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Kapeng Barako Flan


  • Top layer custard ;
  • 1 Tablespoon gelatine powder
  • 1 Can thin coconut milk
  • 3/4 Cup of sugar
  • 1 Cup palm sugar
  • 1 Teaspoon vanilla
  • 1 Pandan leaves
  • Pinch of salt
  • Bottom Layer coffee jelly ;
  • 2 Cups brewed coffee
  • 1 Cup palm sugar
  • 1 Teaspoon gulaman powder
  • 1 Teaspoon vanilla


  • Top custard layer :
  • Pour coconut milk in a mixing bowl.
  • Add sugar, gelatine powder and salt.
  • Stir constantly as the sugar dissolve.
  • Add pandan leaves and palm sugar, put in medium high heat.
  • Keep stirring until mixture turns into a full boil.
  • Turn the heat off, remove pandan leaves and add vanilla extract, stir.
  • Pour in a flan or jelly mold and let it chilled thoroughly.
  • Bottom coffee layer :
  • In a mixing bowl, pour brewed coffee, palm sugar and gelatine powder.
  • Stir constantly until mixture turns into a full boil
  • Turn the heat off, add vanilla extract and stir.
  • Pour on top of the custard layer and let it chilled thoroughly.


Cooking Tips :

  1. Lightly grease the inside of the flan or jelly mold.
  2. Before starting the coffee layer, wait until the custard layer have thoroughly chilled.
  3. Gelatine or agar-agar are measured in 2 cups of coffee or coconut milk.
  4. Always read the packaged of gulaman, jelly and agar agar for exactmeasurement.

Recipe Source here


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