Easy coconut flan recipe: Coconut Flan Recipe (Smooth and Creamy)

Posted by alexxlab
April 15, 2023
0 Comments

Coconut Flan Recipe (Flan de Coco)

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.

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

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.

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

Coconut Flan

Author: Vanessa

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

4.34 from 45 votes

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 40 mins

Total Time 45 mins

Course Dessert

Cuisine Dominican, Latin

Servings 8 servings

Calories 392 kcal

1 8-inch round baking pan
1 Flan Mold optional

▢ 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

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.

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.

Calories: 392kcalCarbohydrates: 45gProtein: 10gFat: 20gSaturated Fat: 15gCholesterol: 124mgSodium: 134mgPotassium: 406mgFiber: 1gSugar: 44gVitamin A: 319IUVitamin C: 3mgCalcium: 206mgIron: 1mg

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.

Keywordcoconut dessert, coconut flan, How to make coconut flan

Tried this recipe?Tag @my.dominican.kitchen on Instagram

*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.

Flan de Coco – Coconut Flan (Video) Cooked by Julie

subscribesearch icon

Posted In: Cuban Recipes, Desserts, Holiday Recipes
November 24, 2014 — Updated October 20, 2019 — by Julie — Leave a Comment

Sharing is caring!

480
shares

Jump to Recipe – Print Recipe

Flan de coco is a delicious custard made with eggs, vanilla extract, condensed, evaporated, and coconut milk.

You’ll also love Coconut Tres Leches, Japanese Cotton Cheesecake, and M&M Brownies!

Boy does this coconut flan bring back memories. My mom would make this almost every weekend when I was a kid and my brother and I would devour it.

This is probably one of the easiest desserts to make. The toughest part is making the caramel sauce. Once the caramel sauce is done everything else is super easy. Literally, place all of the remaining ingredients into a blender and done.

Tips for a delicious flan de coco:

Toast the shredded coconut to give it a little extra color.
Add a bit of rum if you’re feeling frisky.

More Flan Recipes

Flan de Guayaba
Chocoflan
Flan

Coconut Flan

Print RecipePin Recipe

Course: Dessert

Cuisine: Cuban

Prep Time: 5 minutes

Cook Time: 1 hour 20 minutes

refrigerate: 4 hours

Total Time: 1 hour 25 minutes

Servings: 8 servings

Calories: 368kcal

Author: Julie Maestre

A creamy coconut custard loaded with coconut milk and shredded coconut. The perfect dessert for the Holidays.

▢ 14 oz can of condensed milk
▢ 12 oz can of evaporated milk
▢ 1 can of coconut milk
▢ 5 eggs
▢ 1 tsp vanilla extract
▢ 1/4 cup sweetened shredded coconut
▢ 1 cup sugar
▢ 1/4 cup water

Add the sugar and water to a saucepan and cook it over medium heat for about 15 mins, until it turns into a brown color.
Place the caramel into your baking dish, sprinkle 2 tbsp shredded coconut over the caramel, set aside.
Add the evaporated milk, condensed milk, coconut milk, eggs, remaining shredded coconut, and vanilla extract into the blender and then place the blended mixture into the baking dish.
Place the baking dish in a bigger baking dish and add some boiling water to create a water bath this will help the flan cook evenly.
Bake in a preheated oven at 350 degrees for 1 hour and 20 minutes.
Refrigerate for a minimum of 4 hours before serving.
Garnish with shredded coconut and enjoy!

Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!

Filed Under: Cuban Recipes, Desserts, Holiday Recipes

Reader Interactions

90,000 amazing coconut cake, step -by -step recipe for 3987 kcal, photo, ingredients

Add recipe

Recipe

Advertising

Viderait on the topic

Recipe from Julia Vysotsky

Campari Campari 9000 9000 . You will not find semolina, add semolina to the dough. Serve well with whipped cream, ice cream or heavy sour cream.

Julia Vysotskaya

September 24, 2013

Recipe from Yulia Vysotskaya

Blackberry and blueberry biscuit pie

Any forest berries, such as blueberries, are suitable for this pie.
Yulia Vysotskaya And you can make another cake!
nine0003

Yulia Vysotskaya

January 05, 2010

Recipe from Yulia Vysotskaya

Zucchini Pie

Instead of zucchini, you can take medium-sized zucchini.

Julia Vysotskaya

01 2010

Advertising

Valeria

08 November 2014

recipe for:

1 person

Description description , which has spread all over the Internet, and for some unknown reason is still missing from my favorite site

This pie is VERY easy and FAST to make, with the most affordable ingredients, and the taste is INCREDIBLE. Whoever tries it, they ask for the recipe (I know firsthand – I myself am like that). A year ago, a friend treated our team to her birthday – not a single indifferent person remained.
It’s tender, airy, soaked (wet), creamy coconut vanilla and VERY ORIGINAL (and I love recipes with a twist). All the ingredients for the dough are mixed, poured into a mold, the dry filling is evenly distributed on top, the cake is baked for half an hour and poured with liquid cream right hot! nine0084
This is just a miracle!!! One of the very rare recipes that I repeat regularly is just a lifesaver for all occasions!
Even the most inexperienced housewives will succeed. I RECOMMEND TO EVERYONE and FROM EVERYTHING: souls, hearts and belly! This is a MUST try!!!

* in the original recipe, 1.5 cups of flour are used in the dough, but I often put 1 cup (then the cake will be more fluffy and airy). If you add more flour – the dough will be denser, but it will also rise better – choose according to your taste
** in the original recipe, the pie is filled with 200 ml of cream (I indicated it), but I often pour 300 ml (I like wet, you know). I can pour 200 ml hot, and in the morning take it out of the refrigerator and add another 100-200 ml – according to my mood
Experiment and you to your liking!
*** the author believes that the pie tastes better chilled – I love it both warm and cold!

To the cookbook

With imagesWithout images

34%

38%

Based on your
age, weight and activity. It is a reference information.

Enter/Register

Ingredients for

Portion

9018 9018 9018 9018 9018 9018 9018 9018 9018 9018 9018 9018 9018 9018 9018 9018 9018 9018 90AM Filling

9000

Bake in an oven preheated to 180-200 degrees for 25-30 minutes. If you know behind your oven the peculiarity of intensively browning the top (mine definitely doesn’t sin with this – on the contrary, she likes to char the bottom) – after 10 minutes. baking, it is better to cover the cake with foil.

Pour the cream evenly over the hot cake!

And if you wish, taste or in cases of special solemnity, you can roast almond petals until golden (in the oven or in a dry frying pan) and decorate the finished cake with them! nine0003

share photo

agree?

Show all

Voices for the recipe of the day (16)

Voices for the sweet recipe of the month (2)

recipe tags

Participer -based kitchen

RECRECTION RECIPTION FRIENTS

filters

9000 9000 9000 9000 Reset All

Selections

Recipes of the Day

Recipes of the Month

Quick Recipes

9Ol000 cook amazing coconut pie | HozOboz

Ingredients
Cooking
The benefits of the dish
History of the dish

When you make today’s pie, you will immediately realize that this is the perfect and simply amazing coconut pie. It will take you less than an hour to prepare it, which means that this is an ideal baking option when, as they say, guests are on the doorstep. As always, KhozOboz comes to the rescue – we present to your attention a recipe for coconut pie. Especially it will appeal to lovers of the so-called “wet” baking. Thanks to the cream, the taste of coconut penetrates into the lush pulp of the pie, and the lushness of this pie is achieved thanks to a considerable amount of baking powder and the fact that the dough is cooked on kefir. nine0003

Speaking about the merits of this cake, it is impossible not to add a fantastic taste and aroma to the amazing simplicity of preparation and the availability of all ingredients. Yes, you yourself will see this for yourself, as soon as you put the form with the dough in the oven – in a few minutes your kitchen will be filled with the divine aroma of coconut. And after a while, the voices of your family will be heard, who will ask what smells so delicious. And believe me, from now on you will have to cook a coconut pie very often, because not only your family members, but also other relatives (both close and not so), friends, acquaintances, acquaintances of acquaintances, etc. will constantly ask for this . nine0003

History

Coconut pie, the recipe with a photo of which HozOboz offers you, came to us from German cuisine. Its original name is buttermilchschnitten, and, in fact, this is the name of any pie that is prepared on the basis of buttermilk or, in our case, kefir. Coconut is not an essential ingredient in this recipe. But who was the first to cook a coconut pie according to this recipe, history, alas, is silent.

In any case, this could not have happened before the fruits of the coconut palm reached Europe. And baking powder was not always known to mankind. You know, KhozOboz thinks that it doesn’t really matter when exactly this recipe appeared. The main thing is that this coconut cake is, and it’s great! KhozOboz understands that while you can judge this cake by the photo, but believe me, even the best photographs cannot convey the divine taste and aroma of this fantastic cake. nine0003

The benefits of coconut pie

The flaked coconut used in this recipe is rich in calories and fat. For example, for 100 g of coconut flakes, 65% are fats, while proteins and carbohydrates are 13-14% each. Coconut flakes, although it is the dried flesh of a coconut, practically does not lose useful substances. So, it contains vitamins B, C and E, as well as minerals – sodium, calcium, phosphorus, potassium, iron.

Coconut, which means coconut flakes, supports the immune system, improves digestion, reduces the risk of heart disease and cancer, and has antioxidant properties. So, rest assured, the cake will turn out excellent! Well, do not forget that pastries are traditionally rich in carbohydrates, which means that this is a sure way to quickly get enough and get the necessary energy for new achievements, including in the kitchen field. nine0003

Ingredients

Eggs – 1 pc.;
Kefir (or sour milk) – 1 glass;
Flour – 1. 5 cups;
Baking powder – 10 g;
Sugar – 1 cup;
Coconut – 100 g;
Cream – 200 ml;
Butter – 5 g.