Instant Pot Coconut Flan

A luscious dessert that is not only beautiful, but great treat for any occasion.

Combo of coconut milk, evaporated milk, full-fat milk is dressed up greatly with eggs, sugar and coconut.

Instant Pot Coconut Flan

5 from 1 vote

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Course: Dessert

Cuisine: Vietnamese

Keyword: Coconut Flan, coconut milk, condensed milk, vanilla extract

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 6

Ingredients

• 1 (13½-ounce) can coconut milk
• 14 ounces sweetened condensed milk
• 12 ounce evaporated milk
• 1 cup full fat milk
• 3 eggs
• 1 cup sugar
• pinch of salt
• 1/4 tsp vanilla extract
• 2 cups water
• 1/2 cup desiccated coconut

Instructions

• For caramel syrup: in a pan, add the sugar over medium heat and cook for 5 minutes or until it changes into a golden amber color, stirring frequently.
• Remove from the heat and immediately, place the caramel syrup into a 6-inch aluminum cake tin evenly.
  
• In a blender, add the remaining ingredients except the water and coconut and pulse until well combined.
  
• Through a mesh strainer, strain the mixture into the cake tin over caramel syrup evenly.
  
• With a piece of the foil, cover the cake tin.
• In the bottom of Instant Pot, arrange the steamer trivet and pour the water.
  
• Arrange the cake tin on top of the trivet.
  
• Secure the lid and turn to “Seal” position.
• Cook on “Manual” with “High Pressure” for about15 minutes. 
  
• Press “Cancel” and allow a natural release.
  
• Carefully, remove the lid and transfer the cake tin onto a counter.
  
• Carefully, remove the foil and let it cool completely. 
• With 1 plastic wrap, cover the tin and refrigerate overnight.
  
• Carefully, place the flan onto a serving plate and sprinkle with coconut.
  
• Cut into desired sized pieces and serve.