This coconut flan recipe comes straight from my childhood kitchen, where my dad, a talented chef in Cuba, made this silky custard dessert regularly for our family. Growing up watching him perfect the caramel and achieve that signature jiggly texture taught me that great flan is all about patience and technique.

I've taken his classic recipe and added a tropical coconut twist that transforms this traditional Latin dessert into something even more special. With its creamy custard, glossy caramel sauce, and subtle coconut flavor, this make-ahead dessert is perfect for holidays, dinner parties, or any time you want to recreate those comforting flavors from home.

Why you'll love this flan de coco

Rich and Creamy Texture – The cream cheese gives your flan a smooth, velvety texture that melts in the mouth while adding extra richness compared to traditional flan.
Tropical Flavor Twist – The coconut brings a refreshing, lightly sweet flavor that instantly transports people to a tropical paradise—it’s comforting yet a little unexpected.
Perfect Sweetness Balance – The combination of creamy custard, subtle coconut, and caramelized sugar delivers a satisfying sweetness that isn’t overwhelming.
Beautiful Presentation – Once unmolded, the golden caramel glaze drips elegantly over the flan, making it look impressive for guests or special occasions.
Nostalgic yet Unique – It has the comforting qualities of a classic flan but with a unique coconut twist that makes it memorable and worth sharing.

Key ingredients needed for this coconut flan recipe

White sugar
Sweetened condensed milk
Coconut milk
Full fat cream cheese
Evaporated milk
Large eggs
Vanilla extract
Coconut extract

Equipment needed for this flan recipe

You will need a large flanera. What's a flanera you ask? A flanera is a specialized baking mold specifically designed for making flan and similar custard desserts. Here are the key features of a flanera:

It's typically round with smooth interior surface that helps the flan release easily when unmolded. The most distinctive feature is the tight-fitting lid, which is crucial for the proper steaming of the custard during baking.

If you don't have a large flanera, then you need a round, deep 9 inch cake pan that holds at least 2 quarts of liquid. Use aluminum foil to cover the top of the flan while baking.

Instructions to make this flan recipe

Make the Caramel

Melt the cup sugar in a medium saucepan over medium heat, stirring frequently, until it turns into a dark caramel amber color, 9 to 10 minutes. Carefully pour the amber colored caramel into the flanera.

Make the coconut custard

To a stand mixer, add your cream cheese and mix until smooth. Then add in one egg at a time, be sure the egg is fully incorporated before adding in the next egg.
Then mix in the egg yolks. Next, slowly add in the condensed milk, coconut milk, evaporated milk, salt coconut extract and vanilla. Whisk to combine.

Bake the flan

Place the flanera in a 9x13 baking dish. Using a strainer, pour the flan mixture into your prepared flanera.

Fill the baking dish with warm water halfway up the sides to create a water bath/baño Maria. Cover the flan with the lid of the flanera or with aluminum foil.

Bake the flan for 1 hour and fifteen minutes or until the centers jiggle slightly when shaken. Let the flanera cool in the water bath, then refrigerate for at least 2 hours.
TOP TIP: Every 30 minutes or so while baking, check the water in the water back to make sure it's not boiling, if it is boiling add more water. This will ensure that your flan does not have any bubbles in it.

Prepare to serve the chilled flan

When ready to serve, run a paring knife around the edge of the ramekin, place a serving platter or large plate over the top, and invert the ramekin, Give the flan mold a few taps with a spoon to help release the flan from the mold. Liquid caramel will drip down the sides of the flan.

Variations and substitutions for this coconut flan recipe

Flan Dessert Variations

Flavor options

Want to try a dulce de leche flan? Try this recipe.
Interested in a Cuban coffee flavor flan? Try this recipe.
Want a pumpkin flan? Try this recipe.

Preparation Tweaks

Individual servings: Use ramekins instead of a large mold
Baking methods: Water bath in oven, pressure cooker, or slow cooker.

Dietary Adaptations

Gluten-free: Good news—traditional flan de queso is naturally gluten-free!
Lower-fat: Light cream cheese and low-fat milk will work, though texture will be less rich
Lactose-free: Lactose-free milk and cream cheese are available and work well

Cheese Options

Cream cheese alternatives: Mascarpone for a richer taste, Neufchâtel for fewer calories

Storage instructions for this flan de coco recipe

Refrigeration

Cool completely: Allow your flan de queso to cool to room temperature before storing
Cover tightly: Wrap the unmolded flan with plastic wrap or store in an airtight container
Refrigerate promptly: Store in the refrigerator once cooled
Shelf life: Keeps well for up to 5 days when properly refrigerated
Best flavor: Often tastes even better after 24 hours as flavors develop

Serving After Storage

Refrigerated flan: Remove from refrigerator 15-30 minutes before serving for best flavor
Check texture: If any separation occurs, gently blot excess moisture
Garnish fresh: Add any fruit, mint, or whipped cream just before serving

Safety Tips

Temperature guideline: Don't leave flan at room temperature for more than 2 hours
Serving at events: Keep chilled until ready to serve, or place serving dish on ice
Signs of spoilage: Discard if you notice any off smell, unusual texture, or mold

Try these other flan recipes

Print Recipe

5 from 1 vote

Coconut Flan (Flan de Coco)

Creamy coconut flan made with cream cheese

Prep Time15

Cook Time1 15

Total Time1 30

Course: Dessert

Cuisine: cuban

Servings: 8

Calories: 453kcal

Author: Cari

Equipment

1 Large Flanera or Deep 9 Inch Cake Pan Must be able to hold 2 quarts liquid, minimum

Ingredients

1 cup white sugar
2 tablespoons water
14 oz can sweetened condensed milk
12 oz can evaporated milk
12 oz can full fat coconut milk
4 oz full fat cream cheese room temperature
1 large eggs
4 large egg yolks
1 teaspoons vanilla extract
2 teaspoons coconut extract
½ teaspoon of salt

Instructions

Preheat the oven to 350°
Melt the cup sugar in a medium saucepan over medium heat, stirring frequently, until it turns into a dark caramel amber color, 9 to 10 minutes. Carefully pour the amber colored caramel into the flanera.
To a stand mixer, add your cream cheese and mix until smooth. Then add in one egg at a time, be sure the egg is fully incorporated before adding in the next egg.
Then mix in the egg yolks. Next, slowly add in the condensed milk, coconut milk, evaporated milk, salt coconut extract and vanilla. Whisk to combine.
Place the flanera in a 9x13 baking dish. Using a strainer, pour the flan mixture into your prepared flanera. Fill the baking dish with warm water halfway up the sides to create a water bath/baño Maria. Cover the flan with the lid of the flanera or with aluminum foil.
Bake the flan for 1 hour and fifteen minutes or until the centers jiggle slightly when shaken. Every 30 minutes or so, check the water in the water back to make sure it's not boiling, if it is boiling add more water. This will ensure that your flan does not have any bubbles in it. Let the flanera cool in the water bath, then refrigerate for at least 2 hours.
When ready to serve, run a paring knife around the edge of the ramekin, place a serving platter or large plate over the top, and invert the ramekin, Give the flan mold a few taps with a spoon to help release the flan from the mold. Liquid caramel will drip down the sides of the flan.