Description

This easy coconut flan recipe offers a silky-smooth texture and rich tropical coconut flavor, featuring a shimmering caramel base and creamy custard. It’s an elegant, family-friendly dessert that comes together with minimal fuss.

Ingredients

Scale

0.75 cup granulated sugar
0.25 cup water
2–3 fresh pandan leaves, tied or chopped
13.5 fluid ounces full-fat coconut milk
0.8125 cup sweetened condensed milk
3 large eggs
2 large egg yolks
0.25 cup granulated sugar
1 teaspoon alcohol-free vanilla extract
Pinch of salt
0.5 cup unsweetened toasted coconut flakes, for garnish

Instructions

Prep Oven and Pan: Preheat oven to 325°F (160°C). Place six 5-ounce (150 ml) ramekins in a high-rimmed baking pan for a water bath.
Craft the Caramel: Combine 0.75 cup granulated sugar and 0.25 cup water in a saucepan over medium heat. Stir until sugar dissolves, then cook without stirring, swirling occasionally, until a deep amber color develops (8-12 minutes). Immediately pour hot caramel evenly into the bottom of the prepared ramekins and let cool and harden.
Infuse the Coconut Milk: Gently heat 13.5 fluid ounces (1 can) full-fat coconut milk with pandan leaves in a small saucepan over low heat for 5-7 minutes; do not boil. Remove from heat and let leaves steep for an additional 10 minutes. Discard pandan leaves.
Whisk the Custard Base: In a large bowl, whisk together 0.8125 cup sweetened condensed milk, 3 large eggs, 2 large egg yolks, 0.25 cup granulated sugar, 1 teaspoon alcohol-free vanilla extract, and a pinch of salt until well combined and smooth.
Combine and Sieve: Gradually whisk the warm, pandan-infused coconut milk into the egg mixture until fully incorporated. Pour the entire flan mixture through a fine-mesh sieve into a clean bowl or large measuring cup to ensure a silky smooth texture.
Pour and Bake with Water Bath: Carefully pour the strained flan mixture evenly into the caramel-coated ramekins. Pour hot water into the large baking pan, reaching about halfway up the sides of the ramekins, creating a soothing water bath. Carefully transfer the baking pan to your preheated oven and bake for 40-50 minutes, or until the edges are set but the center still jiggles slightly.
Chill and Serve: Remove the baking pan from the oven and carefully lift the ramekins out of the water bath. Let them cool at room temperature for at least 30 minutes, then cover lightly and refrigerate for a minimum of 4 hours, or preferably overnight, to chill thoroughly. When serving, run a thin knife around the edge of each ramekin to loosen the flan, then invert each ramekin onto a dessert plate. Garnish by sprinkling unsweetened toasted coconut flakes on top.

Notes

Use a blender for the custard for a quick, lump-free mix. Pre-measure ingredients to streamline prep time. For an extra tropical flavor, add a teaspoon of lime zest to the custard mixture. Reduce sugar in the custard if you prefer a less sweet dessert. Store leftover flan covered in the refrigerator for up to 3-4 days.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking, Steaming
Cuisine: Southeast Asian

Nutrition

Serving Size: 1 flan (approx 5 oz)
Calories: 350 calories
Sugar: 35 g
Sodium: 100 mg
Fat: 22 g
Saturated Fat: 17 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 1 g
Protein: 7 g
Cholesterol: 180 mg

Keywords: coconut flan, tropical dessert, easy flan, creamy custard, pandan, caramel, make ahead, family friendly, elegant dessert