Rosh Hashanah

Coconut Flan

January 31, 2010
0 Ratings
  • Serves 8
Author Notes

My husband loves flan, so learning to make a good one was pretty much mandatory ... this version is as popular as the plain vanilla —aargersi

What You'll Need
  • 1 cup sugar
  • 1 can sweetened condensed milk
  • 1 can evaporated milk
  • 1/4 cup coconut milk
  • 4 large eggs
  • 1 tablespoon vanilla
  • 1/4 cup sweetened shredded coconut
  • fresh ground nutmeg
  • 1 pinch salt
  1. Put a pyrex loaf pan out where you can get to it quickly. Make the caramelized sugar - put the sugar in a small pan with a couple tablespoons of water and swirl it around to mix. Turn the heat to medium high (if you have a gas stove, you don't want the flames coming up the side of the pan). Do not stir the sugar yet! I know you want to, but don't. Wait until it starts to turn golden around the edges, THEN you can stir. I am adding a photo of when you can start stirring in case you are tempted to start sooner.
  2. Once the sugar starts to brown, don't STOP stirring - keep it moving until it is golden brown, just a shade lighter than you want as it will darken a bit in the pan.
  3. Pour into the pyrex, then grate a good amount of nutmeg over it and sprinkle on the coconut. Put it aside to set up for a few minutes
  4. Beat the eggs, milks and vanilla and salt together until they are nice and frothy. Pour them into the pyrex over the coconut and sugar.
  5. Put the loaf pan in another, larger pan and fill 1" of cold water, and place it in a cold oven. Turn the oven on to 350 and bake for about an hour and 20-30 minutes, until the flan is set in the middle.
  6. Cool for awhile, then run a knife around the edge. Put a plate over the top and flip. Don't dilly-dally, go ahead and flip it. Scrape as much of the stuck on sugar and coconut in the pan onto the flan as you can. Lick the spoon.
  7. Tasty served warm or chilled. That pan is going to need to soak in warm water for awhile, and you might consider changing out the water every hour or so.

See what other Food52ers are saying.

  • Midge
  • dymnyno
  • aargersi
  • Raina R
    Raina R

Recipe by: aargersi

Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop

4 Reviews

Raina R. June 29, 2018
I wanted to know since evaporated milk is being used, does the Flan taste good the day after too? I’m curious because Evan lik has an after taste.
Midge February 21, 2011
Pretty sure I would love this!
dymnyno January 31, 2010
This sounds like a great alternative to "regular" flan. What kind of coconut milk do you use?
aargersi February 1, 2010
I used light coconut milk - I think Thai Kitchen is the brand? Just happens to be what's in the pantry right now ... was making it for my in-laws. I have made a pumpkin version too ... instead of coconut milk, use a half a can of pumpkin and for the spice part use pumpkin pie spice ... we love our flan around here :-)