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Coconut Caramel Flan Recipe
Ben Carraoli

Coconut Caramel Flan Recipe

I have to admit, every time I make this Coconut Caramel Flan, 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.
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Total Time 1 hour 25 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.