Coconut Flan

My mom loves flan, which can be best described as a dense custard dish with a caramel topping. Originally it is from Spain and became very popular in all of Latin America. There are two good reasons to make flan. A) it comes together in a jiffy, it seriously can be done in ten minutes, the rest is taken care of by the oven and fridge and b) you will need to make it in advance. It has to chill in the fridge for a few hours or overnight, so this is perfect for any celebration. For that reason I thought that this flan, as unusual as it may seem, will be perfect for Mother’s Day. Barely any work, very diffiult to screw up, yet so delicious, maybe you can make it for your mom as well?

Flan basically means having eggs set with some dairy products. It usually contains a caramel layer on top. You can either make flan in the oven using a water bath or you may make it on the stovetop if you prefer that. You can see how I make this pineapple flan on the stovetop, I made a reel.  If you are more into the regular vanilla flavor, I can recommend this classic flan. As stated, I do have a pineapple flan on m blog, another is this chocoflan from Mexico, which contains a chocolate cake. Whichever you choose, I hope you give this delicious dessert a try!

Coconut Flan

Serves: 4 single servings or one large one
Prep Time: 15min Cooking Time: 40-60min Total Time: 1hr 15min

This coconut flan comes together in minutes and has a mild coconut flavor.


  • 100 grams of regular sugar
  • 150 grams of coconut milk
  • 150 grams of sweetened condensed milk
  • 50 grams of heavy cream
  • 2 eggs



Use four oven-safe ramekins, mine have a volume of 120 grams each. Once the caramel is done, divide into the four ramekins with a swirl motion, it will harden immediately, so you need to do it fast.


Combine coconut milk, sweetened milk and heavy cream in a pot and bring to boil. Immediately take off heat. Then whisk the eggs in a smaller bowl without incorporating too much air. We are going to temper the eggs now. This means we will slowly increase temperature so that they do not get cooked right away. For this add just about two tablespoons of the dairy mix to the eggs and whisk. Pour back the eggs to the pot, whisking constantly. You only need to do this for 30 seconds or so, then divide between the four ramekins. Place the ramekins into the casserole, fill up the casserole with boiling water (about 1cm to the rim is fine) and place into the oven.


Depending on size you will need to bake yours between 40-60 minutes. Just as you can test cake for doneness by inserted a toothpick, you can do the same here. My 120ml ramekins needed 40 minutes. Take out of the oven, but let sit in the casserole with the water for about half an hour. Let sit until room temperature, then transfer to the fridge for a few hours or overnight.


Once ready to serve, release from ramekins and turn upside down onto small plates.

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