• Emily Tyler

Coconut Flan



These little individual flans are an easy make ahead dessert and the addition of sweetened condensed coconut milk gives just a hint of coconut without being overpowering. I love the contrast of the velvety flan and the toasted coconut and the squeeze of lime is so fabulous with the golden sweet syrup


½ cup granulated sugar


6 whole eggs

2 yolks

1 11-ounce can sweetened condensed coconut milk

1 12-ounce can evaporated milk

1 teaspoon vanilla extract

Lime zest and wedges and toasted coconut for serving if desired


  • Preheat the oven to 350 degrees

  • In a heavy small saucepan heat the sugar over medium high heat, with a heat resistant rubber scraper, stir towards the end, until golden and the lumps are melted. Watch very carefully

  • Divide the caramelized sugar among 8 4-ounce custard cups, about a tablespoon each.

  • In a blender combine all the remaining ingredients and blend, allow the mixture to sit to let the air bubbles release after blending

  • Pour into the custard cups

  • Place the custard cups in a roasting pan and pour boiling water around the cups, put enough water to bring the level about halfway up the side of the cups

  • Bake for about 20 minutes or until just set

  • Remove from the water bath and cool to room temperature, then refrigerate until cold

  • Run a knife around the edge of the custard cup and turn over to release on a rimmed serving dish.

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