Coconut Flan

Yve Sanchez


This recipe I developed after experimenting with several different recipes I got from friends and family. My famous Puerto Rican Style Coconut Flan!

This is a great recipe which is really versatile. You can add Philadelphia cream cheese and easily turn it into a coconut cream cheese flan. My son-in-law and friends go wild over this dessert.


★★★★★ 1 vote

30 Min
1 Hr 15 Min


  • 1 c
  • 6 large
  • 1 can(s)
    (14 oz) creme de coco
  • 1 can(s)
    (13 oz) evaporated milk
  • 1 can(s)
    (13 oz) coconut milk
  • 1 Tbsp
    pure vanilla extract
  • 1/8 tsp
  • 1 pinch

How to Make Coconut Flan


  1. Pre-heat oven to 350 degrees. In a small sauce pan heat sugar in warm pan on medium heat until it browns and becomes golden like caramel, be careful not to have water in the pan as it will make the sugar crystallize into candy. Once the sugar turns to a syrupy caramel color pour into your ramekin or baking dish.
  2. Beat eggs until just mixed. Add the remaining ingredients. Blen smooth but do not over mix on medium for about 2 minutes with a mixer or by hand for about four minutes. Pour egg mixture into caramelized mold (your ramekins or baking dish), cover with aluminum foil and sit your dish in a larger 2 inch deep pan. Carefully pour warm water into the pan enough to cover the bottom of you pan about 1/4 inch.
  3. Bake your flan for 1 - 1 1/4 hour until done. Insert a knife in the center of flan, it's done if it comes out clean. Caution your cooking time is longer if you use a glass baking dish instead of a ceramic or foil baking dish.
  4. Let cool for at least 1 hour, run a butter knife along the edges of your baking dish, place a lipped platter over your dish and invert your flan onto the dish. Your caramel should remain thin and syrupy.

Printable Recipe Card

About Coconut Flan

Course/Dish: Puddings, Other Desserts

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