Flan de Coco (Coconut Flan)

Updated Sept. 23, 2025

Recipe Metadata

• Total Time: 1 hour 30 minutes (active preparation, cooking, cooling) + 6+ hours chilling (preferably overnight)

• Prep Time: 5 minutes (plus active caramel and custard preparation)

• Cook Time: 1 hour 25 minutes (baking + cooling)

• Servings: 6–8 (8-inch pan); 4–6 (ramekins, individual servings)

Ingredients

• ¾ cup (150g) granulated sugar

• 4 large eggs

• 2 large egg yolks

• 1 (11-oz/312g) can sweetened condensed coconut milk

• 1 (13-oz/368g) can coconut milk (full-fat, unsweetened)

• Pinch of fine sea salt

• Toasted shredded coconut (for garnish)

Preparation

Step 1: Prep the Oven & Pan

Preheat oven to 350°F (175°C). Select an 8-inch round cake pan, deep pie pan, low-sided soufflé dish, or traditional flan mold (ensure oven-safe). Place the pan near the stovetop for quick caramel pouring.

Step 2: Make the Caramel

In a low-sided, heavy-bottomed saucepan, add sugar. Heat over medium heat until sugar melts into a clear liquid (2–3 minutes). Critical: Do not stir—sugar crystals will form if stirred. Instead, gently swirl the pan to distribute heat. Cook until sugar turns deep amber (or dark brown, as specified), 5–8 minutes. Test: Drop a small caramel piece into cold water; it should harden into a brittle, amber lump. Remove from heat immediately.

Step 3: Coat the Pan with Caramel

Quickly pour the hot caramel into the prepared pan, tilting to coat the bottom and inner sides evenly. Let cool until caramel hardens (15–20 minutes). The pan is now ready for the custard.

Step 4: Prepare the Custard Mixture

In a blender or mixing bowl, combine eggs, egg yolks, sweetened condensed coconut milk, coconut milk, and salt. Blend on low speed for 30 seconds (or whisk by hand for 1–2 minutes) until completely smooth. Optional: Strain through a fine-mesh sieve to remove any egg membranes or coconut clumps for a silkier texture.

Step 5: Assemble the Water Bath

Pour the custard mixture into the caramel-coated pan. Cover loosely with foil (tented to avoid condensation). Place the pan in a large roasting pan. Add boiling water to the roasting pan until it reaches halfway up the flan pan (create a 2–3 inch water bath).

Step 6: Bake & Chill

Bake on the middle rack for 60–65 minutes. Test doneness: Remove foil and insert a paring knife into the center. The custard should be slightly jiggly but emerge clean. Remove from the water bath and cool to room temperature (30–45 minutes). Refrigerate for 4–6 hours (preferably overnight) to set completely.

Step 7: Serve

Run a thin knife around the pan edge to loosen the flan. Invert a clean platter over the pan, holding firmly and flipping quickly. The caramel sauce will cascade over the flan. Garnish with toasted shredded coconut. Cut into wedges and serve with extra caramel sauce spooned over each portion.

Chef’s Tips & Variations

• Homemade Sweetened Condensed Coconut Milk: Combine 1 (13.5 oz/383g) can unsweetened coconut milk + ¼ cup sugar. Heat over medium heat, simmer rapidly for 45 minutes (stirring frequently), then cool completely. (Best made the day before.)

• Caramel Perfection: Use a candy thermometer to reach 360°F (182°C) for "dark amber" (NYT Cooking method).

• Ramekins: For individual servings, divide the custard into 6 ramekins (4oz each), reduce baking time to 45–50 minutes, and chill 2–3 hours.

• Dairy-Free Swap: Substitute 1 (14 oz/397g) can sweetened condensed milk + 1 (13 oz/368g) can unsweetened coconut milk (no dairy).

Reader Reviews

• “Dairy-free success! Used coconut milk from Asian markets and added 1 tsp vanilla + cinnamon for warmth.”

• “Too sweet? Reduce sugar by 2 tbsp or add ½ tsp lime zest for brightness.”

• “Substituted evaporated milk (unsweetened) + 2 tbsp sugar—still delicious! Gluten-free party win.”

• “Caramel hack: Use a silicone brush to coat the pan’s sides; it prevents sticking.”

Enjoy this creamy, dairy-free twist on classic flan—perfect for dessert or breakfast! 🥥