Free Shipping on 3 TasteBooks or more Take 10% off TasteBooks using HOLIDAY2014.

Welcome to the new TasteBook recipe beta page. Learn what's new Not quite ready to change just yet? Classic view

Coconut flan I

SueSue Byrom
Rate this

Serves 6

Save this recipe 2
Save this recipe 2
Serves 6


  • 1 14-oz. can sweetened condensed milk
  • 2/3 cup whole milk
  • 2/3 cup coconut milk
  • 2 large eggs
  • 2 large egg yolks
  • 1/2 t. vanilla or coconut extract
  • 3/4 cup unsweetened flaked coconut
Save a shopping List


  • 1

    Preheat oven to 350°F. Arrange six 3/4-cup custard cups in 13 x 9 x 2-inch baking pan*. Whisk first 5 ingredients in medium bowl to blend. Mix in coconut. Divide mixture among cups. Pour enough hot water into pan to come halfway up sides of cups.

  • 2

    Bake flans until just set in center, about 30 minutes. Remove flans from pan and refrigerate until cold, about 2 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)

  • 3

    * Can use bundt pan instead of ramekins. Cook for 50 minutes. Let cool and unmold. Decorate with raspberries in center and around sides. Dust top of flan with flaked coconut.

Recipe Notes

Add a note

Ratings & Reviews

Click to rate this recipe

Powered By ZergNet

Around the Web

We want to know what you think
about the new recipe page design

Give your feedback
create a cookbook

Learn about creating your own custom cookbook

Create a cookbook

More recipes by this author

See more recipes

Follow TasteBook

Receive our weekly featured recipe and the
best of the TasteBook blog right to your inbox.