Creamy Coconut Flan with Condensed Milk — Easy Homemade Recipe

A creamy coconut flan with sweetened condensed milk that is easy to make and perfect for any occasion. Learn step-by-step how to prepare a light, delicious dessert with an irresistible texture, using simple ingredients like coconut milk, shredded coconut, and a glossy caramel sauce.

Ingredients

For the flan (pudding):

• 1 can (14 oz / 395 g) sweetened condensed milk
• 1 can measure of whole milk (use the empty condensed milk can)
• 1 bottle (approx. 7 fl oz / 200 ml) coconut milk
• 1 cup (100 g) shredded coconut (fresh or unsweetened packaged)
• 5 eggs

For the caramel sauce:

• 1 cup granulated sugar
• 1/2 cup warm water

Instructions

1. Prepare the caramel sauce: In a saucepan over medium heat, melt the sugar until it turns into a light amber caramel. Be careful not to let it burn. Once ready, carefully pour in the warm water—the mixture will bubble vigorously. Stir constantly until the sugar dissolves completely and forms a smooth syrup.
2. Coat the mold: Pour the caramel into a 9-inch tube pan (flan/pudding mold), coating the bottom and sides evenly. Set aside.
3. Blend the flan ingredients: In a blender, combine the sweetened condensed milk, whole milk, coconut milk, and eggs. Blend for about 2 minutes until smooth and uniform. Add the shredded coconut and pulse/blend for 1 more minute.
4. Bake in a water bath (Bain-Marie): Pour the blended mixture into the caramel-coated mold. Cover tightly with aluminum foil and place inside a larger baking pan filled with warm water (a water bath). Bake in a preheated oven at 350°F (180°C) for approximately 60 minutes, or until set.
5. Cool and chill: Remove from the oven and let it cool to room temperature. Transfer to the refrigerator for at least 2 hours (preferably 4 hours) until fully chilled and firm.
6. Unmold and serve: Run a thin knife around the center and outer edges to loosen. Invert carefully onto a deep serving plate. Serve cold!

Tips for a Perfect Coconut Flan 🍮

• Using freshly grated coconut gives a deeper, more natural flavor. However, packaged unsweetened shredded coconut works great too!
• For a smooth caramel sauce, melt the sugar over low heat and avoid stirring excessively at first to prevent crystallization.
• If you want a lighter texture, you can slightly reduce the amount of shredded coconut or use low-fat milk.
• Garnish with extra toasted shredded coconut or a sprinkle of powdered sugar on top before serving. (Optional)

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Why You'll Love This Recipe

This dessert combines the rich creaminess of condensed milk, the tropical aroma of coconut, and the sweetness of golden caramel sauce—yielding a classic, foolproof treat. It requires simple ingredients, no fancy baking techniques, and goes straight from oven to fridge. Perfect for family gatherings, weekend dinners, or special occasions!