Flan de Coco (Coconut Flan)
Updated Sept. 23, 2025
- Total Time
- 1½ hours, plus overnight chilling
- Prep Time
- 5 minutes
- Cook Time
- 1 hour 25 minutes, plus cooling and chilling
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup/150 grams sugar
- 4large eggs
- 2large egg yolks
- 1(11-ounce) can sweetened condensed coconut milk
- 1(13-ounce) can coconut milk
- Pinch of salt
- Toasted shredded coconut, for garnish
Nutritional analysis per serving (8 servings)
290 calories; 22 grams fat; 17 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 0 grams dietary fiber; 19 grams sugars; 6 grams protein; 67 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees, and set an 8-inch round cake pan, deep pie pan, low-sided soufflé dish or flan mold next to your stovetop.
- Step 2
Make the caramel: Put sugar in a low-sided, small saucepan over medium heat. When it begins to melt, about 2 minutes, lower heat and continue cooking without stirring, until it starts to brown, about 5 minutes. Tilt and swirl pan to incorporate any unmelted sugar and continue to cook gently until dark brown, about 5 minutes more. Turn off heat.
- Step 3
Quickly pour hot caramel into the flan pan. Tilt to cover the bottom completely with caramel. Set aside to cool; caramel will harden.
- Step 4
While the caramel cools, put eggs, egg yolks, both coconut milks and salt in a mixing bowl or blender. Beat or blend well. Strain mixture through a fine-mesh sieve, if you like.
- Step 5
Pour flan mixture into the caramel-coated pan, cover with foil, then place in a roasting pan. To make a water bath, add boiling water to the roasting pan so it comes halfway up the flan pan.
- Step 6
Bake on the middle rack for 60 to 65 minutes. To test doneness, remove foil and insert the tip of a paring knife in the center of the flan. The custard should still be a little jiggly, but the knife should emerge clean. Remove pan from water bath, cool to room temperature, then refrigerate for 4 to 6 hours, preferably overnight.
- Step 7
To serve, run a knife around the edge of the pan to loosen the custard, then carefully invert the pan over a platter. Flan will be surrounded by caramel sauce. Sprinkle with toasted coconut. Cut into wedges to serve and spoon some caramel sauce over each serving.
Private Notes
Comments
You can make your own sweetened condensed coconut milk by combining a 13.5 oz. can of coconut milk and 1/4 cup of sugar in a saucepan. Over medium heat, mix together and bring to a low boil. Once it starts boiling, reduce the heat and let the mixture simmer rapidly for about 45 minutes, stirring frequently. It will thicken as it cools. Best to do it the day before.
Carmel has a number of challenges for many home cooks including matching the right consistency for the recipe. I find that the most helpful thing to get it right is knowing the temp to be reached. It's disappointing that this recipe doesn't state the temp; my sense of "dark brown" may be your amber, etc. Rick Martinez's recipe for Flan in NYT Cooking calls for a temp of 360 for "dark amber." Is that right for this recipe? At any rate, knowing the temp is really helpful.
I enjoyed this recipe. the only thing I would change is add a little bit of vanilla extract.
I split this into 6 ramekins to make individual servings. Like some others, I had a hard time finding sweetened condensed coconut milk so I used regular condensed mile along with the unsweetened coconut milk. The flavor and texture was still great. Next time I'll try John M's suggestion to make my own sweetened condensed coconut milk.
Just made this and am so happy to have a dairy free flan!! You can get sweetened condensed coconut milk online if you don’t have local Asian markets. I found the batter be too sweet for my taste so I add a small can of cream of coconut. (NOTE: VIP to make sure that none of the coconut products you use have thickeners added). Also, following other reader suggestions, I added a teaspoonful of vanilla and a little bit of cinnamon. The sweetness level and texture were absolutely perfect. This can feed a crowd because it’s so rich. I even made a mess of my caramel when I poured it in my pie pan and it still came out wonderfully!
I was invited to a dinner and asked to bring a gluten free dessert. This fit the bill. I had to make it twice as the first time I used evaporated milk by accident (it was sitting in my pantry.) It actually came out ok- but lacked sugar since evaporated milk is unsweetened. On the second round I used all the right ingredients but substituted sweetened condensed regular milk instead of sweetened condensed coconut milk since I couldn’t find it in the store. It was a winner. Everyone loved it and most had seconds. I will put this in my rotation as it was an easy win. We are enjoying the failed attempt and eating it for breakfast!