Easy & Delicious Coconut Flan (Regular & Dairy-Free Versions)
Who knew that coconut flan was the easiest flan out there?! More than a year ago I was looking for something to make that I knew my mom would love (she’s a huge coconut lover) and wouldn’t take a ton of time, and this coconut flan recipe popped up.
It was a big hit…aaannnnd then (due to dietary restrictions on my part) I never got around to tweaking the recipe and sharing it with you, for which I’m deeply sorry and which I will now immediately rectify.
This cocoflan recipe (not to be confused with chocoflan) is light and refreshing, with a slight tropical vibe. The coconut that’s stirred into the filling drops down to form a crust of sorts, leaving a silky, creamy custard on top (let’s face it, my favorite part…I can take or leave coconut).
I’m a sucker for flans in general. I love the thick, creamy custard, and the slight bitterness of the burnt-sugar caramel.
Coconut flan is a delicious naturally gluten-free dessert option, and since it has to be made ahead of time it’s great for entertaining (it needs to chill for at least 4 hours, but overnight is best and it can be kept in the fridge for up to 3 days).
I’ve even made it dairy-free as well using vegan sweetened condensed milk (which is made with coconut milk). Note, the flan itself isn’t vegan as it still needs eggs. But an easy, make-ahead, gluten-free, and dairy-free dessert that still feels indulgent?? SIGN. ME. UP.
How to make coconut flan
Pre-heat your oven to 350°F (180°C) with a rack in the middle. You’ll need an un-greased loaf pan (mine is non-stick).
First we’ll make the caramel. Put the sugar in a small VERY CLEAN saucepan over medium heat. Then do not touch it…no stirring. You can occasionally shake the pan once it starts melting. Let the sugar melt, bubble, and eventually turn a medium golden color. Watch it carefully and when the caramel turns amber, immediately remove from the heat.
Pour the caramel evenly over the bottom of the loaf pan. Set aside to cool and harden.
Separately, boil some water to have ready for when you need it. I use an electric kettle, which is super easy, but if you have to use the stove it can take a few minutes. You’ll need this for the bain-marie to bake the flan in.
Making the filling is super easy. In a large bowl, add the sweetened condensed milk, coconut milk, eggs, vanilla extract and shredded coconut.
Whisk together and then pour the mixture into the loaf pan on top of the hardened caramel.
Get out a larger dish, like a 9×13. Place the loaf pan into the larger dish, and fill the larger baking dish with your boiling water at least 1/4 up the side of the loaf pan.
The boiling water creates a nice steamy environment AND makes a gentler baking environment to avoid splitting or curdling.
Bake for 50 to 55 minutes, until the top crust is lightly golden and firm to the touch and there’s a slight wobble but not massive jiggling. If it’s browning too quickly, put some foil on top.
Transfer the loaf pan to a cooling rack (discard the hot water from the shallow pan) and let it cool to room temperature, then transfer to the fridge and chill for at least 4 hours.
When you’re ready to serve, get a your shallow baking dish again and get some warm water in it (doesn’t have to be super hot). Briefly hold the bottom of the loaf pan in about 2 inches of fairly warm water, just to get the caramel to soften slightly. This only takes about 15-30 seconds for me, but don’t panic if it takes longer.
Run a knife around the edges of the pan and then invert the loaf pan on a plate or dish, holding tightly and quickly turning over (you don’t want the liquid caramel to spill everywhere).
If desired, sprinkle with shredded coconut before serving. Slice and serve.
This cocoflan recipe is one of those desserts you can whip out whenever you have company coming over, make ahead, and then wow everyone with your fancy-feeling culinary skills!
Other creamy desserts you’ll love:
- The Best Homemade Key Lime Pie
- Creamy 5-Minute Peanut Butter Pudding (Dairy-Free)
- Easy No-Bake Vegan Cheesecake with Blueberry Compote (GF, vegan, almond-free)
- Best, Creamiest Kheer (Indian Rice Pudding)
- Healthy Chocolate Cornstarch Pudding
- Almond Magic Cake
- Orange Almond Air Fryer Basque Cheesecake (Small Batch)
Adapted slightly from Pardon Your French
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Easy & Delicious Coconut Flan (Regular & Dairy-Free Versions)
This Caribbean-inspired coconut flan is silky, creamy perfection with a coconut-y base, an easy and light dessert. It's a perfect make-ahead sweet treat that also happens to be gluten-free, and can easily be made dairy-free as well.
Ingredients
- 1 1/2 cup + 1 tbsp (400ml/14oz) of sweetened condensed milk (see dairy-free version below)
- 1 1/4 cup (300ml /10.15 fl oz) of full-fat canned coconut milk (see notes)
- 3 large eggs
- 1 teaspoon of pure vanilla extract or vanilla bean paste
- 1 cup (55g) of UNsweetened shredded coconut (plus extra for garnish if desired)
- For the caramel: ½ cup (100g) of granulated sugar
Instructions
- Pre-heat your oven to 350°F (180°C) with a rack in the middle. You'll need an un-greased loaf pan (mine is non-stick).
- Make the caramel: Put the sugar in a small VERY CLEAN saucepan over medium heat. Then do not touch it...no stirring. You can occasionally shake the pan once it starts melting. Let the sugar melt, bubble, and eventually turn a medium golden color. Watch it carefully and when the caramel turns amber, immediately remove from the heat and pour the caramel evenly over the bottom of the loaf pan. Set aside to cool and harden.
- Separately, boil some water to have ready. I use an electric kettle, which is super easy, but if you have to use the stove it can take a few minutes. You'll need this for the bain-marie to bake the flan in.
- Make the flan: In a large bowl, add the sweetened condensed milk, coconut milk, eggs, vanilla extract and shredded coconut. Whisk together and then pour the mixture into the loaf pan on top of the hardened caramel.
- Get out a larger dish, like a 9x13. Place the loaf pan into the larger dish, and fill the larger baking dish with your boiling water at least 1/4 up the side of the loaf pan. The boiling water creates a nice steamy environment AND makes a gentler baking environment to avoid splitting or curdling.
- Bake for 50 to 55 minutes, until the top crust is lightly golden and firm to the touch and there's a slight wobble but not massive jiggling. If the top of your flan starts browning too fast, put a sheet of foil on top for the remainder of baking.
- Transfer the loaf pan to a cooling rack (discard the hot water from the shallow pan) and let it cool to room temperature, then transfer to the fridge and chill for at least 4 hours.
- Serve: When you're ready to serve, get a your shallow baking dish again and get some warm water in it (doesn't have to be super hot). Briefly hold the bottom of the loaf pan in about 2 inches of hot (but not boiling) water, just to get the caramel to soften slightly so it will release from the pan. For me this only takes about 15-30 seconds but if it takes you a bit longer, don't panic.
- Run a knife around the edges of the pan and then invert the loaf pan on a plate or dish, holding tightly and quickly turning over (you don't want the liquid caramel to spill everywhere).
- If desired, sprinkle with shredded coconut before serving. Slice and serve.
Notes
- Make sure you use a really thick, full-fat, creamy canned coconut milk (my favorite is linked below).
- You can make this dairy-free by using vegan sweetened condensed milk (see link below).
- One version of the recipe I saw included a tablespoon of lemon zest, which I think would be delicious
Use the freshest eggs possible, it really does make a difference.
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