Cinnamon-Dusted Flan de Coco

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 delicate coconut custard dessert with a caramelized sugar topping and warm cinnamon notes. This Puerto Rican-inspired recipe, ready in about 65 minutes, layers coconut milk, eggs, granulated sugar 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: 15 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 325°F. In a small saucepan, melt 1/4 cup granulated sugar over medium heat, swirling occasionally, until it turns amber. Immediately pour into a 6-inch round baking dish, tilting to coat the bottom evenly.
  2. Step 2: In a blender, combine 1 can coconut milk, 4 large eggs, 1/2 cup granulated sugar, 1 cinnamon stick, and 1 tsp vanilla extract. Blend on low speed for 30 seconds until smooth.
  3. Step 3: Strain the mixture through a fine-mesh sieve into the prepared dish. Place the dish in a larger baking pan and fill the pan with hot water halfway up the sides. Bake for 50 minutes until the center is just set. Cool completely, then refrigerate for at least 4 hours before serving.

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