Coconut Flan Recipe (Smooth and Creamy)
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.
Servings 12
Calories273.6 kcal
Cost $ 0.30 per person
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
Calories: 273.6kcal | Carbohydrates: 36.6g | Protein: 5.7g | Fat: 12.5g | Saturated Fat: 9.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.8g | Trans Fat: 0.01g | Cholesterol: 79.4mg | Sodium: 73.2mg | Potassium: 235.8mg | Fiber: 0.7g | Sugar: 35.8g | Vitamin A: 187.3IU | Vitamin C: 1.8mg | Calcium: 109.7mg | Iron: 0.9mg
** 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.