Chocolate Coconut Flan

READY IN: 1hr 25mins
Recipe by Leslie in Texas

Chocolate and coconut with a hint of cinnamon- the flavors of this Southwestern dessert are wonderful. Serve after your fajita or enchilada dinner for a muy bueno ending to your meal!Refrigeration time is not included in prep time. From a February 1984 issue of Bon Appetit featuring Simply Perfect Parties that showcase the flavors of the Southwest.

Top Review by Chef Tweaker

I halved the recipe and baked it on one bundt pan. Personally, I think your serving sizes are too generous. Whenever I've eaten flan made by a native they always cut it into small pieces. I cut mine into 16 pieces. I used 1% milk which turned out OK but I did have to cook it 60+ minutes. I also used mexican hot chocolate which comes in a 3 oz cake. I put in a half a cake. The end result wasn't very chocolatey so I guess I would have to add more if I wanted more of a chocolate taste. The hot chocolate has more sugar though so I may reduce the sugar if I make it again. (or look for the real chocolate) Thanks for the recipe. It was my first time making flan. Now maybe I'll be brave enough to try some other recipes. :o)

Ingredients Nutrition

  • 1 12 cups sugar
  • 6 tablespoons water
  • 4 cups milk
  • 8 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon (if using semisweet chocolate)
  • 1 pinch salt
  • 1 34 cups fresh coconut, grated
  • 3 ounces mexican chocolate or 3 ounces semisweet chocolate, ground to fine powder in the processor


  1. Preheat oven to 325°F.
  2. Set 2 6 cup Savarin (or ring) molds in large baking pan.
  3. Pour in enough boiling water to come halfway up sides. Set in oven.
  4. Cook sugar and water in heavy small saucepan until sugar dissolves, swirling pan occasionally.
  5. Increase heat and boil until syrup caramelizes.
  6. Pour half of syrup into each mold, tilting to coat sides.
  7. Quickly return molds to water bath.
  8. Gently blend milk, eggs, sugar, vanilla, cinnamon (if necessary) and salt in large bowl.
  9. Stir in coconut and chocolate powder.
  10. Divide mixture between molds; mixture should come to within 1/4 inch of top.
  11. Bake until custard is set and tester inserted in center comes out clean, about 50 minutes (reduce oven temperature if water starts to boil or custard may curdle).
  12. Remove from water bath and cool.
  13. Refrigerate for 3 hours or overnight.
  14. Before serving, invert onto platters.

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