A popular and simple Latin American dessert, this coconut flan recipe is both decadent and delicious.
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!
What is flan?
There are two different types of flan — a dessert flan and fruit flan. A dessert flan is a baked custard topped with caramel, while a fruit flan is a tart-like sweet pastry with filling. However, when talking about flan in a Dominican context, the classic dessert flan is the most common form.
This flan is made up of eggs, sweet condensed milk, cream, or whole milk and a preferred choice of flavorings such as vanilla, coconut, chocolate, or pumpkin. Flan can also be referred to as crème caramel, caramel pudding, or caramel custard.
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Flan is not to be confused with crème brulee, a burned cream that resembles a custard dessert but mostly known for its burnt top. Unlike crème brulee, flan is topped with a soft and liquid caramel whereas crème brulee is topped with a hardened caramelized sugar, requiring a special torch tool.
Overall, flan is thoroughly enjoyed within Spanish and Latin American cultures such as Mexico, Argentina, and of course, the Dominican Republic. However, preparation varies throughout. While in restaurants you may have seen this dessert served in the shape of a cone, you’ll usually see it in a cubic shape within different households, including my own.
Flan vs. Quesillo
Understanding the difference between flan and quesillo is quite complex no matter where you’re from. Some may say they’re completely different, while others will say it’s the exact same thing with a different name.
While doing my research I’ve come to terms with the fact that flan and quesillo are definitely very similar but they also differ only based on how you go about baking your dessert of choice. They coincide when it comes to their appearance and common ingredients such as sweetened condensed milk, evaporated milk, eggs, and vanilla. However, where most will agree where they’re not the same is when it comes to its texture.
Quesillo apparently has a spongy texture, while flan is more creamy. Another common difference that many will bring up is flavoring in that quesillo can be baked using flavorings such as pineapple or coconut. However, as this post shows, the same can also be done for flan.
Overall, it’s not exactly clear what separates the two desserts, other than the fact that many will go about their choice of ingredients and process of baking differently.
Ingredients To Make This Coconut Flan Recipe
- Sugar – The sugar is used to make the caramel for the flan. I use regular granulated sugar.
- Coconut milk – Used as part of the base for the custard and to add tropical coconut flavor.
- Condensed milk – We will use condensed milk to sweeten the custard.
- Evaporated milk – Use as part of the base for the flan mixture.
- Eggs – Use large eggs for this recipe.
- Vanilla extract – For flavor!
- Shredded coconut flakes – This is optional as it will be used for garnish only.
How To Make A Coconut Flan
- Preheat the oven to 350 degrees.
- Heat sugar in a small saucepan over medium heat to make the caramel. Stir constantly until melted and golden brown; Pour into an 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 the pan. If a blender is not accessible, you can also whisk the mixture in a large bowl.
- Prepare a water bath by placing the 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, place 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
One time my friend Natalia requested that I make a coconut flan, or flan de coco for dessert being it’s her favorite dessert. So, I did. We were celebrating her belated birthday after all and I really wanted to make her happy. It’s because of her that this fantastic recipe came to be.
Now, this was not a new recipe for me to make. I had made this coconut flan countless times, but it’s the first time I took the time to write it down and share it here. I’ve always loved coconut-flavored foods, especially desserts. Adding coconut to my flan recipe was always just natural to me and I prefer it over regular flan, although they are both equally delicious.
It’s not a surprise to me why flan is my friend’s favorite dessert. Flan is sweet, smooth, and delicious. You can never go wrong with it. It is one of those desserts you indulge in and don’t feel like you’re having too much because really, you can never have too much.
Frequently Asked Questions
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, which 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.
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.
Flan Variations
There are plenty of variations of flan. While there’s generally no limit to the different types of flavors you can prepare your flan, the most popular recipes are the classic flan, chocolate flan, pineapple, pumpkin flan, orange flan, lime flan, and the list goes on. Check out the recipes for my chocolate and pineapple flan!
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
Coconut Flan
Author:Equipment
- 1 Flan Mold optional
Ingredients
- 1/2 cup granulated sugar
- 1 can (13.5 ounces) coconut milk
- 1 can (14 ounces) condensed milk
- 1/2 cup evaporated milk
- 5 large eggs
- 1 teaspoon vanilla extract
- 1/4 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.
- Combine coconut milk, condensed milk, evaporated milk, eggs, and vanilla in a blender. Pour the mixture into the pan.
- Prepare a water bath by placing the round cake pan in a 13×9 baking pan. Fill the outer dish with hot water to 1/2 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, place 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
The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.
*Update Notes: This coconut flan recipe was originally published in April 2015. It was updated in February 2022 with new photos, and extra notes and tips.
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Denise says
Do you covet it while baking or not?
Vanessa says
I do not cover it, but you definitely can if you wish to.
Grimi says
Me encanta!
Ivonne says
So I tried making the flan today , and I don’t know if I did something wrong because it came out a bit dry from the inside and a bit wobbly.
Vanessa says
You might have overcooked it!
Sush says
What can you substitute for eggs? Thankyou
Vanessa says
Flan is an egg-based custard so I don’t think you can substitute the eggs for anything.
Angel says
It was fantastic!!
Vanessa says
Glad you liked it! 🙂
Yoided says
Hi!
Do you cover the flan?
Vanessa says
Hi! No, you don’t need to cover the flan. 🙂
Yoided says
Hi!
Can I use coconut cream instead of coconut milk?
Thanks!
Vanessa says
You can certainly test the recipe with coconut cream instead. However, this might affect the flan’s texture.
elizabeth mavrelis says
I’m planning on making this tomorrow. Do you generally add that extra sugar for more caramel? Thanks!
Vanessa says
Hi! Yes you can add more sugar for extra caramel. 🙂
Jennifer Harrilal says
Love, love this recipe. The flan is sooo smooth and not too sweet. This is a keeper. Thank you so much.
Vanessa says
Thank you! So happy to know you enjoyed it. <3
John says
Hi..So Ive made this several times and the first time it came out perfect..creamy and rich. Since then, following the same instructions (the only difference is Ive cooked it in a pyrex bowl – in a water bath) it has come out grainy, not the smooth decadent flan Ive been craving since the first time I made this.
Any ideas?
Vanessa says
Hi John, are you using the pyrex glass bakeware? These usually conduct heat at a higher level than regular bakeware. So you might be over-baking the flan. From what you tell me that the flan is now coming out grainy, it sounds to me that this might be the case. Try baking for less time or change the bowl of the water bath to a regular baking pan. I hope that helps.
Elizabeth says
You don’t use cream cheese
Virginie says
Hi, thanks for the recipe. Is the oven temperature correct? 350 degrees??
Virginie
Vanessa says
That is correct, 350 degrees F.