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.
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.
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).
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.
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.
Top with toasted coconut flakes, fresh fruit, or a sprinkle of lime zest
Serve cold with a cup of coffee or espresso
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
Drink: Dark rum, espresso, or coconut-infused liqueur
Meal Pairing: Complements Cuban or Latin American entrées like ropa vieja or arroz con pollo
8 servings