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Cuban Coconut Flan
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Chef Eddy Recipe
Cuban Coconut Flan
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Coconut milk, sweetened condensed milk, vanilla, eggs, shredded coconut and sugar all combine to make a firm, silky baked custard that gives a Cuban twist to the traditional flan recipe. Can be prepared in individual dishes or a pie dish.

Prep time
Bake/Cook time
Plan for

Refrigerate overnight

8 average size individual ramekins
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Cuban Coconut Flan
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
Plan For

Refrigerate overnight

Yield :
8 average size individual ramekins


  • 1 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1 can (12-14 ounces) coconut milk
  • 1 can (14 ounces) sweetened condensed milk
  • 6 large eggs
  • 1/2 cup fresh or frozen unsweetened coconut
  • 1 teaspoon vanilla extract
  • Pinch salt
  • Optional: 1/4 cup coconut liqueur (for extra coconut flavor)


  1. Preheat oven to 325°F.
  2. Place 8 individual ramekins in a 9 x 13 inch deep baking pan and set aside.
  3. Be careful to perform following step of making caramel since it can severely burn skin. Ensure that you will have no distraction and that no children are around: Pour sugar in a saucepan and place over medium heat. Lightly shake pan until you notice that sugar is starting to caramelize on bottom of pan. Now stir sugar using a heat resistant or wooden spatula over medium heat. First sugar will make lumps but will eventually melt. Stir until sugar has turned into golden amber caramel. (Any small remaining lumps will dissolve in oven.)
  4. Remove from heat and carefully pour enough caramel into ramekins to fully coat bottoms. Set aside.
  5. Combine both milks, eggs, coconut, vanilla extract and salt in a blender and blend until very smooth and coconut is in small pieces. Add coconut liqueur if desired.
  6. Pour filling into ramekins covering caramel and constantly stir filling to prevent coconut from sinking to bottom.
  7. Pour hot water into baking dish reaching about one third of height of ramekins. Place in oven and bake until set and center of flan no longer trembles, about 60 to 75 minutes, depending on size of ramekins.
  8. Remove from oven and allow cooling until safe enough to handle. Place in refrigerator until completely cool or overnight.
  9. Run a sharp knife around edges and turn over onto a serving plate. If flan is stubborn and does not want to release, place ramekins briefly in hot water.


Coconut flan is firmer in texture compared to standard flan but is delicious just the same. Even though this flan contains coconut milk and coconut, for some there is never enough coconut flavor. In such case add 1/4 cup coconut liqueur to the milk mixture. This flan can also be made into a nine inch round glass pie dish. The method remains the same.

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