Mexican coconut flan: Flan de coco

articles Food & Cuisine Recipes

Karen Hursh Graber

This is a quick, easy and delicious dessert. Like any flan, it needs to be prepared in advance and refrigerated. There are many instant flan mixes in Mexico that are now widely used by housewives-in-a-hurry, but none is as good as homemade. This Mexican coconut flan, although requiring only a few minutes of actual preparation time, tastes like it took much longer.


  • 1 1/3 cups whole milk
  • 1 2/3 cups sweetened condensed milk
  • 3 eggs plus 3 egg yolks, beaten
  • 1 teaspoon vanilla extract
  • 2/3 cup sweetened, flaked coconut

Mix both milks, eggs and vanilla until well-combined. Stir in the flaked coconut and pour the mixture into 6 individual custard cups or a larger flan mold. Place the cups or mold in a large baking pan, and fill it with water to a depth of 1″.

Bake in a preheated 350º oven for 30-35 minutes, or until a knife inserted into the center comes out clean. A flan mold will take longer than individual cups. Allow to cool, then refrigerate at least 2 hours before serving.

Serves 6.

Link to source articles
Mexico’s coconuts: A tasty way to beat the heat
Cooking in Puerto Escondido: Fish and fruit from Mexico’s tropics
A traditional Mexican comida: Do-it-yourself
Flavorful flan: Making Mexico’s classic dessert

Published or Updated on: January 1, 2006 by Karen Hursh Graber © 2006
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