Desserts > Custards & Puddings > Baked Custards > Flan Recipe

Coconut Flan

A tropical twist on the classic flan! This Coconut Flan features a creamy, coconut-infused custard with a delicate caramel topping. It's a perfect dessert to transport you to a sunny paradise.

Prep Time
20 minutes
Cook Time
50-60 minutes
Servings
6-8
Ingredients
  • 1 cup Granulated Sugar
  • 1/4 cup Water
  • 1 can (13.5 oz) Coconut Milk (Full-Fat)
  • 1 cup Whole Milk
  • 4 Large Eggs
  • 2 Egg Yolks
  • 1/2 cup Sweetened Shredded Coconut
  • 1/2 teaspoon Vanilla Extract

Making the Caramel

Begin by making the caramel. In a heavy-bottomed saucepan, combine the granulated sugar and water. Cook over medium heat, stirring occasionally until the sugar dissolves. Once dissolved, stop stirring and let the mixture cook, swirling the pan occasionally, until it turns a deep amber color. Be careful not to burn it.

Preparing the Baking Dish

Immediately pour the caramel into the bottom of a 9-inch round cake pan or flan mold. Swirl the pan to evenly coat the bottom. Set aside.

Creating the Custard

In a saucepan, combine the coconut milk and whole milk. Heat over medium heat until just simmering. Do not boil. Remove from heat.

In a large bowl, whisk together the eggs, egg yolks, sweetened shredded coconut, and vanilla extract until well combined. Gradually whisk the warm milk mixture into the egg mixture, whisking constantly to prevent the eggs from curdling. Strain the custard mixture through a fine-mesh sieve to remove any large coconut pieces or lumps.

Baking the Flan

Pour the custard mixture over the caramel in the prepared pan. Cover the pan tightly with aluminum foil. Place the pan inside a larger baking dish. Pour hot water into the larger baking dish to come halfway up the sides of the flan pan (creating a water bath).

Bake in a preheated oven at 325°F (160°C) for 50-60 minutes, or until the flan is set around the edges but still slightly jiggly in the center. Remove the flan from the water bath and let it cool completely at room temperature.

Chilling and Serving

Once cooled, refrigerate the flan for at least 4 hours, or preferably overnight. To unmold, run a thin knife around the edge of the flan. Invert a serving plate over the pan and carefully flip the flan onto the plate. The caramel will drizzle down the sides. Serve chilled, garnished with extra shredded coconut if desired.

Nutrition Facts (Estimated per 100g)

Calories: Approximately 220 kcal, Protein: 4g, Fat: 14g, Carbohydrates: 22g. Note: These values are approximate and can vary depending on specific ingredients and serving size.

Other Important Considerations for Nutrition

Coconut flan is higher in fat than traditional flan due to the coconut milk. Consider portion sizes. Individuals with coconut allergies should avoid this recipe. The added sugar from shredded coconut increases the carbohydrate content. This recipe contains eggs and should be avoided by those with egg allergies.

← Classic Vanilla Pot de Crème Creamy Stovetop Rice Pudding →

FAQ

  • Can I use unsweetened shredded coconut?

    Yes, but you may want to add a tablespoon or two of sugar to the custard mixture to compensate for the lack of sweetness.
  • Can I use low-fat coconut milk?

    Using low-fat coconut milk will result in a less creamy flan. Full-fat coconut milk is recommended for the best texture and flavor.
  • Why is my flan watery?

    The flan may not have been cooked long enough or the oven temperature was too low. Make sure the flan is set around the edges before removing it from the oven.