Flan de Coco

Coconut Pudding

Preparation info

  • Difficulty


  • 12 to 16


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Flan or custards are prepared all over the country with different ingredients. Flan de Leche is the most common, which is plain milk custard; Flan de Piña (pineapple flan) is also popular, as are prune and many other fruit flans. This one is very common in the coastal areas of both the Pacific and the Atlantic.


  • ½ cup sugar
  • cup flaked sweetened coconut
  • 8 eggs
  • 1 cup (13.5- or 14-ounce can) sweetened condensed milk
  • 1 cup heavy whipping cream, very cold
  • 1 tablespoon vanilla extract


  1. Prepare a caramel for the bottom of the pan: Place the sugar and 1 cup of water in a small, heavy pot over high heat. Once it starts to boil decrease the heat to medium and cook for 7 to 10 minutes or until light golden in color. Pour immediately into a 9-inch round Pyrex mold or cake pan. Swirl to cover the bottom of the mold. Be careful, as the caramel is very hot. Set aside.
  2. Preheat the oven to 350°F. In a food processor, chop the coconut for 30 seconds to reduce its size.
  3. Place the eggs, condensed milk, cream, and vanilla in a blender and mix for 1 to 2 minutes. Finally add the coconut and mix 10 seconds.
  4. Gently pour the flan mixture into the caramelized mold.
  5. Place the mold into a larger mold or baking dish and pour in water to a depth of 1 inch.
  6. Bake for 1 hour.
  7. Remove from the oven and from the outer pan containing the water.
  8. Pass the pointed end of a knife around the sides of the pudding to help release it. Set aside for at least 10 minutes or until you can comfortably touch the glass mold with your hands and not get burnt. Place your serving dish upside down over the glass mold and quickly flip the whole thing over. Remove the glass mold.
  9. Serve at room temperature or chill and serve cold.