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–+ servings

Instant-Pot Coconut Flan (Flan de Coco Keto-Style)

Silky, spoon-soft custard perfumed with coconut and finished with a burnished sugar-free “caramel” sets in just 20 minutes of pressure-cooking instead of the traditional oven water-bath.
Print Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: Mexican
Servings: 6 servings
Calories: 210kcal

Ingredients

  • 1 2/3 cups full-fat canned coconut milk 400 ml; sub: heavy cream + 2 Tbsp unsweetened shredded coconut
  • 1/4 cup coconut cream from top of can; sub: mascarpone + 1 Tbsp melted butter
  • 4 large eggs sub: 3 eggs + 2 yolks for extra richness
  • 1/2 cup powdered erythritol/monk-fruit blend sub: allulose, same measure
  • 1 tsp vanilla extract sub: 1/2 tsp almond extract
  • 1 pinch sea salt (sub: pink salt)
  • Optional faux caramel: 3 Tbsp powdered allulose + dash blackstrap molasses sub: skip, or 1 Tbsp butter browned with sweetener

Instructions

  • Prep the caramel, optional but classic: In a small saucepan over medium heat, melt 3 Tbsp powdered allulose with 1 Tbsp water and the molasses drop. Cook 3-4 min until amber. Pour into a 7-inch flan mold; swirl to coat the bottom.
  • Blend the custard: Combine coconut milk, coconut cream, eggs, erythritol, vanilla, and salt. Blend 15 sec until smooth and a little frothy.
  • Fill mold & cover: Pour custard over the set caramel. Cover tightly with foil.
  • Pressure-cook: Pour 1 cup water into the Instant Pot. Place the trivet in, lower the mold onto it. Lock lid; set High Pressure 20 min. Allow 15 min natural release, then vent remaining steam.
  • Chill: Lift the mold out, uncover, and let cool 15 min. Refrigerate at least 4 hours, overnight best. To unmold, run a thin knife around the edge and invert.

Nutrition

Serving: 1serving | Calories: 210kcal | Protein: 5g | Fat: 19g
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