coconut flan1coconut flan3My first experience with flan could best be described as love-at-first-taste. For years thereafter it has been among my favorite dessert dishes to serve my friends and family. Aside from being very easy to make, flan tastes ridiculously good and looks impressive as well. You can make it a day or two ahead of time and just store it in the refrigerator until about 15 minutes before serving. It’s great with a cappuccino or a little glass of good dark rum. This recipe makes 12 servings of flan.*

Coconut flan
Yields 12
247 calories
38 g
78 g
7 g
6 g
4 g
123 g
88 g
37 g
0 g
3 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 247
Calories from Fat 65
% Daily Value *
Total Fat 7g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 78mg
Sodium 88mg
Total Carbohydrates 38g
Dietary Fiber 0g
Sugars 37g
Protein 6g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Caramel ingredients
  1. •1 cup (236 ml) of sugar
Flan ingredients
  1. • 2 ½ cups (591 ml) whole milk (or heavy cream)
  2. • 1 (14 oz.) / (397 g) can sweetened condensed milk
  3. • 4 large eggs
  4. • ¼ (60 ml) cup unsweetened shredded coconut
  5. • 3 tablespoons dark rum (optional)
  1. • 12 (4 oz.) ramekins
  2. • blender
Caramel directions
  1. 1. Add sugar in a small heavy saucepan over medium heat. Let the sugar slowly melt without stirring and swirl the pan occasionally to even the caramel color until it turns a dark amber.
  2. 2. Immediately pour the caramel into the ramekins and swirl the caramel to coat the bottom (the caramel will harden right away). Set the ramekins in a large roasting pan.
Flan directions
  1. 1. Preheat the oven to 350 °F (175 °C).
  2. 2. Combine in a blender the whole milk (or heavy cream for a creamier version) with condensed milk, eggs, coconut flakes and rum. Blend for about 2-3 minutes for a coconut crunchy texture or blend until smooth for a traditional flan.
  3. 3. Divide the flan mixture among the ramekins.
  4. 4. Add hot water to the roasting pan so that the water bath submerges each ramekin about halfway up the side. Bake for about 1 hour to 1 hour 15 minutes, or until the flan is just set but still wobbly in the center.
  5. 5. Just before serving, run a small, thin knife along the edge of each ramekin, cover with the serving plate, and flip upside down. The flan will come out easily onto the serving plate, and the caramel will run along the sides.
  1. * Tip: I freeze what I can’t eat and take it out when I just want a little sweet dessert. I often have friends stopping by for dinner so pulling out a last minute flan is a pleaser.
  coconut flan2

Tina Diep

I LOVE FOOD and better yet I LOVE TO COOK.

I can thank my Vietnamese roots. Vietnamese people use a great amount of time cooking and eating, traits which they have learned from their families. Everyone seems to know how to cook, and they are adept at picking fresh and quality foods from the market. Food is a priority in Vietnam – if you eat well, you live well.

I was born in Denmark, and in my mind I am a true Dane. Danish people cook a lot as well, but they prefer to spend less time in the kitchen and more time at the table. I consider myself Vietnamese from a culinary standpoint and Danish from a cultural standpoint (and I live in New York, which is a Mecca for foodies).

My mum is a great cook, she taught me how to chop vegetables and how to just randomly throw things together and somehow get an awesome meal. She makes cooking seem like art, and she is my inspiration for DiepLicious cooking.

My husband loves food as well and he has a great appetite. Cooking for him is a real joy. He has a great interest in everything that concerns health, and loves to point out specific foods and why they are good for you to eat. I will share his knowledge with you. He makes my cooking more challenging, but also a lot healthier.

I offer you one Golden Rule: to enjoy food fully, always taste the food even if you don’t like it. For me it takes a couple of tries to get to know the real flavor.


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