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    Home » Recipes » Desserts » Coconut Flan Recipe (Flan de Coco)

    Coconut Flan Recipe (Flan de Coco)

    Last Updated: Feb 9, 2022

    Jump to Recipe Print Recipe
    slice of coconut flan being served

    A popular and simple Latin American dessert, this coconut flan recipe is both decadent and delicious.

    slice of coconut flan being served

    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. 

    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.

    A coconut flan topped with shredded coconut

    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.

    Flan ingredients laid out on a counter and labeled

    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.
    Four images of flan preparation: baking pan with caramel, Flan mixture being poured in to baking pan, and setting water bath

    How To Make A Coconut Flan

    1. Preheat the oven to 350 degrees.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. 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.
    A coconut flan topped with shredded coconut with a slice cut out

    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.

    Holding up the coconut flan to the camera

    Frequently Asked Questions

    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, 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.

    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.

    A slice of the flan on a white plate

    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

    • Chocolate Flan
    • ​​Pineapple Flan
    • Pumpkin Muffins
    • Chai Rice Pudding
    • No-Bake Dulce De Leche Cheesecake
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    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
    3.88 from 16 votes
    slice of coconut flan being served
    A popular and simple Latin American dessert, this coconut flan recipe is both decadent and delicious.

    INGREDIENTS

    • ½ cup granulated sugar
    • 1 can (13.5 ounces) coconut milk
    • 1 can (14 ounces) condensed milk
    • ½ cup evaporated milk
    • 5 large 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.
    • 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 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.

    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 February 2022 with new photos, and extra notes and tips. 

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    I’m a working mom, whose love for food led me to start this blog as a resource for other busy parents. I’m passionate about creating quick and easy versions of the recipes I grew up eating to share with busy parents who want to cook foods filled with Latin flavors that don’t take a ton of time to prepare.

    It is my mission to show you that you can make great flavorful dishes at home without spending the entire day in the kitchen.

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    Reader Interactions

    Comments

    1. Denise

      March 04, 2022 at 7:23 am

      Do you covet it while baking or not?

      Reply
      • Vanessa

        March 14, 2022 at 11:00 am

        I do not cover it, but you definitely can if you wish to.

        Reply
    2. Grimi

      August 19, 2021 at 3:31 pm

      5 stars
      Me encanta!

      Reply
    3. Ivonne

      October 13, 2020 at 8:08 pm

      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.

      Reply
      • Vanessa

        July 21, 2021 at 6:00 pm

        You might have overcooked it!

        Reply
    4. Sush

      October 08, 2020 at 12:53 am

      What can you substitute for eggs? Thankyou

      Reply
      • Vanessa

        July 21, 2021 at 6:04 pm

        Flan is an egg-based custard so I don't think you can substitute the eggs for anything.

        Reply
    5. Angel

      February 22, 2020 at 8:30 am

      It was fantastic!!

      Reply
      • Vanessa

        February 24, 2020 at 5:48 pm

        Glad you liked it! 🙂

        Reply
    6. Yoided

      November 20, 2019 at 3:43 pm

      Hi!

      Do you cover the flan?

      Reply
      • Vanessa

        November 21, 2019 at 9:25 am

        Hi! No, you don't need to cover the flan. 🙂

        Reply
    7. Yoided

      November 20, 2019 at 2:34 pm

      Hi!
      Can I use coconut cream instead of coconut milk?

      Thanks!

      Reply
      • Vanessa

        November 21, 2019 at 9:26 am

        You can certainly test the recipe with coconut cream instead. However, this might affect the flan's texture.

        Reply
    8. elizabeth mavrelis

      August 18, 2019 at 12:40 pm

      I'm planning on making this tomorrow. Do you generally add that extra sugar for more caramel? Thanks!

      Reply
      • Vanessa

        September 03, 2019 at 1:46 pm

        Hi! Yes you can add more sugar for extra caramel. 🙂

        Reply
    9. Jennifer Harrilal

      June 13, 2019 at 1:16 pm

      5 stars
      Love, love this recipe. The flan is sooo smooth and not too sweet. This is a keeper. Thank you so much.

      Reply
      • Vanessa

        June 17, 2019 at 12:19 am

        Thank you! So happy to know you enjoyed it. <3

        Reply
    10. John

      January 26, 2019 at 4:03 pm

      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?

      Reply
      • Vanessa

        February 11, 2019 at 11:32 pm

        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.

        Reply
    11. Elizabeth

      December 11, 2018 at 4:13 pm

      You don’t use cream cheese

      Reply
    12. Virginie

      October 28, 2018 at 5:59 am

      Hi, thanks for the recipe. Is the oven temperature correct? 350 degrees??

      Virginie

      Reply
      • Vanessa

        October 29, 2018 at 12:17 pm

        That is correct, 350 degrees F.

        Reply
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    I grew up learning to cook traditional Dominican food, and I believe in the power of a good meal to bring a family together.

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