🍮 Vegan Flan de Coco (Coconut Flan)

 


🍮 Vegan Flan de Coco (Coconut Flan)

Total Time: 4 hrs (incl. chilling) | Prep: 15 mins | Cook: 45 mins | Serves: 6–8

This one is for the aunties who never shared their recipe—and that’s okay, because we’re flipping the script. This flan is rich, creamy, and coconut-forward with that iconic caramel drip. And yes—it's totally vegan and oven-baked like the real deal. No dairy, no eggs, all flan realness.

🛒 Ingredients:

For the caramel:

For the flan base:

👩‍🍳 Instructions:

  1. Make the caramel:
    In a small saucepan over medium heat, combine sugar and water. Stir just until sugar dissolves, then stop stirring and let it simmer until it turns a deep golden amber (about 5–7 minutes). Carefully pour into a 9-inch round cake pan or flan mold, tilting to coat the bottom evenly.

  2. Prep the flan base:
    In a blender, combine all flan ingredients. Blend until smooth—make sure there are no lumps.

  3. Bake it up:
    Pour mixture over the caramel in the pan. Place the flan dish in a larger baking dish filled with hot water (a baño María). Bake at 350°F for 45–50 minutes, or until the edges are set and the center is just a little jiggly.

  4. Cool & chill:
    Let it cool at room temp for 30 minutes, then refrigerate at least 3 hours (overnight is best!).

  5. Unmold like a pro:
    Run a knife around the edges and flip onto a plate. The caramel will cascade like magic.

🧠 Mom Tips:

  • 💧 Don’t skip the water bath! It keeps the texture silky and avoids cracks.

  • 🍍 Flavor boost: Add a splash of rum or pineapple juice to the flan base for a tropical twist.

  • 🍽 Individual servings? Pour into ramekins and reduce bake time to 35 mins.

🥣 Why I Love It:

Flan de coco is the mic drop of desserts. It looks fancy, tastes luxurious, and nobody ever believes it's vegan. Plus, it brings major “I know what I’m doing in the kitchen” energy—with minimal fuss.

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