Coconut Pineapple Flan with Brown Sugar Syrup

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 creamy coconut flan infused with tropical pineapple, topped with a caramelized brown sugar syrup for a perfect Puerto Rican dessert. This Puerto Rican-inspired recipe, ready in about 80 minutes, layers coconut milk, eggs, 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 8, 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: 20 min Cook: 60 min Serves 8 Puerto Rican cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. Place a 9-inch baking dish in a larger roasting pan and set aside.
  2. Step 2: Blend coconut milk, eggs, and 3/4 cup sugar in a blender until smooth.
  3. Step 3: Pour mixture into the baking dish. Place dish in roasting pan and add hot water to reach halfway up the dish sides.
  4. Step 4: Bake for 50-60 minutes until set and edges are golden. Cool to room temperature, then refrigerate for 4 hours.
  5. Step 5: For syrup: Combine diced pineapple, 1/4 cup brown sugar, and 2 tbsp water in a saucepan. Simmer over medium heat for 10 minutes until thickened and syrupy.
  6. Step 6: Run a knife around flan edge, invert onto a serving plate, and drizzle with pineapple syrup before serving.

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