• Creamy texture with rich coconut flavor • Beautiful caramel topping that forms naturally • Perfect make-ahead dessert • Great for special occasions and gatherings • Simple ingredients with impressive results
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
• 1 cup granulated sugar (for caramel) • 4 large eggs • 1 can (14 ounces) sweetened condensed milk • 1 can (13.5 ounces) coconut milk • 1/2 cup whole milk • 1/2 cup shredded sweetened coconut • 1 teaspoon vanilla extract • Pinch of salt
Directions
Preheat the oven to 350°F (175°C).
In a small saucepan over medium heat, melt the sugar for the caramel, stirring occasionally until it turns a deep amber color. Quickly pour the caramel into a round baking dish, tilting to coat the bottom evenly. Set aside to harden.
In a large bowl, whisk the eggs until lightly beaten.
Add the sweetened condensed milk, coconut milk, whole milk, shredded coconut, vanilla extract, and salt. Whisk until smooth and well combined.
Pour the custard mixture gently over the hardened caramel in the baking dish.
Place the dish inside a larger baking pan and fill the outer pan with hot water halfway up the sides to create a water bath.
Bake for 50–60 minutes, or until the center is just set and slightly jiggly.
Remove from the water bath and allow to cool completely. Refrigerate for at least 4 hours or overnight.
To serve, run a knife around the edge of the flan, place a serving plate on top, and invert carefully so the caramel flows over the top.
Servings and timing
Servings: 8 servings
Preparation time: 20 minutes Cooking time: 50–60 minutes Chilling time: 4 hours Total time: Approximately 5 hours 20 minutes
Variations
• Use toasted coconut instead of sweetened shredded coconut for deeper flavor. • Add a splash of dark rum for a Caribbean touch. • Blend the custard mixture for an extra-smooth texture. • Substitute evaporated milk for whole milk for a richer custard. • Add lime zest for a bright citrus note.
Storage/Reheating
Store Coconut Flan covered in the refrigerator for up to 4 days.
Flan is best served chilled and does not require reheating. Keep it covered to prevent it from absorbing refrigerator odors.
Freezing is not recommended, as the texture may change after thawing.
FAQs
Why use a water bath?
The water bath helps the custard cook gently and evenly, preventing cracks.
How do I know when the flan is done?
The center should be set but slightly jiggly when gently shaken.
Can I make this ahead of time?
Yes, it’s ideal for making a day in advance.
Why did my caramel harden?
Caramel naturally hardens as it cools but will liquefy again when baked with the custard.
Can I skip the shredded coconut?
Yes, but it adds texture and enhances the coconut flavor.
How do I prevent bubbles in the custard?
Whisk gently and avoid overmixing to keep the texture smooth.
Can I use light coconut milk?
Yes, though the custard may be slightly less rich.
What if my caramel burns?
If it turns too dark and smells bitter, it’s best to start over.
How long should it chill before serving?
At least 4 hours, but overnight is best for clean slices.
Is Coconut Flan gluten-free?
Yes, this dessert is naturally gluten-free.
Conclusion
Coconut Flan (Flan de Coco) is a creamy, tropical dessert that combines silky custard with luscious caramel and rich coconut flavor. Elegant yet simple to prepare, it’s the perfect make-ahead treat for gatherings or special occasions. With its smooth texture and sweet caramel finish, this flan is sure to become a favorite in your dessert collection.
Coconut Flan (Flan de Coco) is a silky, tropical twist on traditional caramel custard, combining creamy coconut milk, sweetened condensed milk, and a glossy amber caramel topping. This baked custard dessert is smooth, rich, and naturally gluten-free—perfect for holidays, celebrations, or any time you want an elegant make-ahead treat with irresistible coconut flavor.
Author:Catherine
Prep Time:20 minutes
Cook Time:50–60 minutes
Total Time:5 hours 20 minutes
Yield:8 servings
Category:Dessert
Method:Baking
Cuisine:Latin American / Caribbean
Diet:Gluten Free
Ingredients
1 cup granulated sugar (for caramel)
4 large eggs
1 can (14 ounces) sweetened condensed milk
1 can (13.5 ounces) coconut milk
1/2 cup whole milk
1/2 cup shredded sweetened coconut
1 teaspoon vanilla extract
Pinch of salt
Instructions
Preheat oven to 350°F (175°C).
In a small saucepan over medium heat, melt sugar, stirring occasionally, until it turns deep amber. Quickly pour into a round baking dish, tilting to coat the bottom evenly. Let harden.
In a large bowl, whisk eggs until lightly beaten.
Add sweetened condensed milk, coconut milk, whole milk, shredded coconut, vanilla, and salt. Whisk gently until smooth.
Pour custard mixture over the hardened caramel.
Place the dish inside a larger pan and fill the outer pan with hot water halfway up the sides (water bath).
Bake 50–60 minutes, until center is set but slightly jiggly.
Remove from water bath and cool completely. Refrigerate at least 4 hours or overnight.
To serve, run a knife around the edges, invert onto a plate, and allow caramel to flow over the top
Notes
A water bath ensures even, gentle cooking and prevents cracks.Whisk gently to avoid air bubbles in the custard.Caramel will harden as it cools but liquefies again after baking.For ultra-smooth texture, blend the custard mixture before pouring.Chill thoroughly for the cleanest slices.
