Puerto Rican Coconut Flan


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

This is a delicious coconut custard, full of island flavors.


  • Put 1 cup of the sugar into a small heavy saucepan and place it over a medium heat.
  • Cook, stirring with a wooden spoon until the sugar carmelizes.
  • Have ready a 2 quart porcelain mold warmed with boiling water, and dried.
  • Pour the caramel, turning the mold so that the caramel coats the bottom an inch or so of the sides. Set aside.
  • Add the remaining 3/4 cup sugar to the eggs.
  • Pour the evaporated milk and coconut milk into a saucepan, bring to the scalding point and slowly pour into the egg mixture, stirring with a wooden spoon or wire whisk.
  • Add the coconut and pour into the caramelized mold.
  • Set the mold in a pan of hot water in a preheated 350 degree oven and bake for 1 hour.
  • Cool thoroughly and unmold onto a serving platter.
  • If any caramel is left in the mold add a little hot water and set the mold on a heat proof mat over medium heat until the caramel dissolves.
  • Pour over the custard.

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