Flan de Coco (Coconut Flan)

Flan de Coco (Coconut Flan)

Servings 12 Servings


  • Flan:
  • 1 cup granulated sugar
  • 1 (14 ounce) can of sweetened condensed milk
  • 1 (14 ounce) can evaporated milk
  • 6 large eggs
  • 1 tablespoon coconut extract
  • 1 tablespoon vanilla extract
  • ½ teaspoon kosher salt
  • Coconut Syrup: (optional)
  • ½ cup granulated sugar
  • ½ cup of water
  • ½ cup shredded coconut


  • Pre-heat oven to 325°F.
  • Place the sugar in a heavy saucepan and cook over medium heat, stirring regularly, until caramelized. Pour the caramel into a 9-inch round, 3 to 4-inch deep-pan, turning to coat the bottom and sides. Set aside for 15 minutes.
  • In a large bowl, mix the milks, eggs, coconut extract, vanilla extract, and salt. Pour the mixture over the caramel. Set in a water bath and cover with foil.
  • Bake for 1 hour or until set around the edges, with a slight jiggle in the middle. Remove from the oven and let the flan cool in the water bath, about an hour. Once cool, refrigerate for at least 2 hours.
  • Before serving, turn the flan onto a serving plate. Serve as is or spoon coconut syrup over flan.
  • Enjoy!
  • Coconut Syrup:
  • In a small saucepan, heat sugar and water over medium-high heat until it dissolves, about 30 seconds, Stir in the coconut flakes.

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