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When it comes to phenomenal desserts, I love to head into the pantry and reach for my favorite rich ingredient – coconut cream. It’s luscious, smooth, hearty, and loaded with tropical flavor. Oh, and did I mention that it’s thick and creamy which makes it like a superhero when it comes to the base of flan?
Yes, indeed. It is a superhero when it comes to the base of flan!
And, let’s face it, when you invite people over for a dinner party and you announce ever so nonchalantly that you’re serving flan for dessert, well, your friends and family will think you’re a superhero too!
Flan is one of those desserts that has a reputation for being fussy, when in my experience it’s actually VERY straightforward.
All you need is a heavy bottomed pan, a couple of mixing bowls, a can opener, a big tray, and some hot water.
Hello! It’s easy peasy! (But your secret is safe with me.)
And when you bring these little ramekins to the table, this custard is guaranteed to be a hit for a myriad of reasons.
Gorgeous? Check.
Lip smackingly delicious? Oh, yes.
Will leave your guests clamoring for the recipe? That too.
Also, you can make these little treats a day ahead of time, so when you’re planning and assembling your appetizers and main dish, well – you have dessert just sitting merrily in the fridge waiting to be adored.
So, grab a spoon and dig in!
Coconut flan with caramel ingredients
Caramel ingredients:
1 cup granulated sugar
1/3 cup water
2 tablespoons unsalted butter, room temperature
½ cup heavy cream
Coconut flan ingredients:
5 eggs
1 (13.5 oz.) can full fat coconut milk (or you can make your own coconut milk)
1 cup coconut cream
1 cup sweetened condensed milk
¼ teaspoon almond extract
¼ teaspoon vanilla extract (you can also make your own vanilla extract)
¼ teaspoon fine kosher or sea salt
Coconut flan recipe notes
You can garnish this coconut flan with nearly anything under the sun! Grab some toasted coconut, edible flowers, fresh mint, pomegranate seeds, or even frozen and thawed berries to make this a visual showstopper.
You can play around with the flavors by subbing in for the almond and vanilla extracts – I could see lavender or rosewater being really interesting in this (but don’t overdue the rosewater! That flavor can get very overpowering in my experience…).
FAQ
Can you freeze flan?
Absolutely! Flan freezes like a dream for up to 2-3 months. Bonus: Because these are mini-flans, they freeze even easier because you don’t need to break down single serve slices of the custard. You can flash freeze them on a single layer on a baking sheet in the freezer, and then once they’re frozen, simply place them in a container and layer them with wax paper to keep them safe from moisture. To thaw the flan, just place it in the refrigerator overnight.
Creamy Coconut Flan with Caramel: The Perfect Dessert for Entertaining!
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1 from 1 review
Creamy coconut flan is a stunning and incredibly delicious dessert. And it’s the perfect make ahead final course for a dinner party!
- Author: Launie Kettler
- Prep Time: 5 minutes
- Cook Time: 1 hour 35 minutes + 2 hours refrigeration
- Total Time: 3 hours 35 minutes
- Yield: 8 servings 1x
Ingredients
Caramel Ingredients:
1 cup granulated sugar
1/3 cup water
2 tablespoons unsalted butter, room temperature
1/2 cup heavy cream
Creamy Coconut Flan Ingredients:
5 eggs
1 (13.5 oz.) can full fat coconut milk
1 cup coconut cream
1 cup sweetened condensed milk
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
1/4 teaspoon fine kosher or sea salt
Instructions
Preheat oven to 325 degrees.
In a heavy bottomed saucepan over low heat melt the sugar and water. Simmer for approximately 20 minutes, or until the mixture is golden brown.
Do not stir the mixture. Simply let it simmer.
Once the mixture is golden brown, remove from heat and add in the room temperature butter. The mixture will bubble.
Pour in the heavy cream and stir well.
Pour 2 teaspoons of caramel sauce into each of the 8 (4 oz.) ramekins.
Reserve.
In a large mixing bowl, whisk the eggs together until smooth.
Stir in the coconut milk, coconut cream, condensed milk, almond extract, vanilla extract, and salt.
Divide mixture between the 8 ramekins.
Place in a roasting pan, and add enough hot water to come halfway up the ramekins.
Cover the pan tightly with aluminum foil, and bake for 1 hour – 1 hour 15 minutes, or until the flan is still slightly jiggly, but mostly set.
Let the flan cool in the water bath, until room temperature.
Refrigerate the flan for at least 2 hours.
Run a butter knife along the sides of the ramekins to release the flan.
Garnish and serve.
Nutrition Facts
- Serving Size: 8
- Calories: 471
- Sugar: 47.1g
- Sodium: 195mg
- Fat: 29.1g
- Saturated Fat: 21.9g
- Carbohydrates: 49.3g
- Fiber: 0.7g
- Protein: 8.3g
- Cholesterol: 133mg
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About Launie Kettler
Growing up in a Vermont farm family, Launie Kettler has been surrounded by good food since she had a straight eyeline to blueberry bushes as a child. That love of farm fresh ingredients led her to start Teeny Tiny Kitchen, a blog about cooking big foods in a small space. Kettler is the co-author of The Everything Mediterranean Slow Cooker Cookbook, and her recipes have been featured in Where Women Cook, Fresh Magazine, and Salon.
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