Coconut Leche Flan
This Coconut Leche Flan is a rich, silky twist on the classic Filipino dessert. Infused with creamy coconut milk and topped with golden caramel and toasted coconut flakes, it’s luscious, tropical, and irresistibly smooth. Perfect for holidays, gatherings, or anytime you crave a make-ahead treat that feels indulgent and celebratory.
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.