Coconut Flan


Yield: 6 servings



  • 10 ounces sweetened condensed milk
  • 3 eggs
  • 12 ounces evaporated milk
  • 7 ounces coconut cream (Coco Lopez)
  • 1 cup sugar
  • 1/4 cup water
  • berries and mint leaf (for garnish)
  • 6 ramekins (4-ounce)


  1. Preheat oven to 325 degrees F.
  2. To make the caramel: Combine the sugar and water in a medium saucepot and cook over high heat, without stirring, until it darkens to amber. Pour the caramel evenly into 6 ramekins and set aside.
  3. For custard: Combine condensed milk, eggs, evaporated milk and coconut cream in a bowl or food processor. Mix until smooth. Fill each ramekin with this mixture, then place ramekin in roasting pan. Create a water bath by filling the roasting pan 1/3 way with hot water, and cook, covered with foil, for 25 minutes. Allow to cool before serving.
  4. To unmold the flan: Take a paring knife and run it around the sides of the ramekin to loosen the flan. To help it along, you may also place the ramekin in a shallow bowl with warm water until it comes halfway up the sides for a few seconds. Invert a serving plate on top of the ramekin and flip over to unmold.
  5. Garnish with berries and mint leaves.
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