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This rich creamy flan with a subtle coconut flavor is the perfect ending to a Mexican-themed meal.


  • Ready Time : 0 min


2-4 servings


  • 2 cups Thai style coconut milk
  • 3/4 cup soymilk
  • Pinch of salt
  • 1 cup Sugar
  • 1/3 cup Water
  • 2 large eggs
  • 4 large yolks
  • ½ cup sugar
  • 2 teaspoons vanilla



1 Position rack in center of oven and preheat to 350°F.
2 Combine 1 cup sugar and 1/3 cup water in a heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat to high and cook without stirring until syrup turns deep amber.
3 Brush down sides of pan with wet pastry brush and swirling pan occasionally while the syrup is cooking. Quickly pour caramel into six 3/4-cup ramekins or custard cups. Using oven mitts immediately tilt each ramekin to coat sides. Set ramekins into 13x9x2-inch baking pan.
4 Place the coconut milk, soymilk and salt in a microwave safe container and heat until warm but not hot. This can also be done in a saucepan.
5 Whisk eggs, egg yolks, vanilla and remaining ½ cup of sugar in a medium bowl just until blended. Gradually and gently whisk cream mixture into egg mixture without creating lots of foam.
6 Pour custard through small sieve into prepared ramekins. Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake until centers of flans are gently set, 30-40 minutes. Transfer flans to rack and cool.
7 Chill until cold, about 2 hours. Cover and chill overnight. (Can be made 2 2 days ahead.)
8 To serve, run small sharp knife around flan to loosen. Turn over onto plate. Shake gently to release flan. If the flan does not release easily place the bottom of the ramekin in a bowl of hot water for a few seconds. Carefully lift off ramekin allowing caramel syrup to run over flan.

Special instructions

This rich creamy flan with a subtle coconut flavor is the perfect ending to a Mexican-themed meal.



About Shoshana Ohriner


Shoshana is the creator and author of two popular blogs�Couldn't Be Parve, specializing in naturally delicious dairy-free desserts, and Paleo Kosher Kitchen, focusing on healthy Paleo recipes. Her recipes have been published in a variety of newspapers, magazines, cookbooks and websites. She lives in California with her husband and three little boys.




3 Responses to Flan

  1. Would I be able to leave out the soymilk or use rice milk instead? I’m allergic to soymilk but would love to try this.

    • It should work with rice milk, but I haven’t tried so I don’t know for sure. Another option would bet to use all coconut milk and the end product would just be a bit richer and would have a bit more coconut flavor..

  2. avatar says: Sizzling

    Hey who doesn’t like FLAN!???? Thanks for a great recipe!😊

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