Baked Coconut Flan with Caramel Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A silky, sweet dessert made with rich coconut milk and a smooth caramel topping, offering a tropical twist on the classic French flan. This Puerto Rican-inspired recipe, ready in about 80 minutes, layers coconut milk, sugar, eggs into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 50 min Serves 6 Puerto Rican cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C). Place a large oven-safe dish in the oven to heat.
  2. Step 2: In a small saucepan, combine 1/2 cup sugar and 1/4 cup water. Heat over medium heat, stirring occasionally, until the sugar dissolves and turns golden brown. Carefully pour the caramel into 6 ramekins (6 oz each), swirling to coat the bottom.
  3. Step 3: In a bowl, whisk together 1 cup coconut milk, 3 large eggs, 1/4 cup milk, and 1 tsp vanilla extract until smooth.
  4. Step 4: Strain the mixture through a fine-mesh sieve into the caramel-coated ramekins. Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins.
  5. Step 5: Bake for 45-50 minutes until the flan is set but still slightly jiggly in the center. Remove from the oven and let cool to room temperature. Chill in the refrigerator for at least 4 hours before serving.
  6. Step 6: Run a knife around the edge of the flan and invert onto a plate. Drizzle with 1/4 cup caramel sauce.

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