Silky coconut caramel custard
Flan de Coco
Prep Time
15 min
Cook Time
55 min
Total Time
1 hr 10 min
Servings
8
1 flan (9-inch)
Difficulty
Medium
Cost
Budget
$
Flan de Coco
Silky coconut caramel custard
★4.6(25)
A luxuriously smooth coconut custard baked over a layer of golden caramel that becomes a luscious sauce when inverted. A tropical twist on the classic Latin American dessert.
15m
Prep Time
55m
Cook Time
70m
Total Time
8
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Flan de coco combines the silky elegance of traditional flan with the tropical richness of coconut. The coconut milk creates an incredibly creamy texture while the caramel adds bittersweet depth.
Mexican cuisine is one of the most vibrant and flavor-forward traditions in the world. This recipe captures that spirit with accessible ingredients and techniques.
Ingredients
- 1 can (14 oz) sweetened condensed milk
- 1 can (13.5 oz) coconut milk
- 4 large eggs
- 1 tsp vanilla extract
- ¾ cup sugar for caramel
- ½ cup shredded coconut, toasted (for garnish)
Instructions
- 1
Make caramel by melting sugar in a saucepan over medium heat, swirling (not stirring) until amber. Pour into a 9-inch round pan, tilting to coat the bottom.
- 2
Blend condensed milk, coconut milk, eggs, and vanilla until smooth.
- 3
Pour the custard over the set caramel.
- 4
Place the pan in a larger baking dish, fill with hot water halfway up the sides, and bake at 350°F for 50-55 minutes until set but slightly jiggly in the center.
- 5
Cool completely, then refrigerate for at least 4 hours. Run a knife around the edge and invert onto a plate. Garnish with toasted coconut.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Substitutions
Coconut milkEvaporated milk for classic flan
Traditional version without coconut flavor
Sweetened condensed milkSweetened condensed coconut milk
For a dairy-free version
Tips & Storage
Pro Tips
Do not stir the caramel while it melts or it will crystallize—just swirl the pan.
Refrigerate overnight for the best texture and easiest unmolding.
Measure baking ingredients by weight when possible. Baking is chemistry, and precision matters more than in any other type of cooking.
Bring butter, eggs, and dairy to room temperature before mixing. Cold ingredients do not emulsify properly and can produce tough, uneven results.
Storage
Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week. Most baked goods can be frozen for up to 3 months — wrap tightly in plastic wrap then foil.
Reheating
Flan is served cold. Let it come to room temperature for 15 minutes if desired.
Nutrition Facts
Per serving (110mg) · 8 servings
Calories320
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein7g
Carbohydrates14g
Fat42g
Fiber120mg
Sugar1g
Sodium38g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why did my caramel crystallize?
- Avoid stirring and use a clean, dry pan. A splash of lemon juice helps prevent crystallization.
- Can I make individual flans?
- Yes, divide among ramekins and reduce baking time to 35-40 minutes.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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