Instant Pot Coconut Flan
Coconut Flan, coconut milk, condensed milk, vanilla extract
sweetened condensed milk
full fat milk
pinch of salt
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.
Recipe from Corrie Cooks -
Instant Pot Recipes