This smooth and creamy coconut flan recipe is an elevated twist on classic Flan de Coco. Bite through layers of caramel, velvety custard, and a bottom toasted coconut crust finish. Just simple ingredients and a quick, easy prep stands in your way of this naturally gluten-free dessert idea!
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Coconut Custard Flan – Flan de Coco
I couldn’t be happier this naturally gluten free coconut flan was put on my radar. This past summer my family and I spent some time exploring Belize. With its Central America location, and proximity to the Caribbean, the food is a delightful culinary potpourri.
We enjoyed a similar version of flan made with coconut milk at a small dinner cafe. All the desserts were made from scratch and as soon as this creamy caramel coconut custard hit the table, we were ordering a second within minutes. (Unfortunately I couldn’t try their tres leches, but it inspired me to create an authentic tres leches cake made gluten-free as well!)
What I particularly loved about the coconut flan I emulated this recipe after was the toasty bottom coconut crust. Although the finished dessert looks impressive, it’s actually quite simple to pull off. The shredded coconut is mixed together with flan ingredients and as it bakes, the coconut rises to the top of the pan.
I experimented with toasting and not toasting the coconut, and preferred the golden, deeper flavor toasted adds. While it’s an extra step, it’s quick, easy, and can be done while making the homemade caramel. Plus, this is a back pocket power move to add extra dimension to many sweet treats, like homemade coconut rice pudding with toasty coconut topping.
If the words “homemade caramel”, or “flan made from scratch”, have you intimidated, I got you! Nothing about this yummy coconut dessert is difficult, but it does take time, mostly all hands off. The flan takes about 75 minutes to bake, plus it needs time for cooling and chilling. But, as an added bonus, that means it’s a clutch gluten-free dessert idea for entertaining – a make-ahead crowd-pleasing delight!
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Extra Tid Bits
- Coconut milk – Use full-fat canned coconut milk, usually found in the international section of your local grocery store. Add in the whole can, the solid layer of cream and all. Coconut cream or refrigerated coconut milk will not work for this recipe.
- Coconut – This can be made with sweetened or unsweetened shredded coconut or flakes. Tt’s just a matter of preference of how sweet you’d like the dessert to be.
- Flan pan – This doesn’t need to be anything fancy, but the size does make a difference for baking time. I use a 8-inch round cake pan. If using a 9-inch round pan, the flan will be thinner and require less baking time. Any sized pan used should be left ungreased.
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Hands-off caramel
There’s two key things to make your caramel layer a success. One, the saucepan makes a difference. Using heavy-bottom saucepan with a wider surface area, about a 7-8-inch bottom works better, and evenly distributes the heat across the sugar.
Secondly, avoid stirring. Place the sugar over medium heat and let it do its thing. About 2 minutes in it will begin to melt. Then lower heat and continue cooking (still no stirring!), until it starts to brown.
You can occasionally tilt and swirl the pan to work any unmelted sugar. Continue to cook gently until fully melted and dark brown. That’s it. Turn off the heat, immediately pour it into your ungreased flan pan, and set aside while you make the custard.
Coconut flan magic layers
While the coconut is toasting, which takes about 7-10 minutes in a 350℉ oven, whisk together a simple combo of coconut milk, sweetened condensed milk, eggs, and a bit of salt. Whisk until smooth as possible.
Once the toasted coconut has cooled slightly, whisk that into the mixture as well. As it bakes, it will rise to the top, which becomes the bottom crust when flipped onto the serving plate.
Baked to perfection
Since flan is an egg custard, it’s best to bake in a water bath. It’s a gentler way to cook in indirect heat, enhancing a smooth, creamy texture.
Pour the flan mixture over the caramel and place the pan in a larger pan, such as a roasting pan or 9X13 baking pan. Fill the larger pan with boiling water until it reaches halfway up the sides of the flan pan.
Carefully transfer to the oven and bake 1 hour to 1 hour 20 minutes. You’re looking for the edges to be fully set and the middle to jiggle like jello, but not wet and sloshy.
Cool and release (fun part!)
Once the flan has cooled to room temp and chilled for at least 4 hours, it’s time for the big show. To easily release the flan, place the pan in about 2 inches of warm water. This softens the caramel at the bottom so it can release.
Run a knife around the edges. Invert a larger serving plate over the pan, hold tightly, and quickly turn over. Voilà! Pat yourself on the back. You made a coconut dessert that’s sure to impress!
It’s best to serve the flan within a couple hours of inverting onto the serving plate. As it sits, the caramel will seep down into the flan so that glossy top layer will start to diminish. It doesn’t affect the taste, but it’s nice to have the caramel pooling down when serving.
Coconut Flan Baking Method
When testing this recipe, I tested it baking with and without a water bath. While the absence of a water bath shortens the baking time, I felt like the flan had a drier, not as creamy, texture. Baking is a water bath means a gentler even temperature throughout.
Traditional flan recipes are covered when baking. I found this increased the baking time even more (up to 1 hour 45 minutes) and didn’t do much for texture. Plus, this gluten-free coconut flan recipe has a layer of coconut floating to the top, and I liked that exposed to air to make a crisper crust.
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Easy Coconut Flan with Coconut Crust
Ingredients
- ¾ cup (150 g) granulated sugar
- 4 large eggs
- 2 egg yolks
- 13 ounce can coconut milk , full fat, not coconut cream
- 11 ounce can sweetened condensed milk
- ⅛ teaspoon salt
- 1½ cups (95 g) shredded coconut , sweetened or unsweetened
- additional toasted coconut , optional garnish
Instructions
- Preheat the oven to 350℉. Place a 8-inch UNGREASED cake pan or flan mold nearby. Start boiling the water for water bath in a medium saucepan. For toasted coconut, spread it out on a baking sheet, adding an extra tablespoon for garnish, if desired. Bake for 7-10 minutes, stir every 3-5 minutes, until lightly golden. Set aside.1½ cups shredded coconut
- Meanwhile, make the caramel. Place the sugar in a medium, heavy-bottom saucepan (a pan with about a 7-8-inch bottom works better) over medium heat. After it begins to melt, about 2 minutes, lower the heat and continue cooking without stirring, until it starts to brown, about 5 minutes. Intermittently tilt and swirl the pan to work any unmelted sugar. Continue to cook gently, without stirring, until the sugar is fully melted and dark brown, about 5 minutes more. Turn off the heat.¾ cup granulated sugar
- Quickly pour the hot caramel into the flan pan. Tilt the flan pan to cover the bottom completely with caramel. Set aside to cool. The caramel will harden.
- In a large bowl whisk together eggs, coconut milk, sweetened condensed milk, and salt until as smooth as possible. Whisk in the toasted coconut, reserving a tablespoon for the optional garnish. Pour the mixture over the hardened caramel.4 large eggs, 13 ounce can coconut milk , 11 ounce can sweetened condensed milk, ⅛ teaspoon salt, 2 egg yolks
- Place the flan pan in a larger pan, like a roasting pan. Fill the larger pan with boiling water until it reaches halfway up the sides of the flan pan. Bake 1 hour to 1 hour 20 minutes, or until the edges are fully set and the middle jiggles like jello, but doesn't slosh around. You can place a knife blade in the center and it should come out without wet liquid.
- Set aside at room temperature for a few hours to cool. Transfer to the refrigerator to chill completely, about 4 hours to overnight.
- When ready to serve (the caramel will eventually soak into the flan, so I suggest doing this close to serving time) place the chilled flan pan in about 2 inches of warm water. This softens the caramel at the bottom of the pan so the flan can release. Run a knife around the edges of the pan. Invert a plate over the pan, hold tightly and quickly turn over.additional toasted coconut
Notes
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I haven’t tried it yet, but it sounds delicious
Thanks, Kevin!
Best,
Melissa
This looks amazing! Is it possible to leave in the fridge longer before inverting to a serving plate? Can’t wait to make this!
Yes! You can leave it in the fridge up to a couple days. It’s just after inverting, the sauce will slowly work itself into the flan. Enjoy!
Best,
Melissa