Coconut Flan
A tropical twist on classic flan, made creamy with coconut milk and finished with toasted coconut flakes.
Ingredients
Total time: 75 minutes
Caramel
- 1 cup granulated sugar
- 1/4 cup water
Custard
- 4 large eggs
- 1 (14 oz) can sweetened condensed milk
- 1 (13.5 oz) can full-fat coconut milk
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1/2 cup sweetened shredded coconut, plus more toasted for serving
Instructions
- 1
Heat the oven to 325°F and boil water for the bath.
- 2
Cook the sugar and water to an amber caramel, then pour into a 9-inch dish and swirl to coat.
- 3
Gently whisk the eggs, then whisk in the condensed milk, coconut milk, whole milk, vanilla, and shredded coconut.
- 4
Strain over the caramel (the coconut shreds stay in the custard).
- 5
Set in a roasting pan, add hot water halfway up the sides, and bake 50–60 minutes until just set.
- 6
Cool, then chill at least 4 hours. Invert onto a plate and top with toasted coconut.
Zoe's Tips
- Shake the coconut milk can well so the fat and liquid combine.
- Toast the coconut topping until golden for extra aroma.
- Full-fat coconut milk gives the richest, creamiest set.
Nutrition estimate
Approximate, per serving — a rough guide, not a lab measurement.
A note from Zoe:this recipe is newly developed from classic, trusted baking ratios — it hasn't been through rounds of reader testing yet. Bake with a baker's eye, and if you try it, I'd genuinely love your feedback so I can make it even better.
You might also like
FlanClassic Caramel Flan
The timeless one: silky vanilla custard under a glossy amber caramel that pools over the top when you unmold it.
FlanCoffee Flan
A grown-up flan infused with espresso for a smooth coffee-and-cream flavor beneath the caramel.
FlanVanilla Bean Flan
An elegant, pure flan speckled with real vanilla bean for the most fragrant, luxurious custard.