Pineapple Flan (Flan de Piña)

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Flan de Piña (Pineapple Flan) |

Flan de Piña or Pineapple Flan is another traditional Colombian flan. I tried to make it with fresh pineapple but the flan didn’t have the right consistency, it was too watery. So I used a can of pineapple chunks instead and the flan came out creamy and just right. I love flan and hope you enjoy this recipe too.



(6 Servings)

  • 1 cup sugar
  • ¼ cup water
  • FLAN
  • 5 Whole eggs
  • 2 egg yolks
  • 1 can sweetened condensed milk
  • 1 20 0z can pineapple chunks without the syrup
  • 1 cup heavy cream
  • ¼ teaspoon coconut extract
  • Fresh pineapple for garnish
  • flan-2941


  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 blender mix the pineapple chunks, heavy cream, eggs and egg yolks for 2 to 3 minutes or until smooth. Add the condensed milk and coconut 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
  9. chopped fresh pineapple on top and serve.
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  1. says

    I wish you had posted this earlier:-) I made mango flan yesterday, & if I had seen this earlier, I would have done a pineapple one. Sounds very refreshing. I liked the mango but it was pretty strong in the flavor. love the touch of coconut too. Looks really really good.

  2. says

    This is my first visit here and seeing those lovely recipes and their pictures, I can spend my whole day here. I’ve never tried making a flan, this one looks heavenly for these hot days. I can imagine its touch in my mouth. YUM! I make Turkish rice pudding and bake it just like you, with some water in tray. Thanks for the recipe again!

  3. says

    Apparently I have not been living a full life since I have not tried any flavored flan! This looks fantastic. I bet you could also use pineapple jam so it’s not so watery.

  4. Adriana says

    I made this flan the other day and found it delicious however a bit too heavy. I’ll definetely make it again, but next time I think I’ll use light cream instead of heavy.
    The fresh pineapple as garnish made it nicer as well, I think next time I’ll add a few mint leaves as extra garnish.
    Gracias =-)

  5. pat olson says

    I have never made flan in my life. I feel this will sound like a foolish question but where would I find flan? Is it near the pudding and hello?
    Thank you for your help……

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