This coconut flan recipe doesn't use condensed or evaporated milk; only real food ingredients. It's sweet, creamy, and delicious.

Coconut Flan

This coconut flan recipe doesn't use condensed or evaporated milk; only real food ingredients. It's sweet, creamy, and delicious.
Course Desserts
Cuisine Spanish
Special Diet GF
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12 Servings
Calories 231kcal


  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 cup coconut milk or you can make your own
  • 1/2 cup sugar (I used a demerara sugar, but you can use white sugar)
  • 6 eggs
  • 3 Tbsp. honey heaping Tbsp. or to taste
  • 1/2 cup coconut butter can be substituted with some shredded coconut


  • Preheat the oven to 350 degrees (around 180ÂșC).
  • In a small frying pan, heat the sugar at medium heat until it starts to melt and brown. Stir the sugar periodically so it doesn't burn, and to incorporate all of the sugar crystals into the melted sugar. You can add a splash of water, as called for in most flan recipes, but I haven't found it to really help the process. I find it just ends up making it take longer because it doesn't really start to melt until all of the water has evaporated anyway.
    cooking the sugar until a caramel syrup is made.
  • At first, the sugar will turn into a light brown liquid. Let it cook for a little while longer until it gets to be a medium brown color. Immediately (and carefully! melted sugar burns!) pour the melted sugar into the bottom of your pan or custard cups, moving the pan in circular movements to try to coat the entire bottom of the pan.
    coating the bottom of flan molds with the caramel
  • In a saucepan heat the milk, cream, coconut milk, and honey over low to medium heat, mixing continuously until the honey is completely incorporated into the milks. I don't like things to be too sweet so I don't use much honey. If you don't have honey or don't want to use it, you could use around a half cup of sugar instead. (Add more than that if you like things on the sweeter side.)
  • Once all of the honey has dissolved, add a half cup of coconut butter. Then remove the pan from the heat, and gently mix in the eggs.
    adding the coconut butter to the mixture
  • Move the prepared pan or custard cups into another, larger pan. You will be using the other pan like a double boiler. Fill the prepared pan with your custard mixture, and fill the larger pan with water. You don't need to add so much water that your flan pan is floating, and you should also be careful not to add so much that you can't safely carry the pans (especially when they are hot later on).
    The flan mixture in flan molds in a pan with water
  • Put the pans in your preheated oven, and bake for around 40 minutes. After 40 minutes start checking the flan periodically to see if it is done. Just like you would check on a cake, check the flan with a toothpick. When a custard-like consistency no longer sticks to the toothpick, you are finished. Because of the nature of coconut flan, you may get some small pieces of cooked flan or coconut on the toothpick, but you won't have anything with a pudding-like consistency anymore.
    Checking the flan with a toothpick
  • Take the flan out of the oven, and let it cool. Then refrigerate. This dessert can easily be made a day or two in advance and is actually usually better the next day anyway.
  • Unmold your flan by gently sliding a knife around the edges before gently flipping it over.
  • Now, all you have to do is eat it!! Enjoy!


Calories: 231kcal | Carbohydrates: 15g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 111mg | Sodium: 52mg | Potassium: 113mg | Fiber: 1g | Sugar: 12g | Vitamin A: 445IU | Vitamin C: 0.4mg | Calcium: 54mg | Iron: 1.2mg