Puerto Rican Coconut Custard


  • 1 and 3/4 cups sugar
  • 6 eggs lightly beaten
  • 2 cups evaporated milk
  • 1 cup coconut milk
  • 1 cup grated coconut

This is a typical Puerto Rican dessert known as Flan de Coco.


  • Put 1 cup sugar into a small, heavy sauce pan and set it over medium heat.
  • Cook, stirring with a wooden spoon until the sugar caramelizes.
  • Have ready a 2 quart porcelain mold warmed with boiling water, and dried.
  • Pour in the caramel, turning the mold, so that the caramel coats the bottom and an inch or so of the sides. Set aside.
  • Add the remaining 1/4 cup sugar to the eggs.
  • Pour the evaporated milk and coconut milk into a sauce pan, to scalding point and slowly pour into the egg mixture, stirring with a wire whisk.
  • Add the coconut and pour into theĀ caramelizedĀ mold.
  • Set the mold in a pan of hot water and bake in a preheated 350 degree oven for 1 hour or until a tooth pick inserted in the middles comes out clean.
  • Cool completely, then unmold onto a serving platter.
  • If there is any caramel left in the mold, add a little hot water and set the mold over medium heat until the caramel dissolves, then pour it over the flan.

Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.