Total Time
4hrs 10mins
Prep 10 mins
Cook 4 hrs

Another signature dish. Very tasty, best wneh served cold. This recipe comes from There are different recipes. I haven't tried this one in specific so if you have a better one, let me know!

Ingredients Nutrition


  1. Blend all ingredients together in a blender.
  2. Carefully pour into caramelized pan and bake at 350º in a water bath for about 50 minutes or until golden.
  3. Test with a knife, it should come out clean.
  4. Remove from oven, cool and refrigerate at least 3 hours.


Most Helpful

Everyone loves this recipe even people who say they don't like flan! I have made this a few times and it is very delicious. It is not jiggly at all. The texture is rich and creamy. It would be good to have the ingredients and instructions for caramelizing the sugar but that can be found elsewhere. I used about 1/4 to 1/3 cups sugar with a tsp of water and then microwaved in a glass pyrex dish (the same one I used to make the flan). You need to keep a close eye on it so you don't go overboard and burn the sugar too much.

bertaquilt August 17, 2008

I made this last night. It was my first time making flan and it was extremely easy. I caramelized my pan by throwing an undetermined amount of sugar in an 8 x 8 Pyrex pan and putting it in the oven as it was warming up. Keep an eye on it so it doesn't burn. Then I followed the recipe. It was so smooth and custardy. There was no curdling like other flans I have had. My husband said it was so delicious. The coconut flavor was not very pronounced. Next time I may use coconut extract instead of the vanilla. Or maybe I will add some Coco Loco in addition to the coconut milk. This is a great recipe for first-timers because you can't go wrong.
The above review was from the first time I made it. I made this flan again yesterday and it was even better than last year. I followed the recipe as printed, but I added a teaspoon of coconut extract in addition to the vanilla. This gave it a more pronounced coconut taste. I also sprinkled a couple of shakes of ground cinnamon in the blender. I used an 8 inch square Pyrex pan. To caramelize the pan I put a cup of sugar and 1/4 cup of water in a saucepan and heated it until it turned amber in color. I first tried to use less sugar and water but I wasn't fast enough in pouring it into the pan and it solidified before I could coat the entire pan. Oh well.

Soledad January 02, 2012

Great silky, custardy texture. Simple to make. (I made it in a 9" round Pyrex baking dish.) The coconut flavor was much milder than I expected. I might try to find natural coconut extract and add up to 1 tsp. when I make this again. Overall, a fantastic dessert. Thanks.

DeSouter March 28, 2010

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