Coconut Flan ~ This luscious dessert is not only beautiful, but really simple to make and a great treat for any occasion.
A few days ago, I shared all about a Spring Fling party my friends and I had a couple of weeks ago. I also shared my recipe for a delicious Crock-Pot Southwestern Chicken Chili and Cilantro Lime Rice, which was part of the menu that day.
Today, I bring you the tastiest and my favorite dish from our Spring Fling party.
DESSERT.
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’s not a surprise to me why Flan is my friend’s favorite dessert. Flan is sweet. Flan is soft. Flan is delicious. You can never go wrong with it.
It is one of those desserts you indulge in and do not feel like you are having too much because really, you can never have too much.
Go ahead. Try it. Once you begin eating. I dare you to stop. If you can, I’ll hop on one foot, rub my belly, tap my head and say your name three times.
Please, leave a comment so I know who you are. Make sure to explain how you were able to accomplish such feat.
Oh yeah. I made this in a normal baking pan, but if you want to be extra, try this amazing flan mold, specially made for making flan. You’re welcome.
Coconut Flan
Ingredients
- 1/3 cup of sugar
- 1 (15 oz.) can coconut milk
- 1 (12 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.
- Prepare a water bath by placing an 8-inch round cake pan in a 13×9 baking pan. Fill outer dish with hot water to ½ inch depth.
- Heat sugar in small sauce pan over medium heat, stirring constantly until melted and golden brown; Pour into 8-inch pan. Remove 8-inch pan of water; working quickly, swirl melted sugar around bottom and sides of the round pan to coat. Return dish to water.
- In a blender, combine coconut milk, condensed milk, evaporated milk, eggs and vanilla. Pour the mixture into 8-inch pan.
- Bake for 45 minutes or until a table knife inserted in the middle comes out clean. Cool on wired wrack for about 30 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 flake for garnish. Refrigerate for about 2 hours and serve.
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.
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.
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
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.
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!
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!
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.
Enriqueta Lemoine says
Everything I love in just one blog? you’re gonna see me here a lot!
Ale says
Madly in love with this recipe!! Amazins!
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. 🙂
Tiffany Bendayan says
Creamy, dreamy and gluten free? Sign me up!
Silvia Martinez says
Delicious, nothing like a flan to put a smile on my face.
Dora L Stone says
This looks delicious and so easy to make!! Thanks for sharing
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.
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. 🙂
Virginie says
Hi, thanks for the recipe. Is the oven temperature correct? 350 degrees??
Virginie
Vanessa says
That is correct, 350 degrees F.
Elizabeth says
You don’t use cream cheese
John says
Hi..So Ive made this several times and the first time it came out perfect..creamy and rich. Since then, following the same instructions (the only difference is Ive cooked it in a pyrex bowl – in a water bath) it has come out grainy, not the smooth decadent flan Ive been craving since the first time I made this.
Any ideas?
Vanessa says
Hi John, are you using the pyrex glass bakeware? These usually conduct heat at a higher level than regular bakeware. So you might be over-baking the flan. From what you tell me that the flan is now coming out grainy, it sounds to me that this might be the case. Try baking for less time or change the bowl of the water bath to a regular baking pan. I hope that helps.
Jennifer Harrilal says
Love, love this recipe. The flan is sooo smooth and not too sweet. This is a keeper. Thank you so much.
Vanessa says
Thank you! So happy to know you enjoyed it. <3
elizabeth mavrelis says
I’m planning on making this tomorrow. Do you generally add that extra sugar for more caramel? Thanks!
Vanessa says
Hi! Yes you can add more sugar for extra caramel. 🙂
Yoided says
Hi!
Can I use coconut cream instead of coconut milk?
Thanks!
Vanessa says
You can certainly test the recipe with coconut cream instead. However, this might affect the flan’s texture.
Yoided says
Hi!
Do you cover the flan?
Vanessa says
Hi! No, you don’t need to cover the flan. 🙂