Silky, sweet, coconut custard delight
This Brazilian Coconut Flan is a rich, silky dessert inspired by traditional Brazilian sweets like quindim. With its glossy top, custardy center, and tropical coconut flavor, it’s a show-stopping treat that’s surprisingly simple to make. Perfect for dinner parties, holidays, or whenever you’re craving something indulgent, this flan comes together with just a handful of ingredients. The caramel layer adds a deep sweetness, while the coconut brings a chewy, fragrant twist. Best of all, it can be made ahead—making it a stress-free dessert for busy days with maximum wow factor.
⏱️ Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes (+ chilling)
- Servings: 6
📝 Ingredients List
For the caramel:
- 1 cup granulated sugar
- 1/4 cup water
For the flan:
- 1 can (14 oz / 400 ml) sweetened condensed milk
- 1 cup coconut milk
- 1/2 cup whole milk
- 4 egg yolks
- 1/2 cup shredded coconut (unsweetened preferred)
- 1 tsp vanilla extract
- Pinch of salt
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Saucepan
- Mixing bowl
- Whisk
- Blender (optional for smoother texture)
- Baking dish or ramekins
- Large roasting pan (for water bath)
- Oven
👩🍳 Step-by-Step Instructions
- Make the caramel
In a saucepan, combine sugar and water over medium heat. Cook without stirring until it turns a deep golden amber. Quickly pour into your baking dish or ramekins and swirl to coat the bottom. Let it set. 🍯 - Prepare the custard
In a bowl (or blender), mix condensed milk, coconut milk, whole milk, egg yolks, shredded coconut, vanilla, and salt until smooth. - Assemble
Pour the custard mixture over the hardened caramel. - Water bath setup
Place the dish in a larger roasting pan. Fill with hot water halfway up the sides to create a bain-marie. - Bake
Bake at 325°F (160°C) for 45–50 minutes, or until the center is just set but slightly jiggly. 🔥 - Cool & chill
Let it cool at room temperature, then refrigerate for at least 4 hours (overnight is best). - Unmold & serve
Run a knife around the edges, invert onto a plate, and let the caramel sauce flow over the top. ✨
💡 Pro Tips
- Smooth texture: Blend the custard for an ultra-silky finish.
- No bubbles: Strain the mixture before baking for a cleaner look.
- Easy unmolding: Dip the bottom of the pan briefly in warm water.
- Storage: Keep refrigerated up to 3 days, covered.
🥥 Variations
- Extra coconutty: Replace whole milk with more coconut milk
- Toasted topping: Sprinkle toasted coconut flakes before serving
- Mini flans: Use ramekins for individual portions
- Less sweet: Use unsweetened coconut and reduce condensed milk slightly
❓ FAQ
Is this the same as quindim?
Not exactly—quindim is firmer and brighter yellow, but this recipe captures a similar coconut-rich flavor.
Can I use whole eggs instead of yolks?
Yes, but the texture will be slightly less rich and silky.
Why use a water bath?
It ensures gentle, even cooking and prevents cracking.
Can I freeze flan?
Not recommended—the texture may change when thawed.