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a spoon drizzling caramel over a slice of coconut flan
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5 from 3 votes

Coconut Flan Recipe

Coconut flan recipe makes the perfect summer dessert with just 5 ingredients.  You can easily make it by blending most of the ingredients and then baking for about 45 minutes. It is smooth, custardy, and has a delicious tropical coconut flavor. 
Keywords:coconut, easy, flan
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12
Calories274 kcal
Cost $ 0.30 per person


  • Baking pans
  • oven
  • blender


  • 1 cup sugar
  • ½ cup water and if possible, a few drops of lemon/lime juice to avoid crystallization
  • 14 oz sweetened condensed milk
  • 14 oz canned coconut milk
  • 5 eggs at room temperature
  • 1 tsp pure vanilla extract


  • Preheat oven to 350° F (180° C).
  • In a nonstick medium skillet or saucepan, stir together sugar, water, and a few drops of lemon/ medium and cook over medium heat until sugar is melted and turns into an amber color (about 8-10 minutes). Make sure to not stir or disturb the mixture while cooking! Pour into an 8-inch round pan, quickly swirl the caramel around the bottom and sides of the pan to coat, and let sit for at least 3-5 minutes or until hardened.
  • In a blender, combine sweetened condensed milk, coconut milk, eggs, and vanilla until smooth (and there are no visible traces of eggs), about 30-60 seconds. Pour the mixture into the pan.
  • Prepare the bain-marie (water bath) by placing the flan pan into a 13×9-inch baking pan. Fill the outer pan with boiling water to halfway up the flan pan.
  • Bake for 45 minutes or until the coconut flan is set and slightly jiggly. Transfer the flan pan to a wire rack for about 30 minutes. Then, place in the fridge for at least 4 hours or until the flan is chilled.
  • To unmold, warm the bottom of the pan on a warm water bath for about 3-5 minutes and gently run a paring knife around the edges of the pan. Place a large plate over the pan and invert while holding tightly to unmold the flan.
  • Top with coconut flakes for garnish. Chill until serving time!

Recipe Notes

You can store the coconut flan in an airtight container in the fridge for up to 5-6 days. Do not freeze because it will alter the smooth texture when thawed.


Calories: 274kcal | Carbohydrates: 37g | Protein: 6g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 79mg | Sodium: 74mg | Potassium: 236mg | Fiber: 1g | Sugar: 36g | Vitamin A: 187IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 1mg
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