I’m not kidding when I say us Puerto Ricans go “coco” for coconut during the holiday season! I mean can you blame us? We come from an island that has an abundance of this amazing tropical fruit! Every time I’ve gone to visit my family in Puerto Rico I’ve had the privilege to indulge in a fresh cracked coconut. Today I’m sharing with you my Puerto Rican Flan de Coco or Coconut Flan recipe.
We have so many delicious coconut desserts. One of my favorites is Flan made with coconut milk.
This coconut milk flan is so easy to make, only uses 4 ingredients, and it has a perfectly smooth and silky texture.
Oh, and I almost forgot to mention, it’s naturally GLUTEN FREE! So if you have a gluten intolerance, like I do, this is a win for you! You and everyone else who indulges in this goodness will not be disappointed!
You just can’t go wrong with giving this classic Puerto Rican classic with a coconut twist a try!
Puerto Rican Coconut Milk Flan | Gluten Free Holiday Dessert
Equipment
- 1 bread loaf pan
- 1 larger baking pan
- 1 oven
- 1 large mixing bowl
- 1 whisk or fork
- 1 metal pot
Ingredients
- 1 Can Goya Coconut milk
- 1 can Condensed Milk
- 5 Eggs
- 1/2 cup Sugar
Instructions
- Start by preheating your oven at 350 Degrees
Mixing the Custard
- In a large bowl beat all 5 eggs.
- Add condensed milk and mix well.
- Shake the can of coconut milk to make sure that it the fat and milk are well mixed. Then open it and add it to the mixture and mix well again
Making the Caramel
- Place sugar in a pot on low medium/low heat.
- Mix sugar until it melts and becomes a caramel color. (keep an eye on it so it doesn't burn)
- Add the caramel quickly into the mold that you will be baking your flan in. The caramel is very hot! Be careful not to get burned. Use oven mitts.
- Once the caramel hardens, add the flan mix into your mold.
Baking
- This next step is called "un band de Maria"
- Add 1 to 2 cups of water into your larger baking dish (enough to cover half way up)
- Place baking dish in the oven.
- Using oven mitts, place the mold with your flan into the one with the water.
- Bake for 55 minutes at 350 degrees.
- Carefully remove the flan from the oven and let it cool for approximately 30 minutes.
- Place flan in the fridge to chill for at least 5 hours.
Serving
- Once the flan is chilled, run a knife around all the sides of the flan.
- Take a plate, place it on top of the flan and flip. Let the caramel pour over the top of the flan.
- The flan should flip on to the plate.
- Enjoy your delicious flan!
Video
Notes
It’s just that simple to make! Now it’s your turn to give it try and make your own Puerto Rican flan de coco or coconut flan. Make sure to let me know in the comments below how you enjoyed it 🤗
💖yessi
Looking for the perfect meal to make with this dessert? Make sure to check this Arroz con Gandules recipe
Check out these other yummy Authentic Puerto Rican meals and desserts in my Youtube Channel!
