Spanish coconut flan: Coconut Flan Recipe – Analida’s Ethnic Spoon
Coconut Flan Recipe – Analida’s Ethnic Spoon
Published: • Modified: • by Author: Analida • Word count:2148 words. • About 11 minutes to read this article. • This post may contain affiliate links.
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Coconut flan recipe is a great addition to any recipe box/binder. The preparation can be a bit tricky since it requires a certain amount of babysitting. Nevertheless, it’s not difficult to make. Take your time and you’ll end with with an impressive, delicious, smooth and creamy dessert.
Flan de coco – or coconut flan with little flecks of cinnamon and caramel drizzled over it! Que Rico!
( No, I didn’t spill the coffee on the plate. Although it looks a little like coffee.)
What is flan?
Flan is basically a baked custard dessert with a caramel topping. The custard consists of evaporated milk, coconut milk, eggs, sugar and vanilla. Making the caramel topping is simple.
Melt sugar in a skillet until it just turns brown and quickly pour it into your baking dish to coat the bottom. The caramel becomes the top when you flip over the flan after it has baked.
Jump to:
- What is flan?
- Flan history
- Step by step photos to make coconut flan:
- Tips for making coconut flan
- Frequently Asked Questions
- Coconut Flan Recipe
Flan history
Flan has been around since Roman times when people began to keep domesticated chickens in their homes. Cooks needed an outlet for all the surplus eggs, thus the flan was born. Flan was also a common dish in the Middle Ages, however it was served savory. The sweet dish we know today was developed later. For more information on flan, check out my article on flan history.
Step by step photos to make coconut flan:
- Step 1: Gather all your ingredients and have them measured out and ready to go: Coconut milk, evaporated milk, eggs, sugar, vanilla, cinnamon, salt and coconut flakes.
- Step 2: Preheat your oven to 350°F. Add ¼ tsp cinnamon to the coconut flakes and stir together in a bowl so they are coated. Place the coconut flakes on a baking sheet and lightly toast them in the oven for about 5 minutes or just until they brown on the edges.
- Step 3: Place ½ cup of sugar in a small sauce pan on medium heat. Stir constantly while the sugar melts.
- Step 4: Once all the sugar has melted it will have a nice light brown color.
- Step 5: Quickly pour the melted sugar evenly around the flan pan and tilt the pan to coat all the sides while hot.
- Step 6: In a separate sauce pan on medium heat combine the evaporated milk and coconut milk. Slowly bring this to a simmer.
- Step 7: In a mixing bowl whisk the eggs until fluffy (about 1 minute) then add the sugar until well combined. Add the cinnamon, salt and vanilla then whisk until combined.
- Step 8: Slowly add the hot milk and coconut mixture to the eggs and sugar while whisking fast. Use a hand whisk and do not allow the eggs to curdle so temper the hot liquid slowly into the eggs until is all combined.
- Step 9: Pour the liquid through a stainer into a large pyrex pitcher.
- Step 10: Place a roasting pan on the oven rack (extended out) and have the flan pan inside. Slowly pour the mixture into the flan pan.
- Step 11: Pour warm water into the roasting pan so it comes up about half way up the sides of the flan pan. Bake for 45-60 minutes until the filling is set. Remove from the oven once set and allow to cool to room temperature in the water bath. Once it has reached room temperature place it in the refrigerator for a couple hours to chill.
- Step 12: Once the flan has chilled take a small thin blade knife and cut around the outside and inside edge of the flan pan. Lay a plate on top of the flan pan.
Lay a plate on top of the flan pan.- Step 13: Flip the flan pan and plate over and allow it to drop out of the pan.
- Step 14: Lift the flan pan up and serve from the plate.
Tips for making coconut flan
- The first step is to make that caramel and get it onto the flan pan while it is still running before it hardens.
- Get all your items ready before you start melting the sugar. Once the sugar starts to melt in the pan you need to keep stirring so it won’t burn. As soon as you get that nice golden brown color you are ready to pour it into your flan pan.
- Tilt the pan every direction and get a nice coating of caramel around the pan but work fast because it hardens quickly. Coat the pan evenly and set it aside and start working on the coconut custard.
- To determine if the flan is set while baking, carefully jiggle the roasting pan, the flan it should jiggle like jello with a firmness when it has set. If you see waves or ripples on the surface, (like when you toss a stone into a pond) it has not set and needs more time. Once it has set remove it from the oven and let it come to room temperature.
- The water bath is critical for a really slow bake and keeps you from getting that scrambled egg texture. You can use a cake tester to check when it is done but I also like to use the jiggle test above to see if it has set. The jiggle test has never failed me!
- In this variation, it has coconut milk added for flavor. So yummy! You want to get a very silk smooth texture and that requires tempering the eggs into the hot liquid.
- So the simmering evaporated milk and coconut milk have to be combined with the egg mixture very slowly so as to not “cook” the eggs. You don’t want a scrambled egg textured flan.
- Once you have all this combined I like to strain mine and any bits of egg or pieces of the simmered liquid that may have formed small chunks are eliminated from my smooth custard.
If you see waves or ripples on the surface, (like when you toss a stone into a pond) it has not set and needs more time. Once it has set remove it from the oven and let it come to room temperature.
Place the coconut flan in the refrigerator for a couple hours after it has cooled. Remember that caramel we melted in the pan? That becomes the topping in a way. Yes, flan is kind of an upside down custard. I like to take a very thin small knife with flexible blade and go around all the edges of the pan to get it loose. Once it is loose, I place my serving platter on top and invert it. You will see all that glorious liquid caramel running all over your custard after you flip it. So good! Save this and drizzle it over your flan. Enjoy!
Frequently Asked Questions
How long can I keep the flan?
The coconut flan will keep nicely stored in an airtight container in the refrigerator for 5-6 days.
Can I freeze the coconut flan?
No, since this contain dairy it will not freeze well and will split and have a bad texture when thawed.
What is flan de coco made of?
This recipe is the same as flan de coco and it uses eggs, coconut milk, evaporated milk, sugar, salt, vanilla extract and some coconut flakes to sprinkle on top.
Can I make the coconut flan ahead of time?
Yes, you can make this up to 5 days in advance. Once the flan has set and chilled in the refrigerator for a few hours store it in an airtight container.
If you love trying ethnic style desserts that are very easy to make here are a few of my favorites:
Polvorones de limón are a Spanish shortbread cookie with a hint of lime and dusted with powdered sugar.
Pistachio rosewater cookies are a Middle Eastern style shortbread cookie with just a floral hint of rosewater.
Tusenbladstarta is a Swedish cake like dessert that is like baking 6 big cookies and layering them with custard cream.
5 from 3 votes
Coconut Flan Recipe
Flan is a light custard that is baked, cooled and eaten cold.
This particular version is flavored with coconut flakes and coconut milk.
Course Dessert
Cuisine Latin American
Keyword baking, coconut, custard, flan, postre
Prep Time 45 minutes
Cook Time 1 hour
Chill time 2 hours
Total Time 3 hours 45 minutes
Servings: Change to adjust-> 12 people
Calories 231 kcal
Author Analida Braeger
- ⅓ cup coconut flakes lightly toasted
- ¾ tsp cinnamon ground
- ¾ cup sugar for the custard
- ½ cup sugar to caramelize in pan
- 15 oz coconut milk
- 12 oz evaporated milk
- 5 eggs
- ½ tsp kosher salt
- 1 tsp vanilla extract
Preheat your oven to 350°F.
Toss ¼ teaspoon of the cinnamon with the coconut flakes in a bowl until they are coated and lightly toast on a baking tray in the oven (about 5 minutes). Remove and set aside.In a small saucepan on medium heat slowly melt the sugar stirring constantly with a silicon spatula or a wooden spoon. The sugar should achieve a golden brown caramel color. Once the sugar begins to melt, do not walk away or you might risk burning it. Once caramelized, pour into the flan/pie pan and tilt to cover.
In a separate saucepan, combine the evaporated milk and coconut milk and slowly bring to a simmer.
In a mixing bowl, whisk the eggs for about 1 minute. Add the sugar, cinnamon, salt and vanilla and mix well. Now comes the tricky part: when you temper the hot milk mixture into the cold eggs. This step needs to be done slowly and carefully or your egg mixture will certainly curdle.
Pour your hot milk mixture into a Pyrex cup with a spout. Slowly, very slowly, pour in small amounts of the milk mixture into the egg mixture and whisk until it is fully incorporated.
Repeat the process slowly, each time adding small amounts of your hot mixture into the eggs.When all ingredients are combined, use a strainer to transfer the mixture into the pan you will be baking your flan in. Place the flan pan inside a roaster pan and slowly add warm water. The water level should come up about half ways up the flan pan. Bake until the center sets. Check at 30 minutes and about every 10 minutes after. You can use a cake tester to check for doneness. Flan should giggle slightly like jello when set.
*One important tip: Pull oven rack out and then fill the pan on the rack, this way you won’t have to transport it to the oven and risk dropping or spilling it.
When custard is done, remove from oven and allow it to cool at room temperature in the water bath. This will allow for cooling to take place gradually. You will notice small dark flecks, don’t be alarmed, the flecks are from the cinnamon.
Once flan is at room temperature place in the refrigerator for a couple of hours.
To serve your flan, cut around the edges of the pan then carefully invert onto a larger plate. The flan will drop onto the plate and then sprinkle with the coconut flakes.
Toss ¼ teaspoon of the cinnamon with the coconut flakes in a bowl until they are coated and lightly toast on a baking tray in the oven (about 5 minutes). Remove and set aside.
Repeat the process slowly, each time adding small amounts of your hot mixture into the eggs.
To serve your flan, cut around the edges of the pan then carefully invert onto a larger plate. The flan will drop onto the plate and then sprinkle with the coconut flakes.Here are some tips on making a great flan dessert.
- The first step is to make that caramel and get it onto the flan pan while it is still running before it hardens.
Use only a good quality vanilla extract. The difference is huge.
You will need a round roaster pan to do the water bath in. I normally use a disposable one. It can last up to three or four uses.
I normally use a flan pan which can also be used for crème caramel (The French’s version of flan). If you do not have a flan pan, a conventional pie plate will be adequate.
- Get all your items ready before you start melting the sugar. Once the sugar starts to melt in the pan you need to keep stirring so it won’t burn. As soon as you get that nice golden brown color you are ready to pour it into your flan pan.
- Tilt the pan every direction and get a nice coating of caramel around the pan but work fast because it hardens quickly. Once the pan is coated you can set it aside and start working on the coconut custard.
- To determine if the flan is set while baking, carefully jiggle the roasting pan, the flan it should jiggle like jello with a firmness when it has set. If you see waves or ripples on the surface, (like when you toss a stone into a pond) it has not set and needs more time. Once it has set remove it from the oven and let it come to room temperature.
- The water bath is critical for a really slow bake and keeps you from getting that scrambled egg texture. You can use a cake tester to check when it is done but I also like to use the jiggle test above to see if it has set. The jiggle test has never failed me!
Frequently Asked Questions:
- How long can I keep the flan? The coconut flan will keep nicely stored in an airtight container in the refrigerator for 5-6 days.
- Can I freeze the coconut flan? No, since this contain dairy it will not freeze well and will split and have a bad texture when thawed.
- Can I make the coconut flan ahead of time? Yes, you can make this up to 5 days in advance. Once the flan has set and chilled in the refrigerator for a few hours store it in an airtight container.
Nutrition Facts
Coconut Flan Recipe
Amount Per Serving
Calories 231 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 9g56%
Cholesterol 76mg25%
Sodium 158mg7%
Potassium 201mg6%
Carbohydrates 25g8%
Sugar 23g26%
Protein 5g10%
Vitamin A 165IU3%
Vitamin C 0.
9mg1%
Calcium 92mg9%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.
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Coconut Flan
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Coconut Flan derives its delectability from the classic Latin dessert and adds a unique Caribbean twist—to a coconut lover’s delight!
This Coconut Flan recipe features the fruit twice—first, with splashes of GOYA® Coconut Milk and, again, with smooth GOYA® Cream of Coconut. Our Coconut Flan is so cool and silky, you’ll think you’re in the tropics.
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Ingredients
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Directions
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Step 1
Heat oven to 325°F. In a small, heavy saucepan over medium-high heat, bring sugar and ½ cup water to a boil, stirring until the sugar dissolves. Using a wet pastry brush, wipe off any sugar that sticks to the sides of the pan. Cook, without stirring, swirling the pan, until the syrup turns golden brown, about 10 minutes. Carefully pour the hot caramel into eight 4 oz. ramekins; set aside to cool.
Step 2
In a large bowl, using a whisk, beat the eggs until completely combined. Whisk in the cream of coconut, condensed milk, coconut milk and vanilla until smooth. Divide the egg mixture evenly among ramekins.
Step 3
Place ramekins in a shallow baking dish and place in the middle rack of the oven.
Pour in enough hot water to come halfway up the sides of the ramekins; cover with aluminum foil. Bake until the Flan is set but still wiggly in the center, 1 hour – 1 hour 15 minutes. Using tongs, carefully remove the ramekins from the water. Transfer to refrigerator to cool completely.
Step 4
When ready to serve, gently run butter knife around edges and invert onto serving plates. Garnish with raspberries and mint leaves, if desired.
The key to success when making Flan is cooking it in a water bath: The water diffuses the heat from the oven to gently cook the custard and provide its characteristically smooth texture. To make sure the water bath is doing its job, take a peek a few times during the cooking process. If the water is evaporating too quickly, just pour in some more. If the water is boiling, slip in a few ice cubes to quickly cool it down.
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Recipe Reviews
Wilnelia Rodriguez
Gracia es excelente la receta, ya que mi esposo le encanta los Flanes, y si es Goya tiene que ser bueno🙋👍
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Coconut Flan
Wilnelia Rodriguez
Gracia es excelente la receta, ya que mi esposo le encanta los Flanes, y si es Goya tiene que ser bueno🙋👍
Mark Kuhnle
Delicious! This dessert is extremely tasty!
brushjl
My son helped me make this and loved it.
It’s a bit too sweet for me so i may cut down on the sugar if i make it again.
Caroline Morales
Riquisimooooo grax goya por su receta
Yaritsa Rodriguez
I never had flan before and I had a craving for flan. So I decided to make Goya Coconut Flan and I must say it tastes amazing!!!
zulma lind
Muy buena receta y sencilla. Gracias y si es Goya de seguro que es bueno!
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90,000 coconut flan, step -by -step recipe for 2114 kcal, photo, ingredients
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Preparation
9000 melting in the mouth, giving pleasure from every bite. When baking, the flan is divided into 2 layers: the coconut rises up and, when turned over, forms the base, and the most delicate cream covered with caramel is formed on top! nine0003
Coconut lovers will definitely appreciate it.
I tried 1/3 of the recipe and got 2 servings. I give the recipe in full.
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Nutritional value per serving
352
kcal
14%
| Protein |
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