Coconut flan

This easy Brazilian coconut flan is made with only 5 ingredients. You won’t want to share this!

coconut flan

One of my baking pet peeves is having leftover ingredients afterwards. I don’t like seeing the half containers of items hanging out in the refrigerator or in the pantry.

Recently, I had some leftover sweetened condensed milk and coconut milk in my fridge. I had tried making Hawaiian kulolo (which was an epic fail) and shave ice (it was a bit coarse).  I knew I needed to do something with the leftover ingredients and stumbled upon this recipe.

coconut flan

It seemed very easy and doable, so I hoped for the best. I did not have a full container of sweetened condensed milk or coconut milk so I just made sure that I used equal amounts of each. I also only used 2 eggs instead of 3 and cut the caramel part in half.

Surprisingly, the flan turned out really well, and even my non-flan eating husband enjoyed it. He even said that he typically didn’t like flan but liked this recipe. Addie liked it too, so I knew we had a winner on our hands.

This dessert would be great for a a small dinner party… or you can save it for yourself!

Husband’s rating: 4 out of 5
Addie’s rating: 4 out of 5
My rating: 4 out of 5

Coconut flan

An easy, 5 ingredient flan that is smooth and creamy
Prep Time10 minutes
Cook Time1 hour
Chilling time4 hours
Total Time5 hours 10 minutes
Course: Dessert
Cuisine: Brazilian
Keyword: Pudding
Servings: 8
Author: Eva Bakes


  • 1 14-ounce can sweetened condensed milk
  • 14 ounces coconut milk
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 4 Tablespoons water


  • Preheat your oven to 350°F
  • In a high powered blender, blend th sweetened condensed milk, coconut milk, and eggs together for about 2 minutes. Set aside.
  • While the blender is going, make the caramel. In a small saucepan set over medium heat, melt the sugar. Do not stir it!
  • Once the sugar is completely melted and appears a deep amber color, add the water. The caramel will sizzle and harden. Keep it over the heat and it will re-melt.
  • Pour the caramel into a round oven-safe baking dish. Make sure to evenly coat the bottom.
  • Pour the egg mixture on top of the caramel layer.
  • Find a larger round baking dish (one that will allow th smaller dish to fit inside) and fill it about 1/4 to 1/2 full of water. Set the dish with the flan inside the larger pan with the water - we are essentially creating a water bath. Do not allow the water to overflow the pan. It should come at least halfway up the side of the smaller pan.
  • Bake in your preheated oven for 45-55 minutes or until a toothpick inserted in the center comes out clean.
  • When ready to serve, run a knife around the perimeter of the smaller pan and invert it onto a round plate.
  • Refrigerate for 4 hours or up to overnight before serving.


Leftover flan should be stored in the refrigerator and will last several days. 
Source: Fabi’s Recipes

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