I do love the change of seasons in the Eastern United States. The fall leaves change to different shades and make fluffy mountains where the boys jump a thousand times in a single day. I also like the smell of winter winds waiting around the corner as our home heating starts to warm up. And I have so much fun getting all of us coats and hats and gloves, something I never did growing up.
But I do miss my piece of beachside coconut flan. The one I used to have in Acapulco, many Decembers ago, growing up. My favorite was from Pipo’s, a restaurant in “la Costera”, an old neighborhood along the beach. It has a creamy and smooth layer on top that blends into a bottom layer of softened and nicely chewy coconut. I have tried a couple versions and the best one is also the simplest one.
First, make homemade caramel. Some cooks like to make caramel mixing sugar with lime juice or water, I prefer the most straightforward way: plain sugar over low-medium heat. Simply pour sugar onto a saucepan and gently tilt the pan, here and there, as the sugar starts to melt.
You need to be a bit patient, as the caramel is jealous: if you leave it unattended it will burn and taste bitter.
As it starts to melt it will look like this… glorious mountain shapes of sugar starting to caramelize… Once it becomes liquid you have choices. The lighter the color of the caramel, the mellower the taste. If you let it brown it will gain a deeper flavor, more nutty and strong. However, if you let it brown too long, it may taste bitter. And that can happen fast.
This is the color I like. It is rich, with a lot of personality and makes a great combination with the sweet and mellow flan. 
Quickly pour it into individual molds or round tube pan, it does harden fast.
Now it’s time to make the flan. As much as you had to be patient and careful with the caramel (after you make it a couple times it becomes an easy task) making the flan requires a minute of mixing a couple things in the blender.
The secret to this coconut flan is to use unsweetened dried shredded coconut, now found in many stores like Whole Foods or Trader Joe’s. It sounds redundant, but sweetened coconut makes it too sweet and gives the flan a shallow taste.
Pour a can of sweetened condensed milk, a cup of water, a couple eggs and the coconut in the blender. Puree until smooth and pour over the hardened caramel. 
Place it in a hot water bath, a baking dish filled with hot water up to at least half the height of the molds, and place it in the oven, about 35 minutes later, you have your flan.
Now, everyone has their favorite flan. As far as I have tried there’s orange, chocolate, rum, cajeta (similar to dulce de leche), rompope (eggnog), pine nut, pecan, and ancient style.
As the Fall and Winter colors and sounds make their way into your home this year, you may want to try a piece of beachside flan. It will bring you a couple steps closer to the beach, the ocean breeze, nice warm comfort, and why not, fresh coconut from those shady palm trees.
Beachside coconut flan
Recipe Yield
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Ingredients
- 1 cup sugar
- 1 cup sweetened condensed milk
- 1 cup water
- 2 eggs
- 1 1/3 cups unsweetened dried and shredded coconut
- Optional garnishes slices of fruits, or if you want to go wild, drizzle chocolate syrup or whipped cream on top
To Prepare
- In a saucepan heat sugar over medium-low heat until it achieves caramel consistency. You may need to tilt the saucepan as the sugar starts to dissolve. Once it has melted, decide how dark/strong you want the caramel. The lighter the color, the lighter the flavor. But be careful because if it gets too dark it can burn and taste bitter. Remove from the heat and pour onto the bottom of a flan/round tube mold or into 10 individual custard cups. Do so quickly, since caramel hardens fast.
- Preheat oven to 360 degrees.
- Place sweetened condensed milk, 1 cup water, eggs and coconut in the blender and puree the mixture for 1 minute or so. Pour mixture on top of the hardened caramel in the mold or individual molds. Place the molds in an already hot water bath, a baking dish already filled with hot water which should come up to at least half the height of the molds, into the oven.
- Remove once flan has set and top has achieved a nice golden to brown tan, about 35 to 40 minutes. Let them cool and serve or cover and refrigerate. They will keep in the refrigerator for a week.
- To unmold, remove them from the refrigerator at least 10 minutes before serving, so the caramel will soften. Run the tip of a knife around the flan and turn onto a plate. Drizzle the caramel on top. Serve it with fresh fruit of your liking, or go wild and add chocolate syrup or whipped cream on top.
Comments
55comments inBeachside coconut flan
Kitty Long
Jul 04
Oh, oh, I think I deleted my question. Pati, you made a coconut pie a couple of weeks ago; your show on PBS I recorded them; however, this particular show wasn’t recorded. I bought the ingredients but I am missing some. You made the pie crust with (like) Ritz crackers and you told your boys about the crackers. Anyway, I hope you will send me the recipe.
Cosinas delicioso! Gracias, Kitty
Pati Jinich
Jul 04
Hi Kitty, it must have been the Mango Tart that has coconut on it, here is the recipe http://patijinich.com/pati_2020/mango-lime-tart/ Enjoy!
Esther
Feb 28
Me gusto mucho este FLAN gracias Pati Jinch
Pati Jinich
Mar 01
Gracias a ti por hacerlo Esther 😉
Emerita
Feb 03
So the other day my husband, who is from Veracruz, Mexico, told me that his abuelita used to make him boxed flan (Royal) and he was nostalgic for it. So he asked me to make him some boxed flan. I made it, and tried it, and it was so disappointing that it got me craving some real flan. So I googled until I found your lovely recipe, Pati. I made it for him and he literally asked me to marry him again. He could not stop eating it and said it was the best thing he’s ever eaten. So thank you for that! I am holding on to this recipe forever! 🙂
Pati Jinich
Feb 04
What a lovely story Emerita! I am glad the flan was such a success 😉
Matia Capeta
Aug 17
Looking for a coconut cream dish? can you help me? Thanks you
Pati Jinich
Aug 17
Here are a few options that use coconut cream, Matia: http://patijinich.com/pati_2020/coconut-rice/ http://patijinich.com/pati_2020/mango-lime-tart/ http://patijinich.com/pati_2020/coco-lime-margarita-lets-toast-to-cinco-and-my-next-cookbook/ Enjoy!
Liz
Mar 18
Hi pati
Instead of one cup of water could l substituted with coconut milk ?
Thank you
Pati
Mar 20
Good idea, Liz!
Jack
Aug 18
Thanks you much Ms. Pati!
Anonymous
Jan 09
Do you have recipe for corn flan or should I just swap out corn for coconut
Jack Seyler
Aug 04
Thank you but my request was for a recipe for a Mexican dessert, corn cake which I had in San Miguel de Allende & Puerto Vallarta, not a flan. Could you provide a corn cake recipe?
Pati
Aug 18
Hola Jack, I will try to post soon!
Marilyn Albright
May 26
I have made many recipes (or variations) from your cookbook. Last week I tried ChocoFlan. We loved it, but made one change that you might want to try. Cajeta does not exist in this part of Alaska, and since neither of us really like caramel sauce or anything similar, I just skipped that part.
As we were enjoying the “volcanoes” and suggesting various replacements for the cajeta, I said that I bet mezcal would be good. Oh! and we just happened to still have some Oaxaca mezcal on hand, so poured a little on top. Exquisite.
Judy Siordia
May 01
Hi Pati. Love your show and recipes! Please help. Every time I make flan, a portion of the Carmel topping comes out hard like candy and I don’t get a decent amount of Carmel sauce. Am I doing something wrong or is this normal? Tried cooking sugar more time/less time. Tried adding to container already sitting in hot water (thinking it might not harden). Flipping warm/flipping cooled. I am stumped. Candy good, but I really want more sauce…liquid gold. 🙂 Thank you.
Pati
May 01
Ok: here is the tip for you. When you make your caramel and you first add the sugar to the pan, add 1 tablespoon water. Continue making the caramel as you do. This will make the caramel come off easier and more liquid. Give this a try!
Omayra
Nov 12
Do you have a recipe for flan envinado?
Pati
Nov 14
Hola Omayra, Will post soon!
Omayra
Nov 14
Gracias 🙂
Silvia Castaneira Henderson
Jun 30
Pati,
Thanks for the quick response to my question. I know this flan is going to be delicious.
I’ll be trying it out very soon
Sincerely,,
Silvia
Silvia Castaneira Henderson
Jun 27
How long would I bake this in a tube pan instead of individual servings?
I’m looking forward to trying this, I love flan.
Thanks, Silvia
Pati
Jun 29
Hi Silvia, I would give it 10 more minutes…
Amanda
May 04
Hi I wanted to make your flan I saw with caramel but it had tequilla whipped cream. Instead of using tequilla do I just leave it out or do I have to substitute something in its place?
Thanks, amanda
Pati
May 04
Hi Amanda, you can just leave the Tequila out…
mayrs
Apr 23
Hola Paty nomas keria saber si tambien le podria poner un poco de philadelphia cream cheese al flan para k este un poko mas cremoso
Pati
Apr 23
Pruébalo! Me cuentas como te quedo?
Geraldine
Feb 15
Hi! Was wondering if I used evaporated milk and sweetened coconut instead of sweet milk and unsweetened coconut, would it work? Can’t eat sweets.
Pati
Feb 15
I think it would, give it a try Geraldine!
Anna
Jan 12
I just saw a flan with tequila whipped cream on your tequila special but can’t find it here at all. Can you please post this recipe because it looks amazing! Thank you! Love your recipes especially since I feel I can somehow reconnect with my Mexican heritage, not everyone has recipes handed down from their grandmother. 😉
Pati
Jan 12
Gracias Anna! Here you go http://patijinich.com/pati_2020/2012/10/coffee_flan_with_tequila_whipped_cream/
Dennis
May 23
Hmm… Could you make chocococo flan by just making the coconut version in place of the other and using the chocolate cake as normal in the original chocoflan recipe?
Dennis
May 22
I wonder if you could use canned or fresh coconut milk/nectar in substitution of the water to make it more coconutty…
Pati
May 22
yes you can!
Vera
May 08
Pati,
Everything you make sounds so good! I love the way you write. It’s just like the way you talk on TV. Thank you for sharing your recipes and your time with the world.
Pati
May 09
Awwww, thank you so much, Vera! 🙂
Melisa
May 05
I made this for 5 de mayo tonight and EVERYONE loved it. I was a little nervous since there were Mexican, Brazilian, Puerto Rican, and Italian people all at the fiesta and you know we all have our favorite flan version but it was a hit! Thank you!
Pati
May 06
Melisa, It sounds like you had a lovely group at your Cinco de Mayo party. I’m so happy to hear everyone enjoyed the coco flan! Thank you for sharing!!
Linda
Dec 10
I made the coconut flan for Thanksgiving and it was delicious. One of my friends who is Mexican liked it as well. Yay!
Pati Jinich
Dec 12
Thank you for letting me know, Linda. Sounds like a nice mix up from the usual Thanksgiving desserts!!
Reina
Nov 17
Hi, Pati I saw the tv.show but was at the end. I would like to have the chocoflan please 🙂
Pati Jinich
Nov 21
Hola Reina, Thank you for watching. Chocoflan recipe is here: http://patijinich.com/pati_2020/2012/11/impossible-chocoflan.html
Maritza
Nov 10
I’m Mexican – Flan is one of the Best Mexican Dessert I will eat a whole big one.
Pati Jinich
Nov 21
Maritza, Thank you for your comment. It is making me laugh! I love flan, too, and there are so many different kinds to enjoy!
Gail
May 15
I love your recipes. I saw you on The Chew fixing your chocoflan. I wondered how you made the cajeta.
Angela
Sep 23
Dear Pati,
On the coconut flan recipe , should it be cooked for longer if you make it in one large ring pan rather than individual portions?
I’d appreciate some advice on that point. Many thanks!
Pati Jinich
Sep 23
Hi Angela,
Yes, if you do it in a large ring pan, give it another 5 to 10 minutes, if it is browning in the top, you can go ahead and cover it loosely with aluminum foil. The top should look golden brown and if you stick a wooden toothpick, it should come out barely moist, but not wet. My pleasure!
ray
Aug 25
Hi Pati, i’ve enjoyed making the different items from the website that i’ve liked. I tried the flan 3 times and they all tasted ok but they have never come out with the exact consistency I see in the picture. i was wondering if maybe this was due to to much carmel in the cup or maybe the dishes were too big. My first batch was more solid but the bottoms were more brown. The second batch was light in color but the flan took on more of a custard texture not solid. the third i put less flan in the dishes and it seemed better. any help would be appreciated. What size dishes do you use? thanks.
Betty
Jul 21
I saw a flan you made on your show but could not find it on your web site. It had orange juice and almonds plus 10 eggs. Is it on line? Never made a flan but now I would like to try this one. Enjoyed your show.
Pati Jinich
Jul 22
Hi Betty, Here is a link to the orange and almond flan. http://bit.ly/orangealmondflan I hope you enjoy it!
Victoria
Jul 13
I am so excited to try this Flan……..I saw your show for the first time and I love it! I am looking forward to more recipes.
Aracely Cobos
Jul 09
Oh my gosh! It looks and sounds so good! I’m a big flan lover and I can’t wait to try and cook this! I’m also going to try making your horchata. Your recipes are really good and I can’t wait to try them out on my family. Thank you!
Migdalia
Jul 19
Look nice.Are you try to substitud the cup of water with coconut milk? The flavor is so much better.
Juan
Dec 02
Makes me want to jump into that plate. How many flans do you have there?
Pati Jinich
Dec 02
Juan,
There are 3 flans on that plate!