Coconut Flan

Sweetened condensed milk and canned coconut milk make this flan extra rich and velvety smooth. Chill the flan overnight for a handy make-ahead recipe.

Coconut Flan
Servings: 8 Prep 15 mins Bake 325°F 45 mins Chill 4 hrs or overnight


  • 1 cup granulated sugar
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup canned light coconut milk
  • 4 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 1/2 cup coconut, toasted

Make It

1. Heat oven to 325 degrees F.

2. Place sugar in a medium-size heavy-bottomed saucepan and pour 1/3 cup water over it. Stir to dissolve. Bring to a boil over medium-high heat. Cook, without stirring, for about 10 minutes until amber colored. Pour into a 9-inch glass pie plate; swirl to coat bottom.

3. Blend condensed and coconut milks, eggs, vanilla and coconut extracts in a blender. Pour into prepared pie plate.

4. Place pie plate in large roasting pan. Add enough hot water to come halfway up side of plate. Bake at 325 degrees F for 45 minutes, until custard is just set. Transfer to wire rack; let cool. Refrigerate until completely chilled, 4 hours or overnight.

5. To serve, run a sharp knife around edge of custard. Invert onto a large plate, letting caramel run over top. Garnish with coconut.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 411, Fat, total (g): 12, chol. (mg): 124, sat. fat (g): 7, carb. (g): 67, fiber (g): , pro. (g): 9, sodium (mg): 125, Percent Daily Values are based on a 2,000 calorie diet.