Name: Coconut Caramel Flan Recipe
Prep time: 15 min
Cook time: 60 min
Ingredients: 1 cup granulated sugar – For caramel (I like using white sugar as it melts evenly without burning.); 4 large eggs – Room temperature eggs give a smoother custard texture.; 1 14-ounce can sweetened condensed milk – Provides the creamy sweetness that makes the flan rich.; 1 13.5-ounce can coconut milk – I use full-fat for the best silky texture and flavor.; 1 teaspoon pure vanilla extract – Enhances the overall flavor without overpowering the coconut.; Pinch of salt – Balances the sweetness and brings out the other flavors.

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I have to tell you, making the Coconut Caramel Flan Recipe is one of those desserts that instantly makes me feel like a home baker extraordinaire. The first time I tried it, the silky custard paired with rich caramel had me hooked.

I love how the subtle coconut flavor adds a tropical twist to the classic flan, and I often enjoy it alongside comforting desserts like the baked cinnamon apples recipe when I’m craving something sweet. Honestly, it’s easier to make than it looks, and I find myself making it whenever I want to impress friends or treat myself. Once you try it, I promise you’ll be coming back for seconds.

Ingredients

Here’s everything you’ll need to make this creamy, dreamy dessert. I’ve included some tips to help you get the best results.

1 cup granulated sugar – For caramel, I like using white sugar as it melts evenly without burning.
4 large eggs – Room temperature eggs give a smoother custard texture.
1 (14-ounce) can sweetened condensed milk – Provides the creamy sweetness that makes the flan rich.
1 (13.5-ounce) can coconut milk – I use full-fat for the best silky texture and flavor.
1 teaspoon pure vanilla extract – Enhances the overall flavor without overpowering the coconut.
Pinch of salt – Balances the sweetness and brings out the other flavors.

Note: several servings

Variations

I like experimenting with different flavors, and this recipe is very versatile:

Dairy-free: Replace condensed milk with coconut condensed milk or a nut-based milk for a vegan version.
Sugar-free: Use coconut sugar or a sugar substitute for caramel and custard.
Flavor-enhancing: Add a teaspoon of lime zest or a splash of rum for a tropical twist.
Toppings: Toasted coconut flakes, fresh berries, or a drizzle of chocolate sauce can add texture and color, much like what you’d find in the red velvet cheesecake bites recipe.

Cooking Time

Here’s a quick breakdown of how long you’ll need:

Prep Time: 15 minutes
Cooking Time: 50–60 minutes
Total Time: 1 hour 10–15 minutes

Equipment You Need

These are the tools I use and love for making flan:

Baking dish or flan mold – For cooking and shaping the flan.
Saucepan – To melt sugar into caramel.
Mixing bowl – To combine eggs and milk.
Whisk – For smooth blending of custard ingredients.
Oven-safe pan for water bath – Ensures gentle, even cooking.

How to Make Coconut Caramel Flan Recipe

Prepare the Caramel

I always start by melting the sugar in a small saucepan over medium heat. Stir occasionally until it turns a golden brown. Once ready, I carefully pour it into the baking dish, coating the bottom evenly.

Mix the Custard

In a mixing bowl, I whisk together eggs, sweetened condensed milk, coconut milk, vanilla, and salt. I make sure to mix gently to avoid bubbles, which keeps the custard silky.

Combine and Bake

I pour the custard mixture over the caramel in the baking dish. Then, I place the dish in a larger pan filled halfway with hot water for a gentle water bath. This ensures the flan cooks evenly without cracking.

Cool and Chill

After baking, I let the flan cool to room temperature. I always chill it in the fridge for at least 4 hours, but overnight chilling is best for perfect slicing.

Additional Tips for Making This Recipe Better

I’ve learned a few tricks after making this flan multiple times:

I always strain the custard mixture before pouring it over caramel to remove any egg lumps.
I use a torch or broiler very lightly if my caramel hardens too much; it softens nicely.
I make sure the water in the bath is hot but not boiling to prevent cracks.
I let the flan sit at room temperature for a few minutes before unmolding for easier release.

How to Serve Coconut Caramel Flan

Serving this flan is half the fun! I usually run a knife around the edges to release it from the mold. Then I invert it onto a serving plate, letting the caramel drizzle over the custard. For extra flair, I sprinkle toasted coconut flakes or add a few fresh berries on top. It looks elegant but is so simple to serve.

Nutritional Information

Here’s a general idea of what’s in a serving of this dessert:

Calories: Approximately 320 per slice
Protein: 6 grams
Carbohydrates: 45 grams
Fat: 15 grams

This flan is indulgent yet made with real ingredients that give it a naturally rich and satisfying flavor.

Make Ahead and Storage

Storing in the Fridge

I usually store flan covered in the refrigerator. It keeps well for up to 4–5 days. I find it tastes even better the next day when the flavors meld.

Freezing

While not ideal, you can freeze flan in an airtight container. It can last up to 2 months, but I recommend thawing in the fridge overnight for the best texture.

Reheating

Flan is best served cold, but if I need it slightly warmer, I let it sit at room temperature for 10–15 minutes. I never microwave it, as that can change the texture.

Why You’ll Love This Recipe

Here are a few reasons I keep coming back to this flan:

Smooth and creamy texture – It melts in your mouth with every bite.
Tropical flavor twist – Coconut adds a light, fresh flavor to classic caramel flan.
Easy to make – Minimal ingredients and simple steps make it beginner-friendly.
Versatile – Can be adapted for dairy-free or sugar-free diets easily.
Impressive dessert – Looks fancy but is straightforward to prepare, perfect for entertaining.

Ash Tyrrell