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Coconut Flan (Coconut Flan)

Coconut Flan or Flan de Coco is a popular dessert in Spain and Latin America. It’s creamy, sweet with a delicious coconut flavor.

What is Flan?

It’s a silky, creamy and rich dessert popular in Latin America and Spain. It’s usually made with eggs, sugar, milk and vanilla with a caramel topping. Milk Flan It is the traditional flan and is the base for many other variations.

Este Coconut Flan or Flan de Coco variation is very popular on the Coast of Colombia and one of my favorites!

Coconut Flan | mycolombianrecipes.comPin

Coconut Flan Recipe (Coconut Flan)

Erica Dinho

Prep Time 10 mins

cook time 30 mins

total time 40 mins

course Dessert

Cuisine Colombian

Servings 6 Servings

calories 470 kcal



  • 5 whole eggs
  • 2 egg yolks
  • 1 can sweetened condensed milk
  • 1 can coconut milk
  • cup heavy cream
  • 1 tablespoon vanilla extract
  • 1 cup sweet flaked coconut chopped in the food processor


  • 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.

  • 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.

  • Preheat the oven to 350°F.

  • 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.

  • 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.

  • 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.

  • Remove from the roasting pan and cool for at least 30 minutes. Then cover and refrigerate for at least 2 hours.

  • 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 to run over the sides. Add some flaked coconut on top if desired.


*Flan should always be stored in the fridge. It should keep in the refrigerator for up to 3 days.
*Unmold the flan by sliding a sharp knife around the edges of the ramekin and invert on a plate.


calories: 470kcalCarbohydrates: Four. FivegProtein: 8gfat: 30gSaturated Fat: 23gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 216mgsodium: 110mgpotassium: 301mgFiber: 3gSugar: 42gVitamin A: 479UIVitamin C: 2mgcalcium: 51mgIron: 2mg

keyword flan recipe, how to make flan

Flan is one of my favorite desserts to make, because they are very simple, but elegant and a crowd favorite.

Coconut Flan | mycolombianrecipes.comPin

Other Flan variations you make like:

Chocolate Custard

traditional custard

Lime Custard

Pineapple Custard

About Erica Dinho

My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

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