Coconut Flan
This flan pairs a smooth coconut custard with a layer of amber caramel that turns into sauce when you flip it out. It bakes in one 8-inch round pan and serves about 4 generous wedges. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.
Open interactive cooker (change people count)
Food safety
Bake the custard until the center reaches at least 160°F so the eggs are fully cooked. Keep the finished flan refrigerated at 40°F or below. Return it to the refrigerator within 2 hours of serving (1 hour if above 90°F).
Allergens: egg, milk
Equipment
- 8-inch round cake pan
- roasting pan
- small saucepan
- blender
- instant-read thermometer
- serving plate
Ingredients (for 4 servings)
- 1/2 cup sugar (for caramel)
- 2 tablespoons water (for caramel)
- 14 ounces sweetened condensed milk
- 13.5 ounces canned coconut milk
- 3 eggs
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Directions
1. Heat the oven to 350°F. Put a kettle of water on to boil for the water bath.
2. Cook the 1/2 cup sugar and 2 tablespoons water in a small saucepan over medium heat, swirling (not stirring), 6 to 8 minutes until deep amber. Pour at once into the 8-inch pan and tilt to coat the bottom. Caramel is extremely hot — keep children away.
3. Blend the condensed milk, coconut milk, eggs, vanilla, and salt on low 30 seconds until smooth. Let the foam settle, then pour over the hardened caramel.
4. Set the pan in a roasting pan and pour hot water into the roasting pan halfway up the sides of the flan pan.
5. Bake 50 to 60 minutes until the edges are set and the center jiggles only slightly. The center must reach at least 160°F on an instant-read thermometer.
6. Lift the flan out of the water bath and cool on a rack 30 minutes. Refrigerate at least 4 hours or overnight until cold (the chill time is included in the cook time).
7. Run a thin knife around the edge, set a rimmed plate on top, and flip quickly. Lift off the pan and let the caramel run over the flan. Cut into 4 wedges.
8. Refrigerate leftovers right away — do not leave the flan out more than 2 hours (1 hour if the room is above 90°F).
Skill taught
Making a caramel and baking custard in a water bath until gently set.
Affordable substitution
Use 1 1/2 cups evaporated milk in place of the coconut milk and add 1/4 teaspoon coconut extract.
Optional variation
Sprinkle toasted shredded coconut over the top just before serving.
Leftovers & storage
Cover and refrigerate within 2 hours (within 1 hour if above 90°F). Store at 40°F or below and eat within 3 days. Serve cold; do not reheat.