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
May 25, 2016 at 2:06 pmHi. 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
May 25, 2016 at 2:13 pmThat is nice. Yes, it’s very easy and tastes amazing! Thank you for sharing the recipe.
Stephanie Toledo says
August 16, 2016 at 9:01 pmQuick question. Do you keep it in the water bath when you bake it in the oven?
Vanessa says
August 16, 2016 at 9:52 pmYes, Stephanie. You place it with the water bath in the oven.
Jacqui Bellefontaine says
August 20, 2016 at 5:17 pmThis 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
December 11, 2016 at 9:11 amDefinately 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
December 14, 2016 at 10:00 pmWow!!! I tasted your recipt it was soooo delicious i’ve never eat like this one…thank you so much!!!
Vanessa says
December 14, 2016 at 10:03 pmHi 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
April 10, 2017 at 7:16 amHi! How far ahead can I make it? two days?
christina -bklyn ny
Vanessa says
April 10, 2017 at 11:17 amHi 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
April 30, 2017 at 11:57 pmlove 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
May 1, 2017 at 12:09 amHi Donna! Thank you for sharing that! I’m so happy that you and your family enjoyed this dessert.
Enriqueta Lemoine says
August 7, 2018 at 6:09 pmEverything I love in just one blog? you’re gonna see me here a lot!
Ale says
August 17, 2018 at 1:05 pmMadly in love with this recipe!! Amazins!
Amy says
August 17, 2018 at 3:32 pmJust 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
August 20, 2018 at 2:03 pmYes, a cake pan would have been good as would a springform. 🙂
Tiffany Bendayan says
August 20, 2018 at 8:51 amCreamy, dreamy and gluten free? Sign me up!
Silvia Martinez says
August 20, 2018 at 2:36 pmDelicious, nothing like a flan to put a smile on my face.
Dora L Stone says
September 3, 2018 at 12:21 amThis looks delicious and so easy to make!! Thanks for sharing
Dee says
September 24, 2018 at 12:38 pmHI 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
September 25, 2018 at 7:28 pmMake a little extra caramel. Add 1/4 cup more sugar when making the caramel and see if that leaves you with more.
Jane says
October 14, 2018 at 1:43 pmCan I replace evaporated milk with whole milk?
Vanessa says
October 17, 2018 at 7:36 pmI 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
October 28, 2018 at 5:59 amHi, thanks for the recipe. Is the oven temperature correct? 350 degrees??
Virginie
Vanessa says
October 29, 2018 at 12:17 pmThat is correct, 350 degrees F.
Elizabeth says
December 11, 2018 at 4:13 pmYou don’t use cream cheese
John says
January 26, 2019 at 4:03 pmHi..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
February 11, 2019 at 11:32 pmHi 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
June 13, 2019 at 1:16 pmLove, love this recipe. The flan is sooo smooth and not too sweet. This is a keeper. Thank you so much.
Vanessa says
June 17, 2019 at 12:19 amThank you! So happy to know you enjoyed it. <3