Coconut Flan (Flan de Coco)

Flan de Coco or Coconut Flan

Flan de Coco or Coconut Flan

Coconut Flan or Flan de Coco is very popular on the Coast of Colombia. Flan de Leche is the traditional flan and is the base for many other variations. Flan de Coco is one of my favorites.



(6 Servings)

  • 1 cup sugar
  • ¼ cup water
  • FLAN
  • 5 Whole eggs
  • 2 egg yolks
  • 1 can sweetened condensed milk
  • 1 can coconut milk
  • 1/3 cup heavy cream
  • 1 tablespoon vanilla extract
  • 1 cup sweet flaked coconut, chopped in the food processor


  1. To prepare the caramel, put 1 cup of sugar in a small pot with ¼ cup of water. Bring to a boil over high heat. Stir once and reduce the heat to medium and cook about 5 minutes or until the syrup turns a caramel color.
  2. Immediately pour an equal amount of the caramel into each ramekin or any oven proof mold you want to use. Swirl each dish to coat the base with the caramel, work fast as the caramel will harden quickly as it cools. Place all the ramekins in a large roasting pan and set aside.
  3. Preheat the oven to 350° F.
  4. In a medium bowl, using an electric mixer. Mix the eggs and egg yolks for 2 to 3 minutes. Add the condensed milk, heavy cream, coconut milk, flaked coconut and vanilla extract and mix for 1 more minute.
  5. Carefully pour an equal amount of the flan mixture into the caramelized ramekins in the roasting pan. Then add hot water to the roasting pan, not to the ramekins, until the water comes half way up the sides of the ramekins.
  6. Place the roasting pan in the oven and bake for 1 hour or until a knife inserted in the center of the flan comes out clean.
  7. Remove from the roasting pan and cool for at least 30 minutes. Then cover and refrigerate for at least 2 hours.
  8. To serve, carefully run a knife around the edge of the ramekin, cover with a serving plate, flip it over and gently remove the ramekin allowing the caramel run over the sides. Add some flaked coconut on top if desired.
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  1. says

    I have always enjoyed flan, but have never had coconut flan, coconut being one of my favorite flavors. It looks yummy – and simple enough. What a great ending to a spicy meal!

  2. says

    I love any kind of flan. this is just such a great burst of flavor!

    I missed quite a few of your posts.. was out for a vacation.

  3. says

    I love everything with coconut, my husband saw your flan and now he is behind me like a shadow asking me to make one. It looks easier to make than I thought.

  4. says

    Hola Erica! Acabo de encontrar tu blog y me encanta!!! La comida Colombiana es muy parecida a la Venezolana, y muchos de tus platillos me recuerdan a mi infancia, ya que nuestra nany era colombiana y siempre nos soprendia con deliciosas comidas. Especialmente lo bunnuelos… ayyy que delicia, como los extrano!
    Este flan se parece mucho al quesillo venezolano pero, tengo que decir, que me interesa mucho esta version con coco, ya que soy amante del coco y nunca se me habia ocurrido combinarlo en un flan!
    Continuare visitandote :)

  5. says

    Oh wow!!!! I love flan but have never made it from scratch before (only from the box mix like Jello). Keep these great recipes coming, sister!!! :)

  6. Aida says

    Coincidentally, I had all the ingredients and made it as soon as I saw this recipe. The coconut taste is more like a hint instead of prevalent. You can taste the custard flavor more than the coconut flavor. It easily detached from the ramekin and looks very pretty on a plate.

  7. Maria says

    Hi, I would love to try this recipe! After you’re done, do you keep it in the fridge? And for how long is it good for, if not eaten right away?

  8. dylan says

    i have a question. when or on which occasions is this dish eaten? can it be eaten at any time as a dessert or a special occasion?


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