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cuban flan de coco coconut flan recipe

Cuban Flan de Coco (Coconut Flan)

This Cuban Flan de Coco (Coconut Flan) is a perfect after-dinner dessert for your friends and family! Coconut tastes fantastic over this traditional Caribbean dessert.

Course Dessert
Cuisine Caribbean, Cuban
Keyword caribbean, coconut, cuban, dessert, flan, recipe
Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 2 hours
Total Time 1 hour
Servings 6 people

Ingredients

  • 1 cup sugar
  • 1/3 cup water
  • 4 whole eggs
  • 1 13.5 oz can coconut milk
  • 1 14 oz can condensed milk
  • 1 tbsp vanilla extract
  • 1/2 tsp salt
  • shredded coconut flakes for garnish

Instructions

  1. Start by preheating the oven to 325℉.  In a medium-sized saucepan, add sugar and water over medium heat. Stir gently. Bring to boil, do not stir and wait until sugar is completely melted and turns into a golden brown. Once melted, quickly pour caramelized sugar into flanera or baking deep dish and completely cover the bottom and sides evenly.

  2. In a bowl, whisk together eggs, coconut milk, condensed milk, vanilla extract, and salt until combined. Strain mixture slowly into the flanera or baking dish over the caramel. Create a water bath by placing the closed flanera or baking dish inside a larger baking pan (preferably one with higher edges). 

  3. Pour hot water inside the baking pan until it reaches halfway up of the flanera. Place the baking pan with the flanera inside the oven. Bake for 50 minutes. (optional) To see if flan is not overcooked, carefully remove and open the flanera to check the texture. The edges should be slightly firm while the middle is very soft and wobbly. 

  4. Turn oven off and carefully remove baking pan with flanera and let cool inside the water bath. Place closed flanera inside the refrigerator and refrigerate for at least two to four hours before serving. To serve, open flanera and carefully place a knife to slice between the edge of the flan and flanera. 

  5. Place a larger serving plate with raised edges over the flanera and turn to invert both plate and flanera. The flan should slide right out or wait a minute or two for it to slide onto the plate. Pour caramel over flan and garnish with shredded coconut flakes. 

Recipe Notes

  1. Coconut milk and shredded coconut flakes can be substituted with evaporated milk to make a more traditional Cuban flan de leche. 
  2. You want the flan to be slightly wobbly in the center after taking it out of the oven. 
  3. Keep an eye on the sugar while caramelizing because it burns quickly.