Growing up, I always looked forward to the soft wobble of a chilled slice of flan served at family gatherings.
But nothing captured my taste buds quite like flan de coco—the creamy coconut version that’s even more indulgent and tropical.
This dessert is smooth, sweet, and crowned with a layer of golden caramel that melts in your mouth.
If you’re a coconut lover or just looking for a unique twist on traditional flan, this recipe is one to bookmark.
It’s a showstopper with very little effort.
Why You’ll Love This Flan de Coco
Tropical coconut flavor from both coconut milk and sweetened cream of coconut
Silky, luscious texture that sets perfectly
Golden caramel topping that forms right in the pan
Simple to make – just blend, pour, and bake
Naturally gluten-free and made with pantry staples
Great make-ahead dessert for holidays or gatherings
What You’ll Need (Ingredient Highlights)
Granulated sugar – caramelizes into a golden syrup base
Cream of coconut – sweet and thick (like Coco Lopez), gives strong coconut flavor
Coconut milk – unsweetened; balances the sweetness and adds creaminess
Evaporated milk – adds richness and classic flan structure
Eggs – act as the custard’s thickener
Pro Tips Before You Start
Make caramel first and work quickly—it sets fast
Use a fine-mesh strainer when pouring the custard for extra smooth texture
Always use a water bath (bain-marie) to ensure gentle, even baking
Cool completely before chilling for the best set and flavor
Chill overnight to make unmolding easier and improve flavor
Run a thin knife around the edge before flipping onto a plate
How to Make Flan de Coco
Make the caramel
In a small saucepan over medium heat, melt 1 cup sugar until it becomes golden and liquid.
Immediately pour into a 9-inch round cake pan, swirling carefully to coat the bottom evenly.
Set aside to harden.
Blend the custard
In a blender, combine:
1 (15 oz) can cream of coconut
1 (13.5 oz) can coconut milk
1 (12 oz) can evaporated milk
5 large eggs
1 tsp vanilla extract
Blend until smooth and fully incorporated.
Strain and pour
Place the caramel pan inside a larger roasting pan.
Strain the blended custard through a fine sieve into the caramel pan.
Prepare the water bath
Add hot water to the roasting pan until it reaches halfway up the sides of the flan pan.
Bake
Carefully transfer to a 350°F (175°C) oven.
Bake for 50–60 minutes or until edges are set and the center jiggles slightly.
Cool and chill
Remove the flan from the water bath and let it cool at room temperature for 1 hour.
Then cover and refrigerate for at least 4 hours (preferably overnight).
Unmold and serve
Run a knife around the edge of the pan.
Place a large plate on top and invert to release the flan and caramel. Slice and serve chilled.
What to Serve It With
Fresh fruit like mango or pineapple slices for a bright contrast
Espresso or strong coffee to balance the sweet richness
Toasted coconut flakes for crunch and presentation
A dollop of whipped cream for an extra indulgent touch
Sprinkle of cinnamon for added warmth
Variations / Substitutions
Dairy-free version: Replace evaporated milk with more coconut milk
With texture: Add 1/4 cup shredded coconut into the custard mixture
Flan de coco y queso: Blend in 4 oz cream cheese for a firmer, richer texture
Infused flavor: Add a splash of dark rum or lime zest to the custard
Individual portions: Use ramekins instead of a large pan, reduce baking time to 35–40 minutes
Storage & Leftovers
Refrigerator: Store covered for up to 4–5 days
Freezing: Not recommended—texture may become gritty
Make-ahead: Best made 1 day before serving
Leftovers: Serve directly from the fridge, no reheating needed
FAQs
Can I make this without a blender?
Yes, you can whisk everything by hand—just be sure to strain the mixture to remove any egg strands.
Can I use just coconut milk if I don’t have cream of coconut?
You can, but the flan will be less sweet and not as rich in coconut flavor.
Add sugar to taste if using unsweetened coconut milk only.
Why did my caramel harden too quickly?
It’s normal! Just pour and swirl quickly after it reaches golden brown—don’t let it burn.
Can I use a bundt pan for this recipe?
Absolutely. A nonstick bundt pan makes for a stunning presentation, but be extra gentle when unmolding.
How do I know when the flan is done baking?
It should be set on the edges with a slight jiggle in the center.
A knife inserted near the edge should come out clean.
Can I freeze coconut flan?
Technically yes, but it’s not ideal.
Thawing may change the texture and cause water separation.
How long should it chill before serving?
At least 4 hours, but overnight is best to allow the flavors to develop and the texture to firm up.
Final Thoughts
This flan de coco has everything I love in a dessert—creamy, rich, full of coconut flavor, and that dramatic flip when the caramel runs down the sides never gets old.
It’s simple yet elegant, easy to prep ahead, and always a crowd favorite.
If you’re looking to bring something a little different to the table, this coconut flan is it.
Whether you grew up with flan or it’s your first time, this one is guaranteed to impress.
Full Recipe Card
Ingredients
1 cup granulated sugar
1 (15 oz) can cream of coconut
1 (13.5 oz) can coconut milk
1 (12 oz) can evaporated milk
5 large eggs
Instructions
Melt sugar in saucepan until golden, pour into 9-inch round pan.
Blend cream of coconut, coconut milk, evaporated milk, eggs, and vanilla.
Strain and pour into caramel pan.
Bake in water bath at 350°F for 50–60 minutes.
Cool at room temp, then chill at least 4 hours.
Invert onto plate, slice, and serve chilled.
