Coconut flan
Nutrition per serving
Coconut flan: an egg custard scented with coconut milk and desiccated coconut, melting and exotic. A gluten-free dessert that transports you, while staying simple to make.
Preparation: 15 min | Cooking: 40 min | Servings: 6 | Difficulty: Easy
Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 255 kcal · 7 g protein · 15 g carbohydrate · 18 g fat
Ingredients
- 40 cl coconut milk
- 20 cl milk
- 4 eggs
- 60 g sugar
- 40 g desiccated coconut
Method
- Warm the coconut milk with the milk.
- Whisk the eggs with the sugar, then add the desiccated coconut.
- Pour the warm milk over, stirring, then pour into ramekins.
- Bake for 40 minutes in a bain-marie at 160 °C.
Nutritional benefits
Coconut milk gives a creamy texture; combined with eggs, it makes a high-protein, gluten-free flan. Richer than the classic flan because of the coconut, it remains sensible as an individual portion.
Variations and substitutions
- With a caramel.
- Half coconut milk, half milk to lighten it.
- Coconut and lime.
- As a drinkable version (more liquid).
Storage and making ahead
Keeps for 3 days in the fridge; serve chilled.
💡 Good to know
Lightly toast the desiccated coconut in a dry pan before adding it: its flavour will be far more pronounced.
Read more
Discover more vegetarian recipes · gluten-free recipes.
Foods in this recipe: coconut milk · milk · eggs · sugar · coconut.
You might also like these recipes: Red lentil and coconut milk curry · Red lentil and spinach dahl · Carrot and red lentil soup.
