A favorite Brazilian dessert, Coconut Flan turns coconut milk, condensed milk, and eggs into a creamy baked custard finished with a smooth layer of golden caramel sauce.
Known as flan de coco or pudim de coco, this coconut milk flan belongs to the family of caramel custards enjoyed across Latin America. Its silky, sliceable texture makes it a convenient make-ahead dessert for holidays, family gatherings, and special occasions. Other Brazilian favorites include my Quindim and Brigadeirao, plus Coconut Crème Brûlée for a no-bake coconut dessert with a crisp caramelized sugar topping.
Quick Look: Coconut Flan
- ⏱️ Prep Time: 15 minutes
- 🔥 Cook Time: 45 minutes
- ⏲️ Total Time: 1 hour, plus cooling and at least 4 hours of chilling
- 🍽️ Servings: 12
- 🥥 Flavor Profile: Mild coconut, rich sweetness, and golden caramel
- 🍮 Texture: Smooth, silky, and sliceable
- 👌 Difficulty: Easy
- 🎉 Best For: Mother's Day, summer gatherings, holidays, and make-ahead desserts
- 🍳 Cooking Method: Oven-baked in a water bath
- 🥛 Key Ingredients: Coconut milk, sweetened condensed milk, eggs, sugar, and optional vanilla
- Why This Recipe Works: Eggs give the custard structure, and the water bath provides gentle, even heat for a smooth texture. The caramel turns into a glossy sauce after unmolding.
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Jump to:
- Quick Look: Coconut Flan
- Flan History
- Chef's Notes from Valentina
- Ingredients
- Substitutions And Additions
- How to Make Coconut Flan
- Expert Tips for the Best Coconut Flan
- FAQ About Coconut Flan
- What to Serve with Coconut Flan
- More Caramel Custards and Puddings
- Coconut Flan Recipe (Smooth and Creamy)
- Storage and Freezing
Flan History
Flan has been around in different forms since ancient Roman times, when people prepared egg custards in both sweet and savory dishes. The sweet versions became popular across Europe, and caramel flan eventually reached Latin America through Spanish and Portuguese traditions.
Today, different countries have their own versions. In Spanish-speaking countries, coconut flan goes by flan de coco, and Brazilians call their coconut variation pudim de coco. Sweetened condensed milk is a common ingredient in Brazilian flans, giving the custard its characteristic richness.
Similar desserts include leche flan in the Philippines, quesillo in Venezuela, purin in Japan, and pudim de leite in Brazil. The ingredients vary from country to country, but many share the same smooth custard texture and caramel topping.
Ingredients
- Granulated sugar, 1 cup. Cook until golden amber for a caramel with a toasted, slightly bittersweet flavor. Avoid letting it become too dark, or the sauce may taste burnt.
- Water, ½ cup. Helps dissolve the sugar evenly before caramelization. A few drops of lemon or lime juice can help prevent crystallization.
- Sweetened condensed milk, 14 oz. Adds sweetness and richness to the custard. Evaporated milk isn't a direct substitute because it contains no added sugar.
- Full-fat canned coconut milk, 14 oz. Adds richness without needing heavy cream. Choose unsweetened coconut milk to keep the sweetness balanced with the condensed milk and caramel.
- Eggs, 5, at room temperature. Help the custard set during baking and hold its shape after chilling. Room-temperature eggs blend more easily with the other ingredients.
- Pure vanilla extract, 1 teaspoon. Complements the caramel's toasted flavor and balances the sweetness. Coconut extract works as an alternative, but check the label for the recommended amount.
How to Make Coconut Flan
- Preheat the oven: Set the oven to 350°F (180°C).
- Make the caramel: Combine the sugar, water, and optional lemon or lime juice in a medium saucepan. Stir briefly to moisten the sugar evenly. Cook over medium heat for about 8–10 minutes without stirring, until the syrup turns golden amber. Gently swirl the pan if needed for even coloring, and remove it from the heat before the caramel becomes too dark.
Note: Once the sugar melts and the edges begin turning amber, gently swirl the pan as needed to prevent burning. Handle the caramel carefully because it will be extremely hot. - Coat the baking pan: Immediately pour the hot caramel into an 8-inch round baking pan. Quickly tilt and rotate the pan to coat the bottom and sides before the caramel hardens. Let it stand for 3–5 minutes, until hardened. PIC. 1
- Blend the custard: Place 14 oz of sweetened condensed milk, 14 oz of canned coconut milk, 5 room-temperature eggs, and 1 teaspoon of pure vanilla extract in a blender. Blend for 30–60 seconds, until smooth with no visible traces of egg. Pour the custard into the caramel-coated pan. PIC. 2
- Prepare the bain-marie: Place the flan pan inside a 13 × 9-inch baking pan. Carefully pour boiling water into the outer pan until it reaches halfway up the sides of the flan pan. PIC. 3
Note: A bain-marie uses hot water to help the custard bake gently and evenly. Keep water from splashing into the custard, and leave the flan pan uncovered to prevent condensation from dripping onto the surface. - Bake and chill: Bake for about 45 minutes, or until the edges are set and the center still has a slight, gentle jiggle when you move the pan. The center should wobble as one piece, not ripple like liquid. If it still looks watery, continue baking and check again after a few minutes. Transfer the flan pan to a wire rack and let it cool for about 30 minutes, or until it reaches room temperature. Refrigerate for at least 4 hours, until thoroughly chilled.
- Unmold the flan: Place the bottom of the flan pan in a warm-water bath for about 3–5 minutes to loosen the caramel. Gently run a paring knife around the edges. Place a large serving plate over the pan, hold both firmly together, and carefully invert to release the flan.
- Garnish and serve: Sprinkle coconut flakes over the flan, if desired. Keep refrigerated until ready to serve. PIC. 4
FAQ About Coconut Flan
Yes, you can try using 1¾ cups of dairy-free milk and ¾ cup of sugar instead of the 14 oz of sweetened condensed milk. Keep in mind that the flan may take longer to set and have a different texture.
Try toasted coconut flakes, fresh mango, strawberries, or raspberries. Toasted coconut adds a little crunch, and fresh fruit balances the sweetness of the caramel.
Yes, but you'll need to prepare it differently. Agar-agar and cornstarch can thicken the custard without eggs, using a stovetop method instead of baking it in a water bath.
The custard should look set around the edges with a slight jiggle in the center when you take it out of the oven. Once chilled, it should hold its shape when sliced and feel creamy rather than rubbery.
What to Serve with Coconut Flan
- Fresh Fruit: Serve sliced mango, strawberries, or raspberries alongside the flan. Their tartness balances the sweet custard and caramel.
- Coffee: Pair coconut flan with espresso or strong brewed coffee. The slightly bitter coffee contrasts with the dessert's sweetness.
- Tropical Fruit Salad: Serve the flan with my Tropical Fruit Salad, made with mango, pineapple, papaya, and a citrus dressing. The fresh fruit provides a refreshing contrast to the rich custard.
- Fio de Ovos: Garnish the flan with my Fio de Ovos, traditional Portuguese sweet egg-yolk threads also popular in Brazil. They make a decorative topping for flan and other desserts.
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Coconut Flan Recipe (Smooth and Creamy)
Equipment
- Baking pans
- oven
- blender
Ingredients
- 1 cup sugar
- ½ cup water, plus a few drops of lemon or lime juice
- 14 oz sweetened condensed milk
- 14 oz canned coconut milk
- 5 eggs – at room temperature
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven: Set the oven to 350°F (180°C).
- Make the caramel: Combine the sugar, water, and optional lemon or lime juice in a medium saucepan. Stir briefly to moisten the sugar evenly. Cook over medium heat for about 8–10 minutes without stirring, until the syrup turns golden amber. Gently swirl the pan if needed for even coloring, and remove it from the heat before the caramel becomes too dark.Note: Once the sugar melts and the edges begin turning amber, gently swirl the pan as needed to prevent burning. Handle the caramel carefully because it will be extremely hot.
- Coat the baking pan: Immediately pour the hot caramel into an 8-inch round baking pan. Quickly tilt and rotate the pan to coat the bottom and sides before the caramel hardens. Let it stand for 3–5 minutes, until hardened.
- Blend the custard: Place 14 oz of sweetened condensed milk, 14 oz of canned coconut milk, 5 room-temperature eggs, and 1 teaspoon of pure vanilla extract in a blender. Blend for 30–60 seconds, until smooth with no visible traces of egg. Pour the custard into the caramel-coated pan.
- Prepare the bain-marie: Place the flan pan inside a 13 × 9-inch baking pan. Carefully pour boiling water into the outer pan until it reaches halfway up the sides of the flan pan.Note: A bain-marie uses hot water to help the custard bake gently and evenly. Keep water from splashing into the custard, and leave the flan pan uncovered to prevent condensation from dripping onto the surface.
- Bake and chill: Bake for about 45 minutes, or until the edges are set and the center still has a slight, gentle jiggle when you move the pan. The center should wobble as one piece, not ripple like liquid. If it still looks watery, continue baking and check again after a few minutes. Transfer the flan pan to a wire rack and let it cool for about 30 minutes, or until it reaches room temperature. Refrigerate for at least 4 hours, until thoroughly chilled.
- Unmold the flan: Place the bottom of the flan pan in a warm-water bath for about 3–5 minutes to loosen the caramel. Gently run a paring knife around the edges. Place a large serving plate over the pan, hold both firmly together, and carefully invert to release the flan.
- Garnish and serve: Sprinkle coconut flakes over the flan, if desired. Keep refrigerated until ready to serve.
Recipe Video
Recipe Notes
Storage and Freezing
Make Ahead: Prepare the coconut flan a day before serving and refrigerate it overnight in the baking pan. Unmold shortly before serving onto a rimmed plate to catch the caramel sauce. Refrigerate: Store coconut flan in an airtight container or cover it tightly with plastic wrap. Keep refrigerated at 40°F or below for up to 3–4 days. Return leftovers to the refrigerator promptly after serving. Freeze: Freezing isn't recommended because the custard may separate and become watery or grainy after thawing. Refrigeration better preserves its smooth, creamy texture.Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
This turned out perfectly! I will say, it took a very long time for the sugar to brown (25mins), but the end result was lovely! Thank you for such a great recipe.
Hi Sheba! Thanks for sharing. I hope the family enjoyed it.
My son and I made a dairy-free version using condensed coconut milk. It was glorious! We added 1 extra egg as coconut condensed milk is thinner and in a smaller tin. Next time I will add some nutmeg. The recipe worked as stated- I just had to do the caramel in an iron pot at high heat instead- first attempt in a non-stick pot did not change color even after 30 minutes.
Hi Dee: This is such a fantastic review—thank you for sharing all these details!
I love that you made a dairy-free version with condensed coconut milk—what a great adaptation! Adding the extra egg is such a smart adjustment, and I’m sure that hint of coconut made it even more special. And nutmeg next time sounds absolutely perfect
Also, thank you for mentioning the caramel tip—that’s incredibly helpful. You’re absolutely right, using an iron pot and higher heat can make a big difference, especially compared to non-stick.
So glad it worked out and that you and your son made it together—that makes it even more meaningful
This recipe was lovely. Our first time making flan! One issue we had was the caramel didn’t transfer onto the flan when we flipped it over on the plate. We used ceramic dish.. we can’t figure out why this happened! The sugar just stayed stuck to the dish. Any ideas? We want to try again.
Hi Sarah! I don't recommend to make any type of flan in ceramic dishes. Unlike metal pans, ceramic won't provide an uniform baking. However, if you still want to bake this coconut flan in ceramic dishes, please make sure to lightly grease the bottom of the ceramic dish with butter to prevent sticking.
great lil recipe — i have been making my grandma’s flan recipe (we’re cuban) for years and it’s always a hit, but i had a lactose intolerant friend coming to a dinner party so i wanted to try my hand at a non dairy flan for once.
i did keep 6 whole eggs from my original recipe, and matched 1:1 the condensed milk substittuting for condensed coconut milk (21oz). so 14 oz full fat coconut milk (boiled with some cinnamon sticks) + 21oz condensed coconut milk.
the flan came out incredibly tasty and creamy. and a huge hit!
however, when baking (i usually do a water bath on the stove top, but followed your oven instructions here) — the flan took an insane amount of time to set (around 4 hours at 350°F). but it was worth it. unsure what made it such a long cooking time though.
Hi Nelson! I am so glad you tried our coconut flan recipe and enjoyed it! I am also happy you could easily adapt it to become dairy-free due to your lactose intolerance. Thanks for the tips and measurements for a tasty dairy-free flan! However, I don't understand why yours took so long to set. Mine took exactly the time stated in the recipe. I know there are baking variations depending on how well your oven heats up, altitude, type of pan used, etc. But 4 hours is really long. Here are a few thing to consider:
1. The samller the pan used to bake the flan, the longer it takes to bake.
2. Ring pans bake flans quicker than round pans without a ring in the center.
3. For bain-Marie, always start with boiling water and that reaches halfway up the flan pan.
4. Metal pans bake faster than other material such as glass or ceramic.
These are things to consider before baking your flan and that will help speed up the baking time. However, if your oven is not well-calibrated, you'll always have to bake your for flan for longer. I hope this helps! Thank you so much for trying our recipe!
thanks for the reply! i don't believe it's due to the oven heat/calibration as i make my regular milk flan quite often and the timing is normal. i'll keep playing with the pans it is in to see if it helps with the timing if i ever make the non-dairy one again!
Can you use a date sugar or coconut sugar?
Hi Tiffany! I think you can but I have never tested to compare the taste of the flan made with the alternative sugar. If you make it with one of those sugars, please return to let us know how it tuned out. For sure, it won't taste the same! Thank you ahead!
It took my sugar so long to turn amber that I thought my gas stove wasn't going to get hot enough. But eventually it did. Very tasty. Next time I'd like to make it with condensed coconut milk instead of condensed cow milk for a dairy-free version. However, it will throw the balance of ingredients off a little bit because condensed coconut milk cans are 11.25 ounces instead of the usual 14 ounces for condensed cow milk. I also added a smudge of coconut extract in addition to vanilla.
Hi, did you ever try it with condensed coconut milk? Did it come out well? Thanks
Hi Liz! I haven't unfortunately. Technically, sweetened condensed coconut milk would work in this recipe but you would have to adjust the sweetness! If you try it, please let me know how it turned out. Happy Thanksgiving!
ABSOLUTELY DELICIOUS!!!! I wanted to make a flan de coco but I didn’t have evaporated milk or cream of coconut. THIS recipe came to the rescue. Beautiful texture, amazing flavor, not too strong on the coconut. Careful not to burn your sugar though. Low and slow (learned that the hard way) beautiful recipe! Well done!!
Hi Elise! I am so glad you enjoyed our coconut flan. Yes, this is one of my personal favorite recipes in the blog that my entire family enjoys.
Can regular whole milk be used instead of coconut milk? No cream cheese in this recipe?
Yes, Maria you can use full-fat milk instead of coconut milk. Youc an add cream cheese to the recipe although it is not necessary. The flan will be creamya dn smooth if you don't overcook it!
Easy. And.Delish. 🙂 Thank you dear !
My pleasure. I am glad youe njoyed our coconut flan... simply a delicious, smooth and creamy dessert.
Ohhh this is great, I wonder why this is not popular back home in the Philippines since we have a similar dish called leche flan (made with milk) plus we also have a lot of coconuts which is a quite popular ingredient in many desserts and dishes. Definitely something good to introduce to my home country, I bet Filipinos would love this.
In Brazil this coconut flan is quite popular as well. Thank you!
Flan is so good. Not something I make that often for some reason. Thanks for the inspiration -- yours looks terrific!