Coconut Flan

Elevating a classic. A delicate coconut and caramel custard.

Coconut Flan

Prep Time: 15 minutes

Cook Time: 40 minutes

Yield: 8-10


  • 1 pound granulated sugar
  • 2 ounces orange juice
  • 4 eggs
  • 2 (12 ounce) cans evaporated milk
  • 1 (14 ounce) can condensed milk
  • 1 teaspoon coconut extract
  • 3/4 cup shredded coconut flakes


  1. Preheat oven to 350F. Place ramekins in a 13x9 baking pan, set aside.
  2. In a saucepan over medium heat, add granulated sugar and orange juice. Heat, stirring constantly, until melted and light golden brown.
  3. Pour quickly into ramekins, swirling around to cover bottom and sides of dishes.
  4. Return ramekins to baking pan.
  5. In a separate large bowl, whisk together eggs.
  6. Slowly whisk in evaporated milk, condensed milk, and coconut extract.
  7. Pour the mixture into each ramekin.
  8. Prepare a water bath by filling baking pan with hot water, filling the pan to about 1/2-inch up the side of the ramekins.
  9. Bake for 40 minutes or until the center of the flan is set.
  10. Transfer flan to a rack to allow to cool. Chill in the refrigerator until cold.
  11. Before serving, in a small fry pan, toast coconut flakes until golden brown.
  12. To serve, run a small sharp knife around flan to loosen. Turn over onto plate, gently tap to release flan.
  13. Carefully lift off ramekin, allowing the caramel syrup to run over flan.
  14. Garnish with toasted coconut flakes.


Last Modified on March 31, 2017
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