Do Share Recipe

I have to admit, every time I make this Coconut Caramel Flan Recipe, I feel like I’m creating a little slice of tropical paradise. The smooth custard paired with rich, golden caramel never fails to impress. I love how the coconut adds a subtle sweetness and depth to the dessert, making it feel both elegant and comforting.

Honestly, it amazes me how easy it is to make, yet it looks like something from a fancy bakery. After trying this recipe, I always find myself reaching for seconds—and sometimes even thirds! You can also enjoy similar comforting flavors in the Italian Crescent Casserole Recipe.

Ingredients

Here’s what you’ll need to make this luscious dessert. Each ingredient adds a special touch, so I’ve included a few tips to help you get the best results:

1 cup sugar – For caramel, use granulated sugar and melt slowly for a rich golden color.
1/2 cup water – Helps the sugar dissolve evenly and prevents burning.
5 eggs – Use fresh eggs for the creamiest custard.
1 cup cream of coconut – This adds sweetness and that classic tropical coconut flavor.
1 cup sweetened condensed milk – Essential for the smooth, caramelized texture.
1 can (13.5 oz) coconut milk – Provides richness and a natural coconut taste.
1 teaspoon pure vanilla extract – Enhances all the flavors without overpowering them.

Note: Serves 8 generously.

Variations

This flan is versatile, and you can tweak it based on your preferences:

Dairy-free: Use full-fat coconut milk and coconut cream instead of condensed milk.
Sugar-free: Swap sugar and condensed milk for a natural sweetener like erythritol or monk fruit.
Flavor boosters: Add a teaspoon of lime zest or a splash of rum for an extra layer of tropical flavor.
Mini servings: Use individual ramekins for personalized portions, or pair with something light like the BLT Chicken Salad Recipe for a balanced dessert-meal combo.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes

Equipment You Need

Measuring cups and spoons – For precise ingredient portions.
Mixing bowl – To whisk your custard ingredients together.
Electric mixer – Makes blending eggs and coconut milk smooth.
13 x 9-inch baking pan – Holds water for a water bath to ensure even baking.
9-inch round cake pan – For baking the flan itself.
Small saucepan – For melting sugar into caramel.
Spoon and spatula – To stir and pour custard evenly.
Ramekins or serving dishes – Optional, for individual servings.

How to Make Coconut Caramel Flan

Preparing the Oven and Water Bath

First, preheat your oven to 325°F. Fill a 13 x 9-inch baking pan with about an inch of water. This will act as a gentle water bath, ensuring your flan bakes evenly and stays creamy.

Making the Caramel

In a small saucepan, combine sugar and water. Heat over medium, stirring until the sugar dissolves. Let it simmer without stirring until it turns a light golden brown, which usually takes around 10 minutes.

Mixing the Custard

In a mixing bowl, whisk together eggs, cream of coconut, sweetened condensed milk, coconut milk, and vanilla until smooth. Pour this mixture gently over the caramel in your flan pan.

Baking the Flan

Place the 9-inch flan pan inside the 13 x 9-inch water bath. Cover loosely with foil and bake for about 1 hour and 15 minutes. The flan is done when it’s set but slightly jiggly in the center.

Cooling and Serving

Remove the flan from the water bath and let it cool completely in the refrigerator. When ready, run a butter knife around the edges and carefully invert onto a serving plate for that elegant, glossy finish.

Additional Tips for Making this Recipe Better

I always melt the sugar slowly and evenly; patience gives the richest caramel.
Let the flan chill for at least 4 hours—or overnight—so it sets perfectly.
I like to strain the custard mixture through a fine sieve for the smoothest texture.
Use a silicone spatula to pour the custard over the caramel gently, avoiding air bubbles.

How to Serve Coconut Caramel Flan

I love serving this flan chilled straight from the fridge. For a beautiful presentation, drizzle extra caramel on top and sprinkle toasted coconut flakes. You can also garnish with edible flowers or a small dollop of whipped cream for a dessert that looks as good as it tastes.

Nutritional Information

Here’s a quick snapshot of the nutrition per serving:

Calories: 228 – A rich dessert, so a little goes a long way.
Protein: 6g – From the eggs and coconut milk.
Carbohydrates: 29g – Mostly from sugar and condensed milk.
Fat: 22g – Creamy and satisfying, thanks to coconut and eggs.

Make Ahead and Storage

Refrigerating

The flan can be made ahead and stored in the fridge for up to 4 days. Keep it covered with plastic wrap or in an airtight container.

Freezing

You can freeze the flan, but I recommend slicing into individual portions first. Wrap each piece tightly in plastic wrap and foil. Frozen flan lasts up to 2 months.

Reheating

Flan is best served cold, but if you prefer a slightly warmer dessert, let it sit at room temperature for 15–20 minutes before serving.

Why You’ll Love This Recipe

Here’s why this Coconut Caramel Flan always wins me over:

Ease of preparation: Simple steps, but impressive results that look like they belong in a restaurant.
Tropical flavor: The coconut gives it a sweet, exotic taste without being overwhelming.
Creamy texture: Perfectly smooth custard with a rich caramel top.
Customizable: Can easily be made dairy-free, sugar-free, or portioned individually.
Elegant dessert: Ideal for dinner parties or a special treat at home, it always impresses guests.

This Coconut Caramel Flan is a dessert I keep coming back to. It’s comforting, indulgent, and surprisingly easy to make. Every bite feels like a little tropical escape, and I love that it’s versatile enough to adapt to my mood or ingredients on hand. If you’re looking for a sweet, creamy treat that feels special without hours of work, this flan is the answer!

Ben Carraoli