Puerto Rican Coconut Flan

Coconut Flan

There's nothing like this delicious treat from beautiful San Juan, Puerto Rico.

a fork, plate and spoon SERVES 6 servings
clock TOTAL TIME 1 Hr 30 Min
hand holding a serving platter DIFFICULTY 4/5
  • ¾ cup sugar
  • 4 eggs
  • 1 (14 oz) can sweetened condensed milk
  • 1 (13.5 oz) can coconut milk
  • ½ cup shredded coconut (for garnish)
  • 1 pinch of salt
Now, the preparation:
  1. Heat oven to 350 degrees.
  2. Add sugar to a medium saucepan and cook over low-medium heat, stirring continuously to keep it from burning and sticking to the pan. When it’s done (about 10 minutes), it will be melted and caramel-colored.
  3. Carefully pour melted sugar into flan pan.
  4. In a medium mixing bowl, beat eggs, coconut milk, sweetened condensed milk, and salt until well blended.
  5. Pour into flan pan, and then set flan pan into larger baking pan. Fill larger pan with 1 inch of hot tap water.
  6. Bake uncovered for 45-55 minutes or until knife inserted in the center comes out clean.
  7. While flan is baking, add shredded coconut to a dry skillet and cook on medium heat until the edges are toasted and starting to brown. Set aside as garnish.
  8. Carefully remove from the oven and let it cool.
  9. Chill for a few hours or overnight.
  10. When ready to serve, run a knife around the edge of the flan to loosen it from the sides.
  11. Fancy bonus! Garnish with toasted coconut and serve!
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