Mango Rum Flan with Coconut Crust
A silky mango-flavored flan with a crunchy coconut crust, inspired by Puerto Rican desserts. This puerto rican-inspired slow cooker ready in about 90 minutes pairs large eggs, milk, vanilla extract for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.
Ingredients
- 4 large eggs
- 1 cup milk
- 1 tsp vanilla extract
- 2 medium, pureed mango
- 1 tbsp rum
- 1/2 cup coconut flakes
- 1 tbsp coconut oil
- 1/4 cup sugar
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a bowl, whisk eggs, milk, vanilla, mango puree, rum, and 1/4 cup sugar until smooth.
- Step 2: In a separate bowl, mix coconut flakes and coconut oil until evenly coated. Press into a 8-inch pie dish as a crust.
- Step 3: Pour flan mixture into the crust. Bake for 40-45 minutes until set and golden.
- Step 4: Let cool completely, then refrigerate for 2 hours. Serve chilled, garnished with additional mango slices.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mango Rum Flan with Coconut Crust take to make?
Total time is about 90 minutes (30 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mango Rum Flan with Coconut Crust?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large eggs from drying out.
Can I substitute ingredients in Mango Rum Flan with Coconut Crust?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mango Rum Flan with Coconut Crust for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Mango Rum Flan with Coconut Crust?
Puerto Rican slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
