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Flan de Coco (Coconut Flan)
DifficultyBeginner
This luscious Caribbean dessert is a twist on classic flan, made with sweetened condensed milk, creamy coconut milk, and shredded coconut. It’s smooth, custardy, and topped with a golden caramel glaze — perfect chilled on a warm day or as an indulgent finish to a festive meal.
Yields8 ServingsPrep Time20 minsCook Time1 hrTotal Time1 hr 20 mins
For the Flan
1cansweetened condensed milk
1cancoconut milk
½cupwhole milk
4large eggs
2tspvanilla extract
½cupsweetened shredded coconut
Pinch of salt
For the Caramel
¾cupgranulated sugar
2tbspwater
Make the Caramel
1
In a small saucepan, combine sugar and water over medium heat.
Cook, swirling occasionally (do not stir), until the sugar turns a deep amber color.
Quickly pour the caramel into the bottom of a 9-inch round cake pan or individual ramekins. Swirl to coat the bottom evenly. Set aside to harden.
Make the Flan Custard
2
Preheat oven to 350°F (175°C).
In a large mixing bowl, whisk together:
Sweetened condensed milk
Coconut milk
Whole milk
Eggs
Vanilla
Salt
Stir in the shredded coconut (or pulse it for a smoother flan texture).
Strain the mixture through a fine mesh sieve (optional, for extra silky custard).
Bake the Flan
3
Pour the custard over the hardened caramel.
Place the pan(s) into a larger baking dish and create a bain-marie (water bath) by pouring hot water around the flan mold until it comes halfway up the sides.
Carefully transfer to the oven and bake for:
50–60 minutes for a large flan
35–40 minutes for individual ramekins
The center should be just set and still slightly jiggly.
Cool and Unmold
4
Remove flan from the water bath and let cool to room temperature.
Cover and refrigerate for at least 4 hours, ideally overnight.
To unmold, run a thin knife around the edge, then invert onto a serving plate — the caramel will flow beautifully over the flan.
To Serve
5
Top with toasted coconut flakes, fresh fruit, or a sprinkle of lime zest
Serve cold with a cup of coffee or espresso
Variations
6
Add a touch of rum, lime zest, or cinnamon to the custard for extra flair
For a denser texture, reduce the number of eggs to 3
Use evaporated milk instead of whole milk for a slightly richer flan
Pairing Suggestions
7
Drink: Dark rum, espresso, or coconut-infused liqueur
Meal Pairing: Complements Cuban or Latin American entrées like ropa vieja or arroz con pollo
In a small saucepan, combine sugar and water over medium heat.
Cook, swirling occasionally (do not stir), until the sugar turns a deep amber color.
Quickly pour the caramel into the bottom of a 9-inch round cake pan or individual ramekins. Swirl to coat the bottom evenly. Set aside to harden.
Make the Flan Custard
2
Preheat oven to 350°F (175°C).
In a large mixing bowl, whisk together:
Sweetened condensed milk
Coconut milk
Whole milk
Eggs
Vanilla
Salt
Stir in the shredded coconut (or pulse it for a smoother flan texture).
Strain the mixture through a fine mesh sieve (optional, for extra silky custard).
Bake the Flan
3
Pour the custard over the hardened caramel.
Place the pan(s) into a larger baking dish and create a bain-marie (water bath) by pouring hot water around the flan mold until it comes halfway up the sides.
Carefully transfer to the oven and bake for:
50–60 minutes for a large flan
35–40 minutes for individual ramekins
The center should be just set and still slightly jiggly.
Cool and Unmold
4
Remove flan from the water bath and let cool to room temperature.
Cover and refrigerate for at least 4 hours, ideally overnight.
To unmold, run a thin knife around the edge, then invert onto a serving plate — the caramel will flow beautifully over the flan.
To Serve
5
Top with toasted coconut flakes, fresh fruit, or a sprinkle of lime zest
Serve cold with a cup of coffee or espresso
Variations
6
Add a touch of rum, lime zest, or cinnamon to the custard for extra flair
For a denser texture, reduce the number of eggs to 3
Use evaporated milk instead of whole milk for a slightly richer flan
Pairing Suggestions
7
Drink: Dark rum, espresso, or coconut-infused liqueur
Meal Pairing: Complements Cuban or Latin American entrées like ropa vieja or arroz con pollo
