Coconut flan recipe is a great addition to any recipe box/binder. The preparation can be a bit tricky since it requires a certain amount of babysitting. Nevertheless, it's not difficult to make. Take your time and you'll end with with an impressive, delicious, smooth and creamy dessert.
Flan de coco - or coconut flan with little flecks of cinnamon and caramel drizzled over it! Que Rico!
( No, I didn't spill the coffee on the plate. Although it looks a little like coffee.)
What is flan?
Flan is basically a baked custard dessert with a caramel topping. The custard consists of evaporated milk, coconut milk, eggs, sugar and vanilla. Making the caramel topping is simple. Melt sugar in a skillet until it just turns brown and quickly pour it into your baking dish to coat the bottom. The caramel becomes the top when you flip over the flan after it has baked.
Jump to:
Flan history
Flan has been around since Roman times when people began to keep domesticated chickens in their homes. Cooks needed an outlet for all the surplus eggs, thus the flan was born. Flan was also a common dish in the Middle Ages, however it was served savory. The sweet dish we know today was developed later. For more information on flan, check out my article on flan history.
Step by step photos to make coconut flan:
- Step 1: Gather all your ingredients and have them measured out and ready to go: Coconut milk, evaporated milk, eggs, sugar, vanilla, cinnamon, salt and coconut flakes.
- Step 2: Preheat your oven to 350°F. Add ¼ tsp cinnamon to the coconut flakes and stir together in a bowl so they are coated. Place the coconut flakes on a baking sheet and lightly toast them in the oven for about 5 minutes or just until they brown on the edges.
- Step 3: Place ½ cup of sugar in a small sauce pan on medium heat. Stir constantly while the sugar melts.
- Step 4: Once all the sugar has melted it will have a nice light brown color.
- Step 5: Quickly pour the melted sugar evenly around the flan pan
and tilt the pan to coat all the sides while hot. - Step 6: In a separate sauce pan on medium heat combine the evaporated milk and coconut milk. Slowly bring this to a simmer.
- Step 7: In a mixing bowl whisk the eggs until fluffy (about 1 minute) then add the sugar until well combined. Add the cinnamon, salt and vanilla then whisk until combined.
- Step 8: Slowly add the hot milk and coconut mixture to the eggs and sugar while whisking fast. Use a hand whisk and do not allow the eggs to curdle so temper the hot liquid slowly into the eggs until is all combined.
- Step 9: Pour the liquid through a stainer into a large pyrex pitcher.
- Step 10: Place a roasting pan on the oven rack (extended out) and have the flan pan inside. Slowly pour the mixture into the flan pan.
- Step 11: Pour warm water into the roasting pan so it comes up about half way up the sides of the flan pan. Bake for 45-60 minutes until the filling is set. Remove from the oven once set and allow to cool to room temperature in the water bath. Once it has reached room temperature place it in the refrigerator for a couple hours to chill.
- Step 12: Once the flan has chilled take a small thin blade knife and cut around the outside and inside edge of the flan pan. Lay a plate on top of the flan pan.
- Step 13: Flip the flan pan and plate over and allow it to drop out of the pan.
- Step 14: Lift the flan pan up and serve from the plate.
Tips for making coconut flan
- The first step is to make that caramel and get it onto the flan pan while it is still running before it hardens.
- Get all your items ready before you start melting the sugar. Once the sugar starts to melt in the pan you need to keep stirring so it won't burn. As soon as you get that nice golden brown color you are ready to pour it into your flan pan.
- Tilt the pan every direction and get a nice coating of caramel around the pan but work fast because it hardens quickly. Coat the pan evenly and set it aside and start working on the coconut custard.
- To determine if the flan is set while baking, carefully jiggle the roasting pan, the flan it should jiggle like jello with a firmness when it has set. If you see waves or ripples on the surface, (like when you toss a stone into a pond) it has not set and needs more time. Once it has set remove it from the oven and let it come to room temperature.
- The water bath is critical for a really slow bake and keeps you from getting that scrambled egg texture. You can use a cake tester to check when it is done but I also like to use the jiggle test above to see if it has set. The jiggle test has never failed me!
- In this variation, it has coconut milk added for flavor. So yummy! You want to get a very silk smooth texture and that requires tempering the eggs into the hot liquid.
- So the simmering evaporated milk and coconut milk have to be combined with the egg mixture very slowly so as to not "cook" the eggs. You don't want a scrambled egg textured flan.
- Once you have all this combined I like to strain mine and any bits of egg or pieces of the simmered liquid that may have formed small chunks are eliminated from my smooth custard.
Place the coconut flan in the refrigerator for a couple hours after it has cooled. Remember that caramel we melted in the pan? That becomes the topping in a way. Yes, flan is kind of an upside down custard. I like to take a very thin small knife with flexible blade and go around all the edges of the pan to get it loose. Once it is loose, I place my serving platter on top and invert it. You will see all that glorious liquid caramel running all over your custard after you flip it. So good! Save this and drizzle it over your flan. Enjoy!
Frequently Asked Questions
The coconut flan will keep nicely stored in an airtight container in the refrigerator for 5-6 days.
No, since this contain dairy it will not freeze well and will split and have a bad texture when thawed.
This recipe is the same as flan de coco and it uses eggs, coconut milk, evaporated milk, sugar, salt, vanilla extract and some coconut flakes to sprinkle on top.
Yes, you can make this up to 5 days in advance. Once the flan has set and chilled in the refrigerator for a few hours store it in an airtight container.
If you love trying ethnic style desserts that are very easy to make here are a few of my favorites:
Polvorones de limón are a Spanish shortbread cookie with a hint of lime and dusted with powdered sugar.
Pistachio rosewater cookies are a Middle Eastern style shortbread cookie with just a floral hint of rosewater.
Tusenbladstarta is a Swedish cake like dessert that is like baking 6 big cookies and layering them with custard cream.
Coconut Flan Recipe
Ingredients
- ⅓ cup coconut flakes lightly toasted
- ¾ tsp cinnamon ground
- ¾ cup sugar for the custard
- ½ cup sugar to caramelize in pan
- 15 oz coconut milk
- 12 oz evaporated milk
- 5 eggs
- ½ tsp kosher salt
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F. Toss ¼ teaspoon of the cinnamon with the coconut flakes in a bowl until they are coated and lightly toast on a baking tray in the oven (about 5 minutes). Remove and set aside.
- In a small saucepan on medium heat slowly melt the sugar stirring constantly with a silicon spatula or a wooden spoon. The sugar should achieve a golden brown caramel color. Once the sugar begins to melt, do not walk away or you might risk burning it. Once caramelized, pour into the flan/pie pan and tilt to cover.
- In a separate saucepan, combine the evaporated milk and coconut milk and slowly bring to a simmer.
- In a mixing bowl, whisk the eggs for about 1 minute. Add the sugar, cinnamon, salt and vanilla and mix well. Now comes the tricky part: when you temper the hot milk mixture into the cold eggs. This step needs to be done slowly and carefully or your egg mixture will certainly curdle.
- Pour your hot milk mixture into a Pyrex cup with a spout. Slowly, very slowly, pour in small amounts of the milk mixture into the egg mixture and whisk until it is fully incorporated. Repeat the process slowly, each time adding small amounts of your hot mixture into the eggs.
- When all ingredients are combined, use a strainer to transfer the mixture into the pan you will be baking your flan in. Place the flan pan inside a roaster pan and slowly add warm water. The water level should come up about half ways up the flan pan. Bake until the center sets. Check at 30 minutes and about every 10 minutes after. You can use a cake tester to check for doneness. Flan should giggle slightly like jello when set.
- *One important tip: Pull oven rack out and then fill the pan on the rack, this way you won’t have to transport it to the oven and risk dropping or spilling it.
- When custard is done, remove from oven and allow it to cool at room temperature in the water bath. This will allow for cooling to take place gradually. You will notice small dark flecks, don’t be alarmed, the flecks are from the cinnamon.
- Once flan is at room temperature place in the refrigerator for a couple of hours. To serve your flan, cut around the edges of the pan then carefully invert onto a larger plate. The flan will drop onto the plate and then sprinkle with the coconut flakes.
Notes
- The first step is to make that caramel and get it onto the flan pan while it is still running before it hardens.
- Use only a good quality vanilla extract. The difference is huge.
- You will need a round roaster pan to do the water bath in. I normally use a disposable one. It can last up to three or four uses.
- I normally use a flan pan which can also be used for crème caramel (The French’s version of flan). If you do not have a flan pan, a conventional pie plate will be adequate.
- Get all your items ready before you start melting the sugar. Once the sugar starts to melt in the pan you need to keep stirring so it won't burn. As soon as you get that nice golden brown color you are ready to pour it into your flan pan.
- Tilt the pan every direction and get a nice coating of caramel around the pan but work fast because it hardens quickly. Once the pan is coated you can set it aside and start working on the coconut custard.
- To determine if the flan is set while baking, carefully jiggle the roasting pan, the flan it should jiggle like jello with a firmness when it has set. If you see waves or ripples on the surface, (like when you toss a stone into a pond) it has not set and needs more time. Once it has set remove it from the oven and let it come to room temperature.
- The water bath is critical for a really slow bake and keeps you from getting that scrambled egg texture. You can use a cake tester to check when it is done but I also like to use the jiggle test above to see if it has set. The jiggle test has never failed me!
- How long can I keep the flan? The coconut flan will keep nicely stored in an airtight container in the refrigerator for 5-6 days.
- Can I freeze the coconut flan? No, since this contain dairy it will not freeze well and will split and have a bad texture when thawed.
- Can I make the coconut flan ahead of time? Yes, you can make this up to 5 days in advance. Once the flan has set and chilled in the refrigerator for a few hours store it in an airtight container.
Christie
Thanks for linking up at Bloggers Brags Weekly Pinterest Party this week. I'm pinning to our group board on Pinterest!
Lauren
This looks so good! I've never tried making flan, but now I'm definitely tempted!
Analida
do try it. It is not that hard, and so good! Flan is one of my favorites.
Kirsten
THANK YOU for spelling this out and showing pictures. I considered making flan about 2 months ago, but when I read the instructions I was completely overwhelmed. I love that you have tips for making a water bath (I had no idea how to do this), and now I am looking forward to trying this. Yummy!
Analida
Kirsten, I am so glad that you think I explained this well. Try it out! I hope you are successful. I also have a recipe from my sister where you can actually make a flan on the stove. Good luck!!! 🙂
Sharon Rowe
How have I not made this before? Thanks for sharing on Monday Madness link party 🙂
Analida
You are welcome. 🙂
Alicia John
Thanks for the recipie on making 'Coconut Flan'. I have been wanting to try this for a while now and your instructions makes it easy to follow. I will let you know how it turns out.
Analida
Thanks Alicia, please do let me know how it turns out.
Angie
When I saw this recipe it seemed easy and after I made it, it was super easy and especially delicious. Even for my kids that tried it for the first time were impressed. Perfect recipe thank you for making my New Year happy
Analida
Hi Angie! So glad to hear your family enjoyed the flan. It is also one of my favorites. I am so happy to have made your New Year happy! 🙂
Mary Marks
Hi Analida, I made a coconut flan several years ago and I lost my recipe. So I googled and found your recipe. It' sounds perfect and I will use a glass pie dish since that is what I have. My husbands friend is having a dinner party and is making paella and I offered to make flan and he said perfect.
Analida
How awesome. I am glad you found the recipe. Hope it turns out for you and your guests.
Lacey
I hvr made a lot of flan, never coconut so will try this. Fyi flan comes out awesome in an Instant Pot pressure cooker.
Analida
Lacey, I think you will like the coconut flan.:)
Maria Ayub
This is the best coconut flan recipe I have ever tried. It is the cinnamon mixed with the coconut topping and the custard itself that makes it "ultra" comfort food for me. And my house smells wonderful!!! Try it!
Analida
Thanks Maria for your kind comments. Indeed, flan is comfort food.:) Yes, I love the way the house smells when flan is being cooked. 🙂
Laura
I messed up melting the sugar in the pan and the sugar turned rock hard. Not sure what I did wrong in orfer to try to correct it- any advice?
Analida
Hi Laura,
That is absolutely correct. The caramelized sugar will turn rock hard when you pour it into the flan pan. While it is still hot tilt the pan so it flows around the pan to coat it. Once it has hardened and cooled add the flan custard liquid and you are ready to put it in the oven. When you take it out some of the hardened caramel will create this lovely liquid "sauce" that you can drizzle over the flan. SO YUMMY! Let me know how it turns out!
Bailey
Can I leave this in the fridge for 17 hours prior to serving it?
Analida
Sure, when I make a flan I keep it in the fridge for a few days and eat it little by little with my morning coffee! Just cover it with some plastic wrap so it does not get dry on the edges. ¡Buen provecho!
Aly
Thank you, I was looking for a recipe that didn’t contain condense milk since I didn’t have any on hand but was really craving flan. It came out delicious. Only thing I would do is lesson sugar next time. It Was a tad too sweet for me. But overall delicious and coconut milk really gave it a nice flavor.
Yoided
Hi Analida,
I only have cream of coconut, can I use this instead of coconut milk?
Analida
Hi Yoided,
This is very tricky because you would have to dilute the very thick coconut cream to be the same as coconut milk and it is not the same. For this dish I would only use the coconut milk to get the perfect consistency. Good luck!
Ray
Hi Analida... My mother was Spanish, Turkish decent. She used to make me flan when I was child. It was my favorite. I would like to add a liquor of some kind to your recipe. Would that work and if so, how much, how and at what stage in the preparation? Cheers, Ray
Analida
Hi Ray, I have never added any liquor to coconut flan but like I always say, a recipe is just a suggestion so feel free. I think it would cook out during the baking and I would not add more that 1 or 2 ounces as the flan may not set. I would add it to the egg and sugar while blending those together. That is when you add the vanilla that also has alcohol. Enjoy!
Paige
I have read over several coconut flan recipes and yours is by far the best description. I also enjoy how you breakdown the whys behind the methods. I can’t wait bake coconut flan!
Analida
Thanks so much Paige! Let me know how you like it!
Phyllis
Fabulous recipe!!! (I had to giggle, though, when you wrote “giggle” instead of “jiggle” to describe when the flan is set.)
Mary
Could you suggest any other kind of baking pan for the flan? I don’t have a ring mold nor Bundt pan. 9 inches square or pie pan? Non stick necessary?
Analida
Hi Mary,
You can use a pie pan but you may have to melt more sugar to coat the bottom fully. It may a take bit longer to bake fully into the center so be sure to jiggle it to see when it is set. Enjoy!