This coconut flan recipe (flan de coco) combines creamy coconut milk with sweetened condensed milk for a silky tropical dessert. The caramel sauce and toasted coconut flakes add the perfect topping to this baked custard dessert.
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Why my recipe
I fell in love with classic flan while growing up in border town of El Paso. This coconut flan (flan de coco) is another version that's inspired by the tropical flavors of Puerto Rico. I used three types of milk for the richest, most velvety result. If you're looking for a classic flan recipe, try my Brazilian flan. Be sure to check out all my Latin inspired recipes over at my Tex-Mex HUB!
The caramel topping provides a beautiful amber coating that balances the sweetness perfectly. This is a perfect make-ahead dessert for dinner parties or special occasions. You can prep it the night before and let it chill overnight.
The water bath ensures your coconut flan is evenly cooked so you get that silky texture throughout. No cracks, no rubbery edges, just smooth perfection. This coconut flan is easier than you think.
Ingredients and substitutions
For the caramel:
- Stainless steel or copper sauce pan to prevent crystallization.
- Granulated sugar - if you want a deeper caramel flavor, use coconut sugar
- Water (cold water works fine)
For the coconut flan custard:
- Sweetened condensed milk - cream de coco can also be used
- Coconut milk (canned for best results)
- Whole milk - you can use evaporated milk for extra creaminess
- Large eggs
- Finely shredded unsweetened coconut - omit if you prefer the smoothest custard texture
- Pure vanilla extract
- Salt
- Toasted coconut flakes for topping
Why not try this flan with my Caramel Whipped Cream on top!
How to Make Coconut Flan (flan de coco)
Make the caramel:
1. Add the sugar and water to a small saucepan over medium heat. Without stirring (just swirl the pan occasionally), cook until the sugar turns a deep amber color - about 8-10 minutes.
2. Quickly pour the caramel into an 8-inch round baking dish or flan pan, tilting to coat the bottom evenly. Set aside to cool and harden.
Make the custard:
1.Preheat the oven to 350°F.
2. In a large bowl, whisk together sweetened condensed milk, coconut milk, whole milk, eggs, yolks, shredded coconut, vanilla, and salt until smooth.
3. Pour the custard over the hardened caramel.
4. Place the flan dish inside a larger baking pan. Pour hot water into the outer pan until it reaches halfway up the sides of the flan dish.
5. Bake for 45-55 minutes, or until the center is just set (a knife inserted should come out mostly clean).
6. Remove from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
7. Run a knife gently around the edges of the pan. Fill a large pan with boiling water and submerge the bottom of the pan there for 60 seconds. It will help the caramel loosen a bit.
8. Invert the flan onto a serving plate with a rim to prevent the caramel from overflowing.
9. Garnish with toasted coconut flakes or fresh berries if desired.
Tips for success
- Watch your caramel carefully once it starts to change color. It goes from perfect to burnt quickly. Swirl the pan instead of stirring to prevent crystallization.
- Let the hardened caramel cool completely before adding the egg mixture. This prevents the eggs from cooking on contact. Room temperature eggs blend more smoothly into the milk mixture.
- The hot water bath is crucial for even cooking. Use a larger pan that fits your flan mold comfortably. The water should come halfway up the sides of the pan.
- Don't skip the chilling time. Four hours minimum lets the flan set properly. Overnight is even better for the cleanest slice.
- The boiling water trick makes un-molding so much easier. It melts the caramel syrup just enough to release cleanly. Use a wire rack or cooling rack to hold the flan pan safely.
- A round pan or cake pan works if you don't have a traditional flan mold. You can also use individual molds for single servings. A pie pan or un-greased loaf pan works too.
If you need a quick caramel sauce, try this version made with melted caramel candies!
FAQ
Yes! This is a perfect make-ahead dessert since the flan needs to cool in the refrigerator for at least 4 hours. It's even better when left overnight.
Be sure you're using a stainless steel or copper pan. Don't stir the sugar while it melts. Just swirl the saucepan gently, without getting any hardened pieces of sugar from the sides of the pan into the caramel. One piece can cause the whole batch to crystalize.
You'll lose the coconut flavor, but you can use all whole milk instead. Add a teaspoon of coconut extract to bump up the flavor.
The center should jiggle slightly but not be liquid. A knife inserted near the edge should come out clean.
How to store
- Store leftover coconut flan in an airtight container in the refrigerator. It keeps for up to five days. The caramel sauce will continue to soften as it sits.
- Don't freeze as the texture changes when thawed. The custard can separate and become watery. Keep it refrigerated for best quality.
- Cover the flan well to prevent it from absorbing other refrigerator odors. The coconut flavor stays fresh for several days. Serve chilled straight from the fridge.
More Tex Mex Desserts
📖 Recipe
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Coconut Flan (flan de coco)
Ingredients
For the caramel
- 1 cup granulated sugar
- ¼ cup water
For the flan
- 14 oz sweetened condensed milk canned
- 13.5 oz coconut milk full fat; canned
- ½ cup whole milk
- 4 eggs large, room temperature
- ¼ cup finely shredded unsweetened coconut can omit for smoothest texture
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
For the caramel
- Add 1 cup sugar and ¼ cup water to a small saucepan over medium heat. Without stirring (just swirl the pan occasionally), cook until the sugar turns a deep amber color - about 8-10 minutes.
- Quickly pour the caramel into an 8-inch round baking dish or flan pan, tilting to coat the bottom evenly. Set aside to cool and harden.
For the flan
- Preheat the oven to 350°F.
- In a large bowl, whisk together sweetened condensed milk, coconut milk, whole milk, eggs, shredded coconut, vanilla, and salt until smooth.
- Pour the custard over the hardened caramel.
- Place the flan dish inside a larger baking pan. Pour boiling water into the outer pan until it reaches halfway up the sides of the flan dish.
- Bake for 45-55 minutes, or until the center is just set (a knife inserted should come out mostly clean).
- Remove from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight for best results.
- Run a knife gently around the edges, then fill a large pan with boiling water and submerge the bottom of the pan there for 60 seconds. It will help the caramel loosen a bit. Then, invert the flan onto a plate with a rim to prevent the caramel from overflowing.
- Garnish with toasted coconut flakes or fresh berries if desired.
Notes
- Be sure to make the caramel sauce in a stainless steel saucepan to prevent crystallization. Also, don't stir the sauce, just swirl.
- For extra creaminess: use evaporated milk instead of whole milk.
- To deepen flavor, add ½ teaspoon coconut extract to the custard.
- Store leftovers in an airtight container in the fridge for up to five days.
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