Flan de Coco (Cuban Coconut Caramel Custard)
A silky coconut custard under a pool of dark caramel, creamy, sweet and a fixture on Cuban family tables.
- Time1 hr 20 plus chilling
- LevelMedium
- Costabout £0.65 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 160°C (140°C fan). Have a deep roasting tin ready and boil a kettle.
- 2
Put the 150 g sugar and the water in a small pan over a medium heat. Do not stir, just swirl, until it turns a deep amber, about 6 minutes. Pour straight into a 20 cm round cake tin or flan dish and tilt to coat the base.
6 min - 3
Whisk the condensed milk, coconut milk, eggs, vanilla and salt until smooth, without making it frothy. Stir in the coconut.
- 4
Pour through a sieve over the caramel. Stand the dish in the roasting tin and pour hot water from the kettle around it to come halfway up the sides.
- 5
Bake for 50 to 60 minutes, until set at the edges with a slight wobble in the middle.
55 min - 6
Cool, then chill for at least 4 hours or overnight. Run a knife around the edge, cover with a plate, and flip in one quick move so the caramel spills over the top.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.