Coconut Custard Recipe

During our recent day trip to Old San Juan as part of the Dinogo Cruise, we stopped by the renowned Barrachina Restaurant. Known as the birthplace of the piña colada, it also serves a variety of Puerto Rican delights, including tostones, sweet plantains, croquettes, and coconut flan.

Reminiscing about that delicious creamy coconut flan, I texted my mom to ask for her recipe, which she used to make for me as a child. To my amusement, she replied with a picture of store-bought flan! While it’s convenient, I was really hoping for a homemade version.

I modified the recipe below, taking inspiration from the back of Magnolia’s sweetened condensed milk label. Their version was for traditional caramel flan, but to capture the coconut flavor I enjoyed in Puerto Rico, I replaced the water with coconut milk, omitted the vanilla, and included shredded coconut. The result was stunning!

Flan can be prepared in individual custard cups, or if you prefer a larger version like the one shown, look for a stainless steel flan pan at your local grocery or kitchen supply store. These pans are perfectly sized and shaped, usually featuring a lid that makes it easy to refrigerate while cooling. A round cake pan can also work well.

Coconut Custard

• 3/4 cup of sugar
• 4 eggs
• 1 (14 oz) can of sweetened condensed milk
• 1 (1 oz) can of coconut milk
• 1/2 cup of shredded coconut (for topping)
• a pinch of salt

Preheat the oven to 350 degrees Fahrenheit.

In a medium saucepan, combine the sugar and cook over low to medium heat, stirring constantly to prevent burning and sticking. After about 10 minutes, it will melt and turn a lovely caramel color.

Gently pour the melted sugar into the flan pan.

In a medium mixing bowl, whisk together the eggs, coconut milk, sweetened condensed milk, and salt until thoroughly combined.

Transfer the mixture to the flan pan, then place the flan pan into a larger baking dish. Fill the larger dish with hot tap water until it reaches about 1 inch high.

Bake uncovered for 45 to 55 minutes, or until a knife inserted in the center comes out clean.

While the flan is baking, add shredded coconut to a dry skillet and toast over medium heat until the edges are golden brown. Set aside for garnish.

Gently take it out of the oven and allow it to cool.

Refrigerate for a few hours or overnight to chill.

When you're ready to serve, run a knife around the edges of the flan to detach it from the sides. Invert the pan onto a serving platter. Top with toasted coconut and enjoy.