coconut flan

Coconut Flan Perfection: A Flavorful Fantasy

9324873040 16bf03b3ea Coconut Flan
Photo by nalundgaard

Making coconut flan for your significant other is a sign of commitment. Just be careful what you wish for: you may be making this recipe more than you bargained for.



  • 1 t instant espresso powder
  • 1 T very hot water
  • 1/2 C sugar, divided
  • 1/3 C coconut milk
  • 1/3 C whole milk
  • 1 large egg
  • 1 large egg yolk
  • 1/8 t salt
  • 3 T sweetened coconut, shredded



Preheat oven to 325 F.

Spray 2 (6 oz) oven proof custard cups with non-stick cooking spray.

Place the cups on a cloth towel in the bottom of a roasting pan.

In a small sauce pan, add espresso powder and hot water. Stir until powder is completely dissolved.

Stir in 1/4 C of sugar and place pan over high heat.

Bring to a boil. Do not stir. Cook 4 minutes or until mixture becomes thick and turns brown.

Divide the mixture between the two custard cups. Let stand 10 minutes or until hardened.

Stir coconut milk and pour into another saucepan. Add milk.

Bring the milk mixture to a simmer over medium heat. Stir often.

Remove from the heat.

In a separate bowl, whisk together the egg, egg yolk and salt.

Add remaining sugar and whisk until completely combined.

Add milk mixture in a steady stream and whisk as you pour.

Fold the shredded coconut into the mixture.

Divide between the custard cups.

Bring a kettle of water to a rapid boil.

Pour enough of the boiling water into the baking dish to come halfway up the sides of the custard cups. (Yes, the towel stays in!)

Bake 55 minutes or until set.

Run a butter knife around the edges of the coconut flan to loosen.

Place cups on a wire rack to cool to room temperature.

Cover the custard cups and chill the flan for at least 4 hours.

To unmold, invert small plates over the custard cups and invert the flan onto the plates.

Tropical Delight Coconut Flan

Recipe by Donnie Caves
0.0 from 0 votes
Course: DessertCuisine: Latin AmericanDifficulty: Moderate


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Cooking time




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Indulge in the creamy, tropical flavors of this Coconut Flan, a delightful Latin American dessert that combines the rich taste of coconut with a smooth, caramel-topped custard. Perfect for any occasion, this flan is both gluten-free and can be made dairy-free.

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  • For Caramel:
  • 1 cup granulated sugar

  • For Flan:
  • 1 can (14 oz) sweetened condensed milk

  • 1 can (13.5 oz) coconut milk

  • 5 large eggs

  • 1/2 cup granulated sugar

  • 1 tsp vanilla extract

  • 1/4 tsp salt


  • Prepare the Caramel:
  • In a medium saucepan over medium heat, melt the sugar until it turns golden brown. Stir occasionally to prevent burning.
  • Quickly pour the caramel into a 9-inch round cake pan, tilting to coat the bottom evenly. Set aside to harden.
  • Prepare the Flan Mixture:
  • In a large mixing bowl, whisk together the sweetened condensed milk, coconut milk, eggs, sugar, vanilla extract, and salt until well combined. For a smoother texture, you can blend the mixture in a blender.
  • Combine and Bake:
  • Pour the flan mixture over the hardened caramel in the cake pan.
  • Cover the cake pan with aluminum foil.
  • Place the covered pan in a large baking dish and fill the dish with hot water halfway up the sides of the cake pan (water bath).
  • Bake in a preheated oven at 350°F (175°C) for about 1 hour or until the flan is set (a knife inserted in the center should come out clean).
  • Cool and Serve:
  • Remove the flan from the water bath and let it cool to room temperature.
  • Refrigerate for at least 4 hours or overnight.
  • To serve, run a knife around the edges of the flan to loosen it. Invert onto a serving plate so the caramel is on top.

Recipe Video


  • For a dairy-free version, replace sweetened condensed milk with a dairy-free condensed milk alternative.
  • Ensure the caramel is spread evenly in the pan for a uniform top layer.
  • Use caution when handling hot caramel and the water bath.
  • The flan can be made a day ahead and kept refrigerated until ready to serve.

Nutrition Facts

  • Calories: 220kcal
  • Carbohydrates: 25g
  • Protein: 5g
  • Fat: 12g
  • Fiber: 1g
  • Sugar: 22g

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