A delicious, tropical coconut flan -- authentically Caribbean!

Recipe Summary

prep:
10 mins
cook:
1 hr
additional:
8 hrs
total:
9 hrs 10 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Place 1 cup of the sugar in a small saucepan over medium heat. Cook gently, without stirring, but shaking occasionally until the sugar has melted. Continue cooking until the sugar has completely melted, and turned golden brown. Pour into a large, glass baking dish. Spread the caramel evenly over the bottom of the dish, then set aside to cool for 15 minutes before proceeding.

  • Once the caramel has hardened, pour the condensed milk, evaporated milk, milk, eggs, 1/2 cup sugar, and coconut into a blender. Blend for 3 minutes until smooth. Pour into baking dish over the caramel.

  • Bake in preheated oven for 45 minutes until set. When done, remove from oven and let cool for 30 minutes. Run a knife around the edges of the dish to separate the flan from the sides. Refrigerate overnight.

Nutrition Facts

297 calories; protein 8.3g 17% DV; carbohydrates 47.1g 15% DV; fat 9g 14% DV; cholesterol 114.1mg 38% DV; sodium 114.7mg 5% DV. Full Nutrition

Reviews (96)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/13/2008
This flan is delicious. I prepared it two days ago, but I made a couple changes: Instead of using regular milk, i added one cup evaporated milk and a can of coconut milk and it was great! Advice: Be careful for not over cooking the sugar for the syrup, it may get bitter. Read More
(228)

Most helpful critical review

Rating: 3 stars
03/18/2008
Very very sweet. Be careful not to overbake. Read More
(18)
119 Ratings
  • 5 star values: 87
  • 4 star values: 26
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
02/13/2008
This flan is delicious. I prepared it two days ago, but I made a couple changes: Instead of using regular milk, i added one cup evaporated milk and a can of coconut milk and it was great! Advice: Be careful for not over cooking the sugar for the syrup, it may get bitter. Read More
(228)
Rating: 5 stars
10/12/2007
God that flan was good!!!! My family loved it!!! Only I substituted the evaporated milk with the same amount of coconut milk. Read More
(119)
Rating: 5 stars
01/20/2008
This was so easy to make that I was suspicious. However I served this to a dinner party of 8 people and it was fantastic. It tasted fabulous and the texture/consistency was perfect. I served with a dollop of whip cream and some fresh quartered oranges and dark chocolate on the side. Even the guests who do not normally like dessert were raving! Read More
(84)
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Rating: 4 stars
01/25/2007
I was looking for a recipe to replicate the coconut flan I had while in Costa Rica. This recipe came very close! I didn't do the sugar layer only the flan itself. Maybe next time I will do the entire recipe as described. My husband and co-workers all agree this is a good recipe! Read More
(40)
Rating: 5 stars
08/14/2007
This was fantastic! I used fat-free sweetened condensed milk and splenda inside the flan while using real sugar for the carmelized part. I baked it in ramekins in a pan of water. The texture was perfection and the taste was wonderful! Even my egg-boycotting daughter loved every bite! Read More
(31)
Rating: 5 stars
07/07/2008
When I returned from Costa Rica this year I HAD to find a coco flan recipe. This IS IT!!! So easy and absolutely delicious..This is a girls party favorite!!! Read More
(27)
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Rating: 5 stars
03/08/2010
Served this flan to the family after a very spicy dinner of Chile Colorado and 6 of us ate 3/4 of the whole thing and then the kids fought over the last piece - it was delicious! Swapped out the evaporated milk for coconut milk, left the sugar out of the egg mixture, added 1 teaspoon of Mexican vanilla as previous reviewers have suggested. I put 1/4 cup water with the sugar for the caramel mixture - this will help control the sugar browning process. Poured the caramel into a preheated 10" x 1.5" round pyrex dish with straight sides. I cooked the flan in a water bath. Be sure not to use a good dish towel for this as it bled the color out of a good towel. Next time I may try it with out the water bath method as it adds a lot of work. Also I forgot to pre-heat the water for the water bath and this extended the time of cooking to almost 90 minutes! Once cooked I let cool for 15 minutes and then ran a knife around the outside edge. Since we were going to eat dinner in about 2 hours I put the flan in the freezer for about an hour and then moved to the refrigerator. After dinner (about 3 hours after the flan came out of the oven) I put a serving plate over the top of the pyrex dish and then inverted it so the flan came out on top of the serving dish and out of the pyrex. The caramel flowed beautifully over the top and down the sides - it looked perfect. Not only was I surprised how good it all came out, my family was equally impressed and I am now considered Chef Extrordinaire! Read More
(23)
Rating: 4 stars
04/05/2008
I didn't like it but everyone else liked it in the house. It didn't last more than a day! I think it's because I am not a chocolate lover. Be careful when putting the chocolate cake mix on top of the flan. You have to put it on very gentle in order to keep both layers seperated. Read More
(23)
Rating: 4 stars
11/05/2009
This is a good flan recipe. I made this however my family isn t flan lover. The texture was creamy and tender. I didn t add sugar into the milk mixture. Read More
(21)
Rating: 3 stars
03/18/2008
Very very sweet. Be careful not to overbake. Read More
(18)