramel, work quickly as it hardens fast.
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Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Keep the flan covered in the refrigerator to prevent drying out.
- To freeze, wrap it tightly in plastic wrap, but texture may change upon thawing.
Substitutions
- Substitute sweetened condensed milk with evaporated milk and sugar if necessary.
- Use any milk alternative for coconut milk, keeping in mind it will change the flavor.
What to Serve With
- Fresh tropical fruits like mango or lychee
- Thai iced tea for a complementary drink
- Coconut rice to enhance the coconut flavor
Common Mistakes
- Not whisking the egg mixture thoroughly may lead to a lumpy texture.
- Overcooking the flan can result in a rubbery consistency.
- Letting the caramel sit too long before pouring will make it hard to manage.
Recipe FAQ
Can I use light coconut milk instead?
Yes, but the flan may be less creamy.
How long can I store the flan?
It can be stored in the refrigerator for up to 3 days.
What if I don’t have caramel molds?
You can use any oven-safe dish or individual ramekins.
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Cutting board
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