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This Coconut Flan is a luscious dessert that is not only beautiful but really simple to make and a great treat for any occasion. Made with just a handful of simple ingredients, this creamy coconut dessert only takes 5 minutes to prep!
A while ago, my friends and I had a last-minute Spring get-together to celebrate my best friend’s birthday. As was expected, I was in charge of the menu, which included this Crock-Pot Southwestern Chicken Chili and Cilantro Lime Rice and my now very popular coconut flan.
This is the tastiest and smoothest dessert you’d ever have!
Ingredients To Make This Coconut Flan Recipe
You just need a handful of basic ingredients to make this wonderfully creamy coconut dessert.
- Sugar
- Coconut milk
- Condensed milk
- Evaporated milk
- Eggs
- Vanilla extract
- Shredded coconut flakes
How To Make A Coconut Flan
- Preheat oven to 350 degrees.
- Heat sugar in a small saucepan over medium heat, stirring constantly until melted and golden brown; Pour into 8-inch pan. Working quickly, swirl melted sugar around the bottom and sides of the round pan to coat.
- In a blender, combine coconut milk, condensed milk, evaporated milk, eggs and vanilla. Pour the mixture into 8-inch pan.
- Prepare a water bath by placing an 8-inch round cake pan in a 13×9 baking pan. Fill the outer dish with hot water to ½ inch depth.
- Bake for 45 minutes or until a table knife inserted in the middle comes out clean. Cool on a wire rack for about 30 minutes. Then, place in the refrigerator for at least 4 hours.
- To unmold, please the bottom of the pan on warm water for about 5 minutes. Run a knife around the edges of the pan. Invert a serving plate over the round pan, hold tightly and quickly turn over. Gently, shake the mold to release. Top with coconut flakes for garnish. Refrigerate until serving time.
The perfect dessert for any occasion
My friend Natalia requested I made a Coconut Flan for dessert as it is her favorite. So, I did. We were celebrating her belated birthday after all, and I really wanted to make her happy. It is because of her that this fantastic recipe came to be.
It’s not a surprise to me why Flan is my friend’s favorite dessert. Flan is sweet. Flan is smooth. Flan is delicious. You can never go wrong with it.
It is one of those desserts you indulge in and don’t feel like you are having too much because really, you can never have too much.
Can you make it ahead of time?
You want to make this flan at least 4 hours before you want to serve it so that it has time to set fully. Once it has set, you can keep the flan in an airtight container it will keep well for up to 5 days. It’s a great make-ahead coconut dessert!
Because this coconut flan contains dairy, it is best not to freeze it as the texture will be altered.
What do you make it in?
I made this in a normal round oven-safe baking pan, but if you want to be extra, try this amazing flan mold, specially made for making flan. You’re welcome!
Recipe Notes and Tips
- Bake the flan in a preheated oven so that it cooks evenly all the way through.
- It’s best to mix the ingredients with a blender so that everything is well combined. You can mix it by hand but it will take a little while longer.
- Be sure to allow 4 hours for the flan to set before serving.
More Dessert Recipes
Coconut Flan
Ingredients
- 1/2 cup of sugar
- 13.5 oz can coconut milk
- 14 oz can condensed milk
- 1/2 cup evaporated milk
- 5 eggs
- 1 teaspoon vanilla extract
- 1/4 cup shredded coconut flakes
Instructions
- Preheat oven to 350 degrees.
- Heat sugar in a small saucepan over medium heat, stirring constantly until melted and golden brown; Pour into 8-inch pan. Working quickly, swirl melted sugar around the bottom and sides of the round pan to coat.
- In a blender, combine coconut milk, condensed milk, evaporated milk, eggs and vanilla. Pour the mixture into 8-inch pan.
- Prepare a water bath by placing an 8-inch round cake pan in a 13×9 baking pan. Fill the outer dish with hot water to ½ inch depth.
- Bake for 45 minutes or until a table knife inserted in the middle comes out clean. Cool on a wire rack for about 30 minutes. Then, place in the refrigerator for at least 4 hours.
- To unmold, please the bottom of the pan on warm water for about 5 minutes. Run a knife around the edges of the pan. Invert a serving plate over the round pan, hold tightly and quickly turn over. Gently, shake the mold to release. Top with coconut flakes for garnish. Refrigerate until serving time.
Notes
- Bake the flan in a preheated oven so that it cooks evenly all the way through.
- It’s best to mix the ingredients with a blender so that everything is well combined. You can mix it by hand but it will take a little while longer.
- Be sure to allow 2 hours for the flan to set before serving.
Nutrition
*Update Notes: This coconut flan recipe was originally published in April 2015. It was updated in April 2020 with new photos, and extra notes and tips.
Jane says
Can I replace evaporated milk with whole milk?
Vanessa says
I have never made flan with whole milk, but have seen some recipes that call for whole milk. I think it doesn’t hurt to try. So go ahead! Let me know how it turns out. 🙂
Dee says
HI for some reason I never get enough of the caramel. A lot of the sugar stays hardened on the pan very little juice.
Vanessa says
Make a little extra caramel. Add 1/4 cup more sugar when making the caramel and see if that leaves you with more.
Dora L Stone says
This looks delicious and so easy to make!! Thanks for sharing
Silvia Martinez says
Delicious, nothing like a flan to put a smile on my face.
Tiffany Bendayan says
Creamy, dreamy and gluten free? Sign me up!
Amy says
Just made this and it’s cooling now! First attempt ever at flan.
I used a 9inch pie pan and had quite a bit left over that wouldn’t fit in the pan. Guessing I should have used a cake pan or springform?
Vanessa says
Yes, a cake pan would have been good as would a springform. 🙂
Ale says
Madly in love with this recipe!! Amazins!
Enriqueta Lemoine says
Everything I love in just one blog? you’re gonna see me here a lot!
Donna says
love LOVE love this recipe!!! made tonight for dessert after a grilled chicken taco dinner – so tasty , easy to make – and everyone raved about it!!!
Thanks for sharing!!!
Vanessa says
Hi Donna! Thank you for sharing that! I’m so happy that you and your family enjoyed this dessert.
christina says
Hi! How far ahead can I make it? two days?
christina -bklyn ny
Vanessa says
Hi Christina, I usually make it one day ahead, but two days will work as well. I recommended eating the flan within 4-5 days for fresher taste. 🙂 Enjoy!
rahma says
Wow!!! I tasted your recipt it was soooo delicious i’ve never eat like this one…thank you so much!!!
Vanessa says
Hi Rahma! I’m so glad you enjoyed it. Thank you for trying it and coming back to share your experience. Many hugs to you!
Hildur Houston says
Definately gonna give this a try sometime. Just tasted one in Puerto Rico. Now time to give my family in South Africa a taste of Coconut flan.
Jacqui Bellefontaine says
This looks lovely. I love this kind of dessert but have never had it flavoured with coconut before. I am pinning it to try later. Jacqui x
Stephanie Toledo says
Quick question. Do you keep it in the water bath when you bake it in the oven?
Vanessa says
Yes, Stephanie. You place it with the water bath in the oven.
Mona AlvaradoFrazier says
Hi. I’m passing this recipe on to my sister, the cook/baker. She fell in love with the coconut flan made at La Monarcha Bakery in East Los Angeles and regrets not asking for the recipe. The recipe sounds so easy that I might give it a try.
Vanessa says
That is nice. Yes, it’s very easy and tastes amazing! Thank you for sharing the recipe.