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Coconut Flan


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Rate this recipe 4.5/5 (35 Votes)


  • 1 cup unsweetened coconut milk
  • 1 cup light cream
  • 1/4 cup sugar or NutraSweet Spoonful
  • 4 extra-large eggs
  • 1 tsp vanilla or coconut extract
  • Nutmeg, preferably freshly grated


Servings 6
Adapted from


Step 1

Preheat the oven to 325 F. Heat the coconut milk, cream, and sugar in a glass pitcher in the microwave for 5 minutes on high or in a saucepan over medium heat until a skin begins to form on the surface. In a heatproof bowl, whisk together the eggs and extract and, continuing to whisk, add the hot cream in a thin stream. Divide the mixture evenly among six 1/2-cup custard or souffle cups. Dust the tops with nutmeg. Space the cups apart in a shallow pan - or a glass or ceramic casserole for the microwave - and pour water into the pan about a third of the way up to the top of the cups. Bake for 30 minutes or cook on high for about 6 minutes. Do not overcook; the centers should wiggle slightly. After cooling them completely, refrigerate for at least 4 hours before serving.
Per serving


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