This luscious Coconut Leche Flan is a tropical take on the classic Filipino dessert—smooth, creamy, and infused with coconut flavor!
It’s baked in a golden caramel shell and topped with shredded coconut flakes for an indulgent finish that’s perfect for celebrations or casual sweet cravings.
Why You’ll Love This Recipe
Silky, custardy texture that melts in your mouth
Rich coconut flavor with a hint of vanilla
Stunning presentation with golden caramel and coconut garnish
Make-ahead friendly—chill and serve cold
Naturally gluten-free and perfect for tropical-themed desserts
Ingredient Highlights
Granulated sugar – Used to create the deep amber caramel base
Coconut milk – Adds creamy texture and tropical flavor
Condensed milk – Brings sweetness and body to the custard
Evaporated milk – Balances the richness with a silky finish
Eggs – Essential for thickening and structure
Vanilla extract – Adds warmth and depth to the flavor
Shredded coconut flakes – Toasted or plain, they make a beautiful finishing touch
Pro Tips Before You Start
Caramel sets fast—have your pan ready before you melt the sugar
Blend custard ingredients well to avoid eggy streaks
A water bath helps prevent cracks and overcooking
Chill the flan thoroughly before unmolding to help it keep its shape
For garnish, toast the coconut flakes lightly in a dry pan to bring out their flavor
How to Make Coconut Leche Flan
Step 1: Preheat and Prepare the Oven
Set your oven to 350°F (175°C).
Step 2: Make the Caramel
Heat the granulated sugar in a saucepan over medium heat, stirring constantly until fully melted and golden.
Immediately pour into an 8-inch round cake pan and swirl to coat the bottom and sides evenly.
Work quickly—caramel hardens fast!
Step 3: Blend the Custard
In a blender, combine the coconut milk, condensed milk, evaporated milk, eggs, and vanilla extract.
Blend until smooth and creamy.
Step 4: Assemble the Flan
Pour the blended mixture over the hardened caramel in the prepared pan.
Step 5: Set Up a Water Bath
Place the round pan inside a larger baking dish (like a 13×9).
Carefully pour hot water into the outer dish until it reaches about 1/2 inch up the sides of the flan pan.
Step 6: Bake
Bake for about 45 minutes, or until a knife inserted in the center comes out clean.
Remove from the water bath and let it cool on a wire rack for 30 minutes.
Step 7: Chill and Unmold
Refrigerate the flan for at least 4 hours or overnight.
To unmold, dip the bottom of the pan in warm water for 5 minutes.
Run a knife around the edges, then invert onto a serving plate and gently shake to release.
Step 8: Garnish and Serve
Sprinkle the top with shredded coconut flakes before serving.
Keep chilled until ready to serve.
What to Serve It With
Fresh mango slices or pineapple for a tropical dessert plate
Vietnamese iced coffee or strong espresso for contrast
Coconut whipped cream for an extra creamy touch
Variations & Substitutions
Add lime zest or a splash of rum to the custard for a Caribbean flair
Use cream of coconut for extra sweetness
Swap shredded coconut with toasted almonds or chopped macadamia nuts
Make it dairy-free by using coconut condensed milk and coconut evaporated milk
Storage & Leftovers
Store covered in the fridge for up to 5 days
Best served cold, straight from the refrigerator
Do not freeze—the custard may separate and lose its texture
FAQs
Can I use a different size pan?
Yes, but baking time may vary. Use a similar depth pan and adjust time accordingly.
Do I need to use a blender?
Not necessarily. You can whisk everything by hand, just ensure it’s fully smooth.
Why is my caramel hard at the bottom?
It will soften as the flan sets in the fridge. Be sure to swirl it well when pouring.
Can I make this ahead of time?
Absolutely! It’s best after chilling overnight.
Why did my flan crack?
This usually means it was overbaked or the water bath was too shallow.
Can I toast the coconut flakes?
Yes! Toasting enhances the flavor and gives a lovely texture contrast.
Can I use low-fat milk?
For best texture, stick to full-fat versions. Low-fat may result in a thinner, less rich flan.
Final Thoughts
This Coconut Leche Flan is a show-stopping dessert that combines rich, creamy custard with the irresistible charm of toasted coconut.
It’s a breeze to prepare and even easier to enjoy.
If you’re craving a make-ahead dessert with tropical flair and elegant appeal, this flan is your new go-to.
Coconut Leche Flan
Ingredients
- 1/2 cup granulated sugar
- 1 can 13.5 oz coconut milk
- 1 can 14 oz condensed milk
- 1/2 cup evaporated milk
- 5 large eggs
- 1 tsp vanilla extract
- 1/4 cup shredded coconut flakes
Instructions
- Preheat oven to 350°F (175°C).
- Melt sugar in saucepan until golden. Pour into 8″ pan and swirl to coat.
- Blend coconut milk, condensed milk, evaporated milk, eggs, and vanilla.
- Pour mixture into pan over caramel.
- Place in water bath and bake for 45 min.
- Cool 30 min, then chill at least 4 hours.
- See full steps with tips & photos → https://wimpysdiner.net/coconut-leche-flan-with-toasted-coconut/
Notes
- Use full-fat coconut milk for the richest texture.
- To avoid air bubbles in the flan, blend on low and pour slowly.
- Flan will continue to set as it chills—don’t overbake.
- Store leftovers covered in the fridge for up to 3 days.
