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Coconut Cream Flan

Coconut Cream Flan

  • Author: Deborah Harroun
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baked


Coconut Cream Flan – a recipe for flan made with coconut cream.



  • 1 cup sugar
  • 6 large eggs
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (15-ounce) can cream of coconut, such as Coco Lopez
  • 1 cup half-and-half
  • 1 teaspoon vanilla extract
  • 1/4 cup dark rum


  1. Preheat oven to 325F.
  2. Place the sugar in a small, uncoated skillet. Heat the sugar over medium-high heat until melted and golden brown. Pour it into a 1-quart baking dish or distribute evenly among eight 1-cup capacity ramekins. Tip and turn the dish or ramekins to coat the bottom and sides with the melted sugar.
  3. Whisk the eggs in a large bowl until foamy. Stir in the condensed milk, cream of coconut, half-and-half, vanilla, and rum. Pour the mixture into the baking dish. Put the baking dish in a larger baking an and set it in the oven. Pour enough boiling water into the larger pan to reach halfway up the sides of the baking dish or ramekins.
  4. Bake 1 hour for the 1-quart or 45 minutes for the ramekins, until the center is almost set. Remove the flan from the pan of water and cool on a rack. Invert onto a serving plate; cover and refrigerate at least 1 hour before serving*. The flan will keep for up to 3 days in the refrigerator.

Recipe Notes:

From The Pastry Queen