Coconut Flan Recipe

The caramel is infused with coconut extract, which gives this flan an amazing flavor and aroma.


  1. Preheat oven to 350 F.

  2. Caramel:
  3. In a 9 inch round, metallic cake pan, heat 1 cup of sugar at medium-high heat until it begins to melt. Stir constanly with a wooden spoon to prevent burning. Once the sugar has melted midway, add half of the tablespoon of coconut extract and stir untils the bubbling comes to an end. Proceed to add the other half of the coconut extract and stir until golden brown. Immediately but very carefully, using thick oven mitts, remove from heat and swirl to ensure that the sugar coats the bottom and sides of the baking dish.
  4. Place on wire rack to allow the camaralized sugar to harden.

  5. Coconut flan:
  6. In a blender, combine the rest of the ingredients until smooth.
  7. Pour contents of the blender in a fine strainer into the caramelized baking dish.
  8. Cover tightly with foil and place inside a roasting pan. Place in the oven and carefully add hot water to the roasting pan, until the water reaches half way up the sides of the flan baking dish. This is referd to as a water bath, (Bano de Maria, Bain-Marie).
  9. Bake for 1 hour. Remove foil and test for doneness by inserting a knife in the middle of the flan.It should come out clean.
  10. Carefully remove the roasting pan from the oven and place the baking dish on a wire rack to cool to room temperature.
  11. Place in the refrigerator for at least 5 hours or longer.
  12. To remove flan, run a knife alomg the edges to loosen it. Place a serving plate over the flan and flip it over.With a spoon, scrape as much caramel from the baking dish to the serving plate.
  13. Sprinkle coconut flakes over flan (optional).
  14. Enjoy and share!