Papa Cruz’s Flan de Coco (Puerto Rican coconut flan recipe)
My version of my father’s flan de coco recipe (Puerto Rican coconut flan). Flan de coco is made with coconut milk and shredded coconut, which adds a delicious Caribbean-style taste to the traditional dessert.
Servings Prep Time
12servings 10minutes
Cook Time Passive Time
1hour 8hours
Servings Prep Time
12servings 10minutes
Cook Time Passive Time
1hour 8hours
Ingredients
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place the sugar and water in a small saucepan over medium heat. Do not stir. Put a lid on the saucepan for 1 minute, or until the sugar has dissolved. Remove the lid and cook gently, without stirring, but swirling the pan occasionally until the sugar has melted completely and turned into a golden-brown caramel (about 5 more minutes). Pour into a 9.5” glass pie pan (or round glass baking dish) in an even layer and quickly tilt the dish a few times to spread the caramel evenly over the bottom of the dish. Set aside to cool for 15 minutes until hardened.
  3. Meanwhile, pour the NESTLÉ® LA LECHERA® Sweetened Condensed Milk, coconut milk, cream, eggs, and coconut into a blender. Blend until the mixture is smooth and the coconut flakes pulverized (1-2 minutes). Let rest for a few minutes then stir to release some of the air bubbles before pouring through a mesh strainer into a large liquid measuring cup to further release air bubbles. Stir any coconut pieces from the strainer back into the custard. Pour the custard mixture into the baking dish over the caramel. If using a pie pan you should fill it nearly to the top of the pan, but be sure there is about ¼” of space at the top so you don’t risk spilling while transferring to the oven.
  4. Place the flan pan on a baking sheet and pour warm water into the baking sheet so that it goes about halfway up the sides of the pie pan. Bake in the preheated oven for 45 minutes until set, checking the water every 15 minutes or so to make sure it hasn’t evaporated or is boiling too vigorously. Add more water if it has become too low, or remove some of the water then refill with a little tap water if it is boiling heavily. When done, remove from the oven and let cool in the water bath on the counter for 10 minutes. Remove the pan from the water and allow to continue cooling on the counter for at least 30 more minutes before moving to the refrigerator to chill overnight.
  5. When ready to serve, gently run a butter knife around the edges of the dish to separate the flan from the sides, and invert onto serving plate. Garnish with additional coconut flakes.