Flan de Coco (Dairy Free Coconut Caramel Custard)
A creamy coconut caramel custard made without any dairy, with a dark golden caramel that pours over as it turns out.
- Time1 hr 20
- LevelMedium
- Costabout £0.57 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
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 160°C (140°C fan). Boil the kettle. Have six ramekins or a 20 cm cake tin ready, plus a deep roasting tin.
- 2
Melt the 120 g sugar with the water in a small pan over a medium heat, without stirring, until deep amber. Pour into the ramekins or tin and tilt to coat.
8 min - 3
Warm the coconut milk and soya milk in a pan until just steaming. Whisk the eggs with the 90 g sugar, vanilla and salt, then pour the warm milk in slowly, whisking.
- 4
Strain into a jug, then pour into the caramel-lined moulds. Stand them in the roasting tin and add hot water to come halfway up.
- 5
Bake ramekins for 35 to 40 minutes, or the large tin for 50 minutes, until set with a slight wobble.
40 min - 6
Cool, then chill for at least 4 hours. Loosen with a knife, turn out onto plates and scatter with toasted coconut.
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.
