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This Coconut Flan is a luscious dessert that is not only beautiful but really simple to make and a great treat for any occasion. Made with just a handful of simple ingredients, this creamy coconut dessert only takes 5 minutes to prep!

A while ago, my friends and I had a last-minute Spring get-together to celebrate my best friend’s birthday. As was expected, I was in charge of the menu, which included this Crock-Pot Southwestern Chicken Chili and Cilantro Lime Rice and my now very popular coconut flan.

This is the tastiest and smoothest dessert you’d ever have!

Ingredients To Make This Coconut Flan Recipe

You just need a handful of basic ingredients to make this wonderfully creamy coconut dessert.

• Sugar
• Coconut milk
• Condensed milk
• Evaporated milk
• Eggs
• Vanilla extract
• Shredded coconut flakes

How To Make A Coconut Flan

• Preheat oven to 350 degrees.
• Heat sugar in a small saucepan over medium heat, stirring constantly until melted and golden brown; Pour into 8-inch pan. Working quickly, swirl melted sugar around the bottom and sides of the round pan to coat.
• In a blender, combine coconut milk, condensed milk, evaporated milk, eggs and vanilla. Pour the mixture into 8-inch pan.
• Prepare a water bath by placing an 8-inch round cake pan in a 13×9 baking pan. Fill the outer dish with hot water to ½ inch depth.
• Bake for 45 minutes or until a table knife inserted in the middle comes out clean. Cool on a wire rack for about 30 minutes. Then, place in the refrigerator for at least 4 hours.
• To unmold, please the bottom of the pan on warm water for about 5 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 flakes for garnish. Refrigerate until serving time.

The perfect dessert for any occasion

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 is because of her that this fantastic recipe came to be.

It’s not a surprise to me why Flan is my friend’s favorite dessert. Flan is sweet. Flan is smooth. Flan is delicious. You can never go wrong with it.

It is one of those desserts you indulge in and don’t feel like you are having too much because really, you can never have too much.

Can you make it ahead of time?

You want to make this flan at least 4 hours before you want to serve it so that it has time to set fully. Once it has set, you can keep the flan in an airtight container it will keep well for up to 5 days. It’s a great make-ahead coconut dessert!

Because this coconut flan contains dairy, it is best not to freeze it as the texture will be altered.

What do you make it in?

I made this in a normal round oven-safe baking pan, but if you want to be extra, try this amazing flan mold, specially made for making flan. You’re welcome!

Recipe Notes and Tips

• Bake the flan in a preheated oven so that it cooks evenly all the way through.
• It’s best to mix the ingredients with a blender so that everything is well combined. You can mix it by hand but it will take a little while longer.
• Be sure to allow 4 hours for the flan to set before serving.

More Dessert Recipes

• Chocolate Flan
• Pumpkin Muffins
• Chai Rice Pudding
• No Bake Dulce De Leche Cheesecake

Pin Recipe

Coconut Flan

Prep Time5 mins

Cook Time40 mins

Total Time45 mins

Servings: 8 servings

Calories: 392kcal

Print Recipe

Course: Dessert

Cuisine: Dominican, Latin

Author: Vanessa

3.56 from 9 votes

This luscious dessert is not only beautiful, but really simple to make and a great treat for any occasion.

INGREDIENTS

• ▢ ½ cup of sugar
• ▢ 13.5 oz can coconut milk
• ▢ 14 oz can condensed milk
• ▢ ½ cup evaporated milk
• ▢ 5 eggs
• ▢ 1 teaspoon vanilla extract
• ▢ ¼ cup shredded coconut flakes

INSTRUCTIONS

• Preheat oven to 350 degrees.
• Heat sugar in a small saucepan over medium heat, stirring constantly until melted and golden brown; Pour into 8-inch pan. Working quickly, swirl melted sugar around the bottom and sides of the round pan to coat.
• In a blender, combine coconut milk, condensed milk, evaporated milk, eggs and vanilla. Pour the mixture into 8-inch pan.
• Prepare a water bath by placing an 8-inch round cake pan in a 13×9 baking pan. Fill the outer dish with hot water to ½ inch depth.
• Bake for 45 minutes or until a table knife inserted in the middle comes out clean. Cool on a wire rack for about 30 minutes. Then, place in the refrigerator for at least 4 hours.
• To unmold, please the bottom of the pan on warm water for about 5 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 flakes for garnish. Refrigerate until serving time.

NOTES

• Bake the flan in a preheated oven so that it cooks evenly all the way through.
• It’s best to mix the ingredients with a blender so that everything is well combined. You can mix it by hand but it will take a little while longer.
• Be sure to allow 2 hours for the flan to set before serving.

Nutrition

Calories: 392kcal | Carbohydrates: 45g | Protein: 10g | Fat: 20g | Saturated Fat: 15g | Cholesterol: 124mg | Sodium: 134mg | Potassium: 406mg | Fiber: 1g | Sugar: 44g | Vitamin A: 319IU | Vitamin C: 3mg | Calcium: 206mg | Iron: 1mg

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*Update Notes: This coconut flan recipe was originally published in April 2015. It was updated in April 2020 with new photos, and extra notes and tips.