Cuban Coconut Flan (Flan de Coco)
Flan de coco Say it: flahn deh KOH-koh
Flan de coco is Cuba's coconut-scented take on the classic baked custard. Sweetened condensed milk, coconut milk and eggs bake into a dense, silky flan under a dark caramel sauce that pools around each slice. It is a familiar dessert on Cuban home tables and at birthday and holiday meals, often chilled overnight before unmolding. The coconut flavor is gentle but unmistakable, and the texture is smooth enough to cut with a spoon. A few shreds of coconut add a little chew and make the tropical character clear.
Cuban Coconut Flan (Flan de Coco)
Flan de coco
Pronounced flahn deh KOH-koh
- Serves
- 6
- Prep
- 20 min
- Cook
- 1 hr
- Total
- 1 hr 20 min
- Level
- Medium
Also nut-free.
Allergens: contains milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the caramel
For the custard
Method
Preheat the oven to 350°F (175°C). Have ready an 8-inch (20 cm) round baking pan or a 6-cup (1.4 L) flan mold.
For the caramel, combine the sugar and water in a small saucepan over medium heat. Cook without stirring, swirling the pan occasionally, until the syrup turns a deep amber and smells like caramel, 8–10 minutes. Immediately pour into the mold and tilt to coat the bottom and lower sides; set aside.
In a blender, combine the eggs, sweetened condensed milk, coconut milk, whole milk, vanilla and salt. Blend for 20–30 seconds until completely smooth, then strain through a fine-mesh sieve into a bowl. Stir in the shredded coconut.
Pour the custard into the caramel-lined mold. Set the mold in a roasting pan and add hot water to come halfway up its sides. Bake until the edges are set and the center jiggles slightly when the pan is nudged, 50–60 minutes.
Remove the mold from the water bath and let it cool on a rack to room temperature. Cover and refrigerate for at least 4 hours, or overnight, until firm and cold.
Run a thin knife around the edge of the flan. Invert onto a plate with a rim and lift off the mold; the caramel will flow over the custard. Slice and serve chilled.
Regional variants
Some cooks add a teaspoon of dark rum to the custard or toast the shredded coconut before folding it in. For a richer coconut flavor, replace the whole milk with coconut cream.
Cook's notes
- Keep the caramel moving only by swirling the pan; stirring can crystallize the sugar.
- Straining the custard removes tiny bits of egg and gives the flan its smooth, dense texture.
- The flan is done when the center still wobbles like set gelatin; it will firm up as it cools.
Serve with
Serve chilled as is, with strong Cuban coffee or espresso.
Make ahead and storage
Bake up to 2 days ahead; keep covered in the refrigerator in the mold and unmold just before serving.
