u003cstrongu003eCan you make a flan ahead of time?u003c/strongu003e

Absolutely! Making it ahead is not only convenient but highly recommended. Refrigerating at least u003cstrongu003e8 hours or overnight u003c/strongu003eensures the flan will have firmed up nicely and the flavors have melded and intensified. It will also ensure the flan is firm enough for unmolding.

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Flan can be made on the stovetop by placing the pan inside a large pot with a water bath and cooking it covered at medium heat for about u003cstrongu003e45 minutesu003c/strongu003e. Make sure to seal the foil edges well to keep water and steam from getting inside the flan.

Flan de Coco (Easy Puerto Rican Coconut Flan Recipe)

Name: Flan de Coco (Easy Puerto Rican Coconut Flan) Recipe Card
Prep time: 1 h 20 min
Cook time: 20 min
Total time: PT-481154H46M54S
Cuisine: Latin
Ingredients: 1/2 cup of Water; 1 cup of white granulated Sugar; 1 can of Sweetened Condensed Milk; 1 can of Coconut Milk; 6 Eggs; 2 teaspoons of Vanilla extract; Shredded Coconut or Dried Coconut Flakes for garnish (optional)

Print Recipe· 5 from 23 reviews

This delicious Flan de Coco (Puerto Rican Coconut Flan) is a tropical delight made with only five ingredients! Coconut milk, condensed milk, eggs, sugar and vanilla create a creamy and indulgent coconut flan recipe that is great for any occasion.
This easy Latin Flan brings the Puerto Rican tropics to any table.

Coconut-Flan-over-black-dish-decorated-with-orchid-flowers

Jump to:

What is Flan?
Equipment needed
Flan Ingredients
Instructions
Tips for making the best Caramel for flan
Final tips for a smooth flan texture
Flan Baking Tips
Variations
Storage
Flan frequently asked questions
Other Latin desserts you may like
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What is Flan?

Flan, also called Crème caramel or Caramel Custard, is one of the most popular and traditional Latin desserts with many variations.

It consists of a custard cooked over a caramel sauce in a water bath called Bain Marie or Baño de Maria (in Spanish). This gentle cooking method allows this delicate dessert to cook more evenly and ensures the perfect consistency and the smooth texture of a perfect flan.

After it's chilled, the flan is inverted onto a dish, unfolding into a beautifully shaped dessert dressed in an amber-rich caramel.

I grew up eating our Venezuelan version, Quesillo Casero, one of our country's most popular desserts. Flans are versatile and easily adapted into other flavors like this Flan with Coconut Milk recipe that you are about to try. In my country, this would be called Quesillo de Coco, and in other Latin American countries Flan de Coco.

For another flavorful twist, check out this Delicious Orange Flan Recipe, which combines citrusy goodness with a creamy texture. And while you are here, check out this Easy Passion Fruit Flan recipe, another tropical delight you will enjoy!

And our amazing Puerto Rican Turkey (Pavochón) that pairs perfectly with this flan!

More Latin dessert recipes:

Let’s go over the details of how to make Flan de Coco

Equipment needed

Electric blender (or whisk)
9-inch wide by 2-inch deep cake pan
3-quart Saucepan
Fine-mesh strainer

Flan Ingredients

Ingredients for the Caramel

Only two ingredients, Water and White Granulated Sugar make the perfect caramel sauce for this flan.

See recipe card for quantities.

Ingredients for the Coconut Milk mixture

Only four ingredients to make this recipe!

Sweet Condensed and Coconut Milk – Condensed milk adds sweetness and a rich milk flavor key for a dairy custard. Coconut Milk adds a delicious tropical coconut flavor and texture from its fat. Combined, they produce the perfect coconut milk flan with the creamiest taste.
- Don’t have Sweetened Condensed Milk? Substitute with one can of evaporated milk plus 1 cup of white granulated sugar.
Eggs – Some recipes call for whole eggs plus egg yolks, which may make it too rich. I use only entire eggs, as that is how I learned to make it in Venezuela, and it works perfectly.
Vanilla extract adds aroma and balances with the coconut flavor.
Shredded Coconut or Dried Coconut Flakes for garnish (optional)

Ingredients-for-coconut-flan-(flan-de-coco)

Instructions

How to make the best Flan de Coco recipe step-by-step.

Step 1 - Make the Caramel (15-20 minutes)

The Caramel is the first and essential step to a perfect Flan because it will be a critical factor in the taste and mouth feel. A flan without Caramel is not a flan!!!
However, cooking the Caramel is the trickiest step. In this recipe, I will show you my tips for a perfect caramel.

Cooking-caramel-in-a-sauce-pan-for-coconut-flan-(flan-de-coco)

Add the sugar and water to a small saucepan. Cook over low to medium heat to let the sugar dissolve slowly.
Do not stir to avoid crystallization of the sugar and becoming grainy. If needed, gently swirl the pan in a circular motion.
Cook until the mixture thickens into a beautiful brown caramel.

Tips for making the best Caramel for flan

Be careful not to let the caramel overcook and become too dark. This process requires your attention because the caramel will cook and darken quickly. While a darker caramel is richer in flavor, if the caramel burns into a very dark color, it will turn bitter. Just keep the flame low to keep it from going too far.
Pull the pan off the heat when it turns dark amber and begins to smell like burnt sugar.
If the sugar crystallizes, add more water to the mixture, reheat at low heat, and try again. The additional water should help the sugar crystals dissolve again.

What pan to use for flan?

Traditionally, the flan recipe uses a special pan called Flanera (Mexico) or Quesillera (Venezuela), which you can buy here. Since I do not have a Quesillera, I use a 9-inch wide by 2-inch-high cake pan that works perfectly. You can also use a loaf pan or ten 4-inch ramekins for individual flans.

caramel poured over cake pan for coconut flan

Carefully pour the caramel onto the bottom of the pan (wear mittens as the pan will become very hot).

Caramel over cake pan for coconut flan (flan de coco)

2. Turn the pan around to coat the bottom and sides as evenly as possible. Work carefully to avoid spilling but quickly because the caramel will start to harden.

Last tips for coating the pan with the caramel

If the caramel hardens and you haven’t covered the entire pan, set the pan directly over the stove burner for a few seconds at low heat. This will loosen up the caramel allowing you to work it again quickly to finish coating the pan.
Set the pan aside to let it cool completely. The caramel will cool to a hard surface.

Prep the water for the Bain Marie.

Bring a pot of water to a gentle boil over the stovetop or in a microwave-safe container. The water for the bath should be hot but not boiling.

Step 2 - Make the flan mixture (2-3 minutes)

coconut-flan-(flan-de-coco)-ingredients-in-blender

Preheat the oven to 350°F.
While the caramel is cooling, add the sweetened condensed milk, coconut milk, eggs, and vanilla in a blender.

blending ingredients for coconut flan (flan de coco)

Blend on high for 10-15 seconds until everything combines well. Do not over-blend to avoid creating bubbles and a foamy mixture. The idea is to get the ingredients to just mix well and evenly.
If you want to ensure the flan is the silkiest, you can pass the mixture through a fine-mesh strainer so that no small particles get into the flan.

Final tips for a smooth flan texture

If you don’t have a blender, you can quickly whisk the ingredients in a bowl until well combined. But make sure to pass the mixture through a fine-mesh strainer to remove any small particles before pouring it onto the caramel.
Try not to over-whisk it, so you don’t get too many air bubbles in the mixture.

Pouring coconut flan mixture over cake pan with caramel

Pour the mixture on top of the caramel. I used a 9x2 inch cake pan filled to the top, but it reduced as it cooked.

Step 3- Bake in the water bath (60-75 minutes)

Bake at 350 F (180 C) degrees for 1 hour and 15 minutes. The flan is done when a knife inserted in the middle comes out completely clean. If the flan still looks soft in the center after the knife test and has a bit of a jiggle, it's ok. It will firm up during refrigeration.
Let the flan cool completely on a wire rack at room temperature, then cover with foil and refrigerate for at least 8 hours or overnight. This ensures the flan will have firmed up nicely and the flavors have intensified. It will also deliver a flan that is firm enough for unmolding.

Flan Baking Tips

Why do I need a water bath for flan?

The key is to bake the flan gently in a hot water bath to keep the temperature steady and evenly throughout the custard, and to ensure the eggs don't curdle.
This method prevents the top from drying and cracking before the inside is cooked. You will have a creamy and soft flan texture (not rubbery or grainy).
Don't skip the water bath!

Best temperature for baking a Flan

Many recipes will advise baking at 300 F (150 C) or 325 (160 C) degrees which can take a long time to cook. I have found that 350 F (180 C) degrees has worked well, and it takes between 60 to 75 minutes to bake on average.
This results in the perfect creamy texture!

Using ramekins

If using Ramekins instead of a cake pan, reduce the baking time to 40-45 minutes.

Step 4- Unmold the Flan

After the overnight rest, the next step is unmolding.
Take the flan out of the fridge 20 minutes before serving time. This allows the caramel to soften.
Using a paring knife, pass along the edges to loosen and help it come out effortlessly.
Place a serving plate on top and invert quickly. Wait a few seconds until you feel (and hear) the flan come down onto the plate.
Using a rubber spatula, scrape any residual caramel onto the flan.
Optional: Sprinkle with toasted coconut or dried coconut flakes for decoration and enjoy!

Coconut-Flan-(flan-de-coco)-with-flowers-and piece-cut-out

There you have it! A beautiful, creamy, and indulging
Flan de Coco!

A piece of Coconut Flan (Flan de coco) served on a plate

Variations

Try my other signature Venezuelan Passion Fruit Flan Recipe!

Storage

Refrigeration - Leftover flan may be covered with plastic wrap and refrigerated for up to 4-5 days.

Flan frequently asked questions

Can you make a flan ahead of time?

Absolutely! Making it ahead is not only convenient but highly recommended. Refrigerating at least 8 hours or overnight ensures the flan will have firmed up nicely and the flavors have melded and intensified. It will also ensure the flan is firm enough for unmolding.

What if I don’t have an oven?

Flan can be made on the stovetop by placing the pan inside a large pot with a water bath and cooking it covered at medium heat for about 45 minutes. Make sure to seal the foil edges well to keep water and steam from getting inside the flan.

Can flan be frozen?

While freezing flan is possible, the texture may become slightly grainy after thawing. You may also have some extra water, and the texture may not be as creamy, but it will still be tasty. If you plan to freeze it, make sure to wrap it well. You may freeze it in an air-tight container for up to 3 months, then thaw it in the refrigerator.

Coconut-Flan-over-black-dish-decorated-with-flowers

Other Latin desserts you may like

See more Desserts →

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Flan de Coco (Easy Puerto Rican Coconut Flan) Recipe Card

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 23 reviews

Author: Juyali (ju-ja-lee)
Prep Time: 5 minutes
Bake time: 75 minutes
Cook Time: 20 minutes
Total Time: 1 hour and 40 minutes
Yield: One 9 inch (23 cm) Flan 1x
Category: Desserts
Method: Baking
Cuisine: Latin

Print Recipe

Description

The Best Coconut Flan Recipe (Receta de Flan de Coco) is a tropical delight made with only five ingredients!
It has a creamy and smooth texture with the perfect amount of sweetness. A creamy Latin Flan that melts in your mouth!

Ingredients

Scale

Ingredients for the Caramel

1/2 cup of Water
1 cup of white granulated Sugar

Ingredients for the Coconut Milk mixture

1 can of Sweetened Condensed Milk
1 can of Coconut Milk
6 Eggs
2 teaspoons of Vanilla extract
Shredded Coconut or Dried Coconut Flakes for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Step 1 - Make the Caramel (15-20 minutes)

Add the sugar and water to a small saucepan. Cook over low to medium heat to let the sugar dissolve slowly.
Do not stir to avoid crystallization of the sugar and becoming grainy. If needed, gently swirl the pan in a circular motion. Cook until the mixture thickens into a beautiful brown caramel.
Carefully pour the caramel onto the bottom of the pan (wear mittens as the pan will become very hot). Turn the pan around to coat the bottom and sides as evenly as possible. Work carefully to avoid spilling but quickly because the caramel will start to harden.
If the caramel hardens and you haven’t covered the entire pan, set the pan directly over the stove burner for a few seconds at low heat. This will loosen up the caramel allowing you to work it again quickly to finish coating the pan.
Set the pan aside to let it cool completely. The caramel will cool to a hard surface.
Prep the hot water for the Bain Marie.

Step 2 - Make the flan mixture (2-3 minutes)

Preheat the oven to 350°F.
While the caramel is cooling, add the sweetened condensed milk, coconut milk, eggs, and vanilla in a blender.
Blend on high for 10-15 seconds until everything combines well. Do not over-blend to avoid creating bubbles and a foamy mixture. The idea is to get the ingredients to just mix well and evenly. If you want to ensure the flan is the silkiest, you can pass the mixture through a fine-mesh strainer so that no small particles get into the flan.
Pour the mixture on top of the caramel. I used a 9x2 inch cake pan filled to the top, but it reduced as it cooked.

Step 3 - Bake in the water bath (60-75 minutes)

Cover the flan with foil to keep any skin from forming, and place it in a larger pan where the flan can fit comfortably. Add enough hot water to cover up half of the cake pan.
Bake at 350 F (180 C) degrees for 1 hour and 15 minutes. The flan is done when a knife inserted in the middle comes out completely clean. If the flan still looks soft in the center after the knife test and has a bit of a jiggle, it's ok. It will firm up during refrigeration.
Let the flan cool completely on a wire rack, then refrigerate covered with foil for at least 8 hours or overnight. This ensures the flan will have firmed up nicely and the flavors have intensified. It will also deliver a flan that is firm enough for unmolding.

Step 4 - Unmold the Flan

After the overnight rest, the next step is unmolding.
Take the flan out of the fridge 20 minutes before serving time. This allows the caramel to soften.
Using a paring knife, pass along the edges to loosen and help it come out effortlessly.
Place a serving plate on top and invert quickly. Wait a few seconds until you feel (and hear) the flan come down onto the plate.
Using a rubber spatula, scrape any residual caramel onto the flan. Sprinkle with toasted coconut or dried coconut flakes for decoration and enjoy!

Notes

Caramel tips – Be careful not to let the caramel overcook and become too dark. This process requires your attention because the caramel will cook and darken quickly. While a darker caramel is richer in flavor, it will turn bitter if it burns into a very dark color (Just keep the flame low to keep it from going too far). Pull off the heat when it turns dark amber and begins to smell like burnt sugar. If the sugar crystallizes, add more water to the mixture, reheat at low heat, and try again. The additional water should help the sugar crystals dissolve again.
Make-ahead - It is actually recommended. Refrigerating at least 8 hours or overnight ensures the flan will have firmed up nicely and the flavors have melded and intensified. It will also ensure the flan is firm enough for unmolding.
Equipment – A blender is best, but if you do not have one, you can whisk the ingredients in a bowl until well combined. Pass the mixture through a fine-mesh strainer before pouring it onto the caramel to remove any small particulates.
Variations - Try my other delicious Easy Passion Fruit Flan Recipe!

Flan de Coco (Easy Puerto Rican Coconut Flan Recipe)