Flan de Coco (Coconut Flan) Recipe

Enjoy this easy gluten-free coconut flan (flan de coco) recipe to make one of the most impressive desserts. Made with condensed milk and topped with caramel, this delicate custard is worth making at least once in a lifetime. But once you try it, you will indeed repeat that experience!

Coconut flan, Flan Coco, or Flan de coco is another impressive and delicious dessert.

It belongs to the desserts called custards, a cooked mixture of milk or/and cream and egg yolks. 

This coconut flan recipe is quite different from the well-known recipes for coconut flan desserts.

It has a French touch, and it hails from the cuisine of the French Antilles Islands.

Added shredded coconut to the custard mixture divides the baked coconut flan into two different layers.

Once flipped, the flan showcases a biscuit-like coconut crust with a luscious creamy custard and caramel on top.

This flan dessert is easy to make, and the list of ingredients is readily accessible.

The only step that might seem difficult is cooking wet caramel made with water: here is the name "wet caramel."

To get to know more about caramel, to stir or not stir it, and to see when the caramel is done, I would suggest reading the post for Hazelnut Praline Paste.

What is flan

Flan is a custard dessert with a beautiful layer of clear caramel sauce on top.

It is also known under other names such as "crème caramel" in French, caramel custard, or caramel pudding. 

Flan vs. crème brûlée

Flan, or "crème caramel" in French, and crème brûlée, meaning “burnt cream” in English, are both silky smooth custards with a beautiful texture and lavish flavor.

The main difference between the two is that flan has a bit denser texture and is topped with a soft and gooey caramel sauce.

Crème brûlée is lighter in texture and topped with a layer of hardened caramelized sugar.

Also, flan hails from Latin American cuisine, while crème brûlée is of French origin.

History of flan

You will be surprised to know that the flan appeared during the Roman Empire, and it was served as a savory dish. It was flavored with herbs and spices.

The sweet version of the flan was developed later. The Spanish were the first who topped the flan with a sweet caramel sauce.

The Mexicans created delicious variations of flan, such as coffee, chocolate, orange, and coconut.

Nowadays, the flan recipe is one of the most popular recipes in Latin America.

The best flan pan

Flan can be made in different pans, from glass or non-stick pie pans, savarin mold, bundt pans to a special flan mold.

The most affordable glass pie plate or a simple pie pan perfectly works to make the flan.

You can also make this creamy dessert in your favorite bunt pan or a savarin mold.

If you strive for authenticity while making the flan, look for a special flan mold called a flanera.

To make individually served flan desserts, use ramekins. Just make sure that they are nestled closely together in a water bath to prevent them from sliding around.

How to make a flan water bath

A water bath is crucial while baking flan: slow baking prevents getting a scrambled egg textured custard. It is the same technique used to make cheesecakes.

To prepare a flan water bath, place a flan pan in the center of large baking, roasting, or frying pan. Pull the oven rack out and put the nested pans on the rack.

Fill the baking or frying pan with hot water, pouring around the flan pan until it reaches halfway up the flan pan's sides. Push the oven rack back in the oven and bake.

When the flan is baked, carefully remove the baking or frying pan from the oven, not spilling the hot water.

Allow the flan to cool down while in the water bath. Then remove the flan pan from the large container.

How to get flan out of the pan

Once the flan is cooled down, invert a serving platter on top of the flan pan. Flip the pan and platter using a quick movement.

Why you should try this recipe

1. This coconut flan recipe is easy and quick to make. It takes one hour from start to finish.
2. It is an impressive dessert for any occasion.
3. Flan de coco is gluten-free; so, there are no worries about serving anyone.

Ingredients

Here is a quick overview of what ingredients you will need. Follow the full recipe below for exact amounts and instructions. I recommend making this recipe as written for the best results. 

Evaporated milk: it is unsweetened condensed milk. You will need a bit more than one can of evaporated milk.

Sweetened condensed milk: you will need one can of sweetened condensed milk. I used the Carnation one by Nestlé.

Brown sugar: use golden brown sugar. You can also replace it with dark brown sugar.

Eggs: the recipe calls for large whole eggs.

Water: use cold water to make the flan.

Coconut: use shredded coconut.

Sugar: use regular granulated sugar or caster sugar to make the caramel.

Coconut flan variations

This coconut flan recipe calls for sweetened condensed milk. Other recipes use heavy cream, whole or coconut milk.

A flan de coco with condensed milk has a slightly denser texture than the ones made with cream or milk.

A flan made with milk will be somewhat lighter than a cream-based custard.

How to make flan de coco

Preheat oven to 390 F/200 C.

To make the caramel, in a saucepan, pour water, add sugar, and bring to boil (photo 1). Cook until the caramel turns into golden color (photo 2).

Pour it into the bottom of a 9-inch/23 cm pie pan (photo 3) and let it cool down.

To make the custard, in a separate bowl, add whole eggs and brown sugar and whisk with a hand whisk. Add evaporated milk and combine (photo 4).

Add sweetened condensed milk and cold water, whisk again. Finally, add coconut and mix (photo 5).

Pour the preparation into the pie tin, over the caramel (photo 6).

Place the tin inside a large frying pan, bring on the oven rack, and carefully add hot water.

The water level should reach about halfway up the flan tin. Bake the flan for 30 minutes (photos 7-8).

Remove the pan from the oven and set it aside to cool at room temperature in the water bath. Then remove the flan pan.

Once the flan is cool, slide a knife blade between the custard and the mold.

Then place a serving plate on top of the mold and flip the flan quickly using a sharp move. Decorate the top of the flan with roasted coconut chips.

The flan will be covered with caramel on top, while the coconut forms a biscuit-like base.

Expert tips

1. Make sure your pan is ready to pour the caramel in. Once the caramel gets a golden color, pour it right away until it hardens.
2. While cooking the caramel, either stir it constantly or rotate the pan on top of the stove without any spoon. It is essential to catch the right color of ready caramel!
3. Tilt the pan in every direction to get a nice coating of caramel in the pan. Then let it harden.
4. Keep the flan ( still in the pan) in the fridge until ready to serve.
5. Use the remaining custard mixture and ramekins to make individually served flan desserts: you will get four servings. You will need to make the caramel out of half of the caramel ingredients.

Frequently asked questions

Print

Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee. If the nutrition information is important to you, you should independently verify it using your preferred tool. Under no circumstances will Baking Like a Chef be responsible for any loss or damage resulting from your reliance on the nutritional information. You are solely responsible for all decisions about your health and ensuring that any nutritional information provided is accurate. Please, read the disclaimers in our Privacy Policy.

The recipe was adapted from https://www.meilleurduchef.com. It was originally published on February 23, 2018. The recipe has been revised to include improved content and photos. All posted pictures are mine.