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Coconut Flan

 Coconut Flan
This Coconut Flan recipe features the fruit twice—first, with splashes of GOYA® Coconut Milk and, again, with smooth GOYA® Cream of Coconut. Our Coconut Flan is so cool and silky, you’ll think you’re in the tropics.
8 ServingsPrep: 15 min. Total Time: 1 hour 30 min., plus cooling time


  • 1 cup sugar
  • 5 eggs
  • 1 cup GOYA® Cream of Coconut
  • 1 cup GOYA® Sweetened Condensed Milk
  • 1 can (13.5 oz.) GOYA® Coconut Milk
  • 1/4 teaspoon GOYA® Vanilla Extract


  • Heat oven to 325°F. In a small, heavy saucepan over medium-high heat,
  • bring sugar and ½ cup water to a boil, stirring until the sugar
  • dissolves. Using a wet pastry brush, wipe off any sugar that sticks
  • to the sides of the pan. Cook, without stirring, swirling the pan,
  • until the syrup turns golden brown, about 10 minutes. Carefully pour
  • the hot caramel into eight 4 oz. ramekins; set aside to cool.
  • In a large bowl, using a whisk, beat the eggs until completely
  • combined. Whisk in the cream of coconut, condensed milk, coconut
  • milk and vanilla until smooth. Divide the egg mixture evenly among
  • ramekins.
  • Place ramekins in a shallow baking dish and place in the middle rack
  • of the oven. Pour in enough hot water to come halfway up the sides
  • of the ramekins; cover with aluminum foil. Bake until the Flan is
  • set but still wiggly in the center, 1 hour - 1 hour 15 minutes.
  • Using tongs, carefully remove the ramekins from the water. Transfer
  • to refrigerator to cool completely.
  • When ready to serve, gently run butter knife around edges and invert

2 of 2

Coconut Flan (continued)

Directions (continued)

  • onto serving plates. Garnish with raspberries and mint leaves, if
  • desired. Yield: 8 servings.