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+ servings

Coconut Milk Flan with Coffee Caramel

Mimi Newman
Coconut Milk Flan with Coffee Caramel
5 from 2 votes
Prep Time 20 mins
Cook Time 4 hrs
Total Time 4 hrs 20 mins
Course Dessert
Cuisine Latin
Servings 8 servings


  • Coffee Caramel
  • 2 teaspoons of instant coffee granules
  • 1/4 cup of water
  • 1 cup of sugar
  • Coconut Flan
  • 1 14 oz can of full-fat coconut milk
  • 1 14 oz can of sweetened condensed milk
  • 1 egg
  • 1 packet / 1 tablespoon of gelatin


  • Preheat the oven to 325F
  • Make the coffee caramel. Mix coffee granules with water and let it dissolve. Mix coffee-water with sugar in a small saucepan and bring to a boil, then down to a simmer, for about 8 minutes, until it smells toasty and caramelized. Pour into the bottom of a 9" glass pie dish, and let it set for 10 minutes. 
  • Make the coconut flan custard. In a blender, blend coconut milk, condensed milk, egg and gelatin on high, unti very smooth. Pour through fine mesh sieve into the pie dish. 
  • Bake. Put the flan into the oven on top of a baking pan, and pour water into the pan about halfway up the sides of the pie dish. Bake for 50-55 minutes. 
  • Chill and serve. Very carefully, remove the flan from the oven. Discard the water. Place the flan in the fridge for at least 3 hours to chill. Flip onto a plate when ready to eat, and serve. YUM!
Keyword caramel coffee flan, coconut milk flan, coconut milk flan with coffee caramel, coffee flan, flan
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