Our Flan de Coco recipe has a delightful tropical twist on the traditional caramel flan, infusing the creamy custard with the exotic flavors of coconut. With its velvety texture, rich coconut undertones, and signature layer of golden caramel on top this Flan de Coco is not just a dessert, it’s a journey of the senses. Whether you’re hosting a special occasion or simply want to treat yourself to a taste of the tropics, Flan de Coco is the perfect choice. Your taste buds are in for a tropical vacation!
Unsalted butter, for greasing pan
1 1/2 cups sugar, divided
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1/2 cup whole milk
6 large eggs
3/4 cup shredded coconut, toasted, divided
01Preheat oven to 325°F and grease a 9-inch nonstick cake pan with butter. Heat 1 cup sugar in small saucepan over medium-high heat. Cook by gently swirling the pan, but not stirring, until sugar turns a deep caramel color, about 8 to 9 minutes.
02Pour caramel into prepared cake pan and spread evenly over bottom of pan. Set aside and let cool at room temperature.
03Whisk remaining sugar, condensed milk, evaporated milk, whole milk, eggs and 1/2 cup coconut together in large bowl. Pour into prepared cake pan over cooled caramel.
04Place cake pan inside a large baking pan. Pour hot water inside the baking pan until it reaches halfway up the cake pan.
05Bake until edges are set and flan wobbles just slightly, about 50 minutes to 1 hour.
06Let set at room temperature for 30 minutes. Transfer to refrigerator and chill until cold, about 4 hours. Cut around edge of cake pan. Invert flan onto plate and top with remaining coconut. Slice into wedges and serve.