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Coconut Flan
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Chef Eddy Recipe
Coconut Flan
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This easy coconut flan is a crowd pleaser.  It is a delicious variation on a classic sweet custard dessert, adding a tropical flavor to the mix.

Prep time
Bake/Cook time
Plan for

Chill time 4 hours

8 servings
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Coconut Flan
Extra Fine Granulated Sugar
Confectioners Powdered Sugar
Prep time :
Bake/Cook time :
Plan For

Chill time 4 hours

Yield :
8 servings


  • 6 large eggs
  • 2 egg yolks
  • 1 cup Imperial Sugar Extra Fine Granulated Sugar
  • 2 teaspoons vanilla extract
  • 1 can (13.5 oz) unsweetened coconut milk
  • 2 cups half and half
  • Optional: 2 tablespoons coconut rum
  • 4 tablespoons grated unsweetened coconut, preferably frozen type



  1. Preheat oven to 325°F.
  2. If you desire to un-mold the coconut flan after baking then melt butter and brush ramekins with melted butter and then sprinkle with granulated sugar. Set aside. For serving in ramekin, omit this step.
  3. In a bowl whisk eggs and yolks together, add sugar and whisk quickly to make mixture smooth.
  4. Add coconut milk, half and half, liquor if using and coconut. Evenly pour in ramekins and place on a cookie sheet. Place in oven.
  5. Depending on size of ramekin used, baking time will vary. The custard is set when it no longer trembles when ramekin is tapped. About 60 to 80 minutes.
  6. Remove and let cool. Place in a refrigerator. To un-mold, let chill for at least 4 hours and run point of a knife around the edge. Turn upside down onto a serving plate.
  7. Serve with blackberries or mango and sprinkle with confectioners powdered sugar.
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