DessertsMediumFree

Coconut Flan

Name: Coconut Flan
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Cuisine: Mexican
Ingredients: 200 ml Coconut milk; 397 g Condensed milk; 360 ml Evaporated milk; 5 Eggs; 80 g Desiccated coconut; 150 g Sugar (for caramel); 1 tsp Vanilla extract

80 min (20 prep + 60 cook) Medium 8 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 26 Mar 2026

Silky flan with coconut milk and desiccated coconut, baked in a bain-marie.

About this recipe

Coconut flan is a tropical variant of the classic Mexican Neapolitan flan.

History & Origin

Flan arrived in Mexico with the Spanish conquistadors. In New Spain, nuns of colonial convents transformed the European recipe. Coconut flan was born on the Mexican coasts where coconut palms are ubiquitous. Coastal cooks discovered that substituting part of the milk with coconut milk yielded a superior creaminess. Coconut flan became the signature dessert of Mexico's beach restaurants from Acapulco to Cancun.

Estimated cost

£5.00

Total cost

£0.63

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

280

Calories

Protein

32g

Carbohydrates

14g

Fat

Fibre

120mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Prepare the caramel: heat 150 g sugar without stirring until dark amber. Pour into mould.
💡 The caramel continues cooking off the heat.
2
Preheat oven to 170°C. Blend condensed milk, evaporated milk, coconut milk, 5 eggs, vanilla and desiccated coconut.
3
Strain the mixture over the caramelised mould. Cover with aluminium foil.
4
Bake in a bain-marie for 55-60 minutes until a knife comes out clean.
💡 The bain-marie is essential for even cooking.
5
Cool to room temperature, then refrigerate for at least 4 hours.
6
Run a thin knife around the edges, flip onto a plate. Garnish with toasted coconut.