Coconut Cream Cheese Flan (Flan De Coco)

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Coconut Cream Cheese Flan | Delish D'Lites

This coconut cream cheese flan (flan de coco) recipe is out of this world.  And I don’t even like flan like that.  But this…THIS! The cream cheese is the key here, it lends a velvety, almost cheesecake-like texture to the flan, and prevents any of that rubbery egginess that some bad flans are known for (yea, GOYA, I’m looking at you).  The coconut cream lends the perfect amount of tropical sweetness to the mix.  This is a classic coconut flan recipe that your friends and family will beg for over and over again.

Let me share some important tips before you get started, to make sure you end up with a spectacular coconut cream cheese flan.  First, caramel is a pain in the butt to make.  To minimize any potential issues, once you combine the sugar and water, stir to combine, then don’t stir it again until you’re ready to add the butter.  Stirring while it cooks will cause some sugar to crystallize on the edge of the pan, and can cause the caramel to crystallize.

Also, don’t overmix your flan mixture.  Excess bubbles will cause bubbles to form while cooking, leaving your flan with a speckled exterior that’s not super smooth.

ingredients

Custard
5 large eggs + 1 egg yolk*
1 12oz can evaporated milk
1 14oz can sweetened condensed milk
1 8oz package of cream Cheese, room temp
1 15oz can cream of coconut
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
A pinch of salt

*NOTE: Don’t have large eggs? Don’t worry.  Use this handy egg conversion chart to figure out how many eggs you should use based on the size you have.

Caramel
1 1/4 cups sugar
1/2 cup water
1 tablespoon butter

directions

Preheat your oven to 350F. Melt the sugar with 1/2 cup of water in a saucepan.  Stir to dissolve the sugar. When the mixture turn a deep golden color, remove it from the heat, stir in the butter, and pour the caramel into the pan you’re going to make the flan in.

Coconut Cream Cheese Flan (Flan De Coco) | Delish D'Lites

Tilt the pan to evenly coat the bottom with caramel.  It will harden quickly, so work fast! Set the pan aside to cool while you make the custard.

Coconut Cream Cheese Flan (Flan De Coco) | Delish D'Lites

To make the custard, pour the eggs, egg yolk, cream cheese, coconut cream, evaporated milk, condensed milk, vanilla, cinnamon and salt into a blender. Blend for 1-2 minutes, until it’s nice and smooth and the cream cheese is fully incorporated.

Coconut Cream Cheese Flan (Flan De Coco) | Delish D'Lites

To ensure that the flan is as smooth and creamy as possible, first pour the mixture through a fine mesh strainer.

Coconut Cream Cheese Flan (Flan De Coco) | Delish D'Lites

Pour the strained custard mixture over the caramel.  You may hear some cracking, that’s perfectly ok.

Coconut Cream Cheese Flan (Flan De Coco) | Delish D'Lites

Place the flan pan into a large oven safe pan  to form a water bath.  You’ll want to pour hot water into the vessel, so that it goes at least half way up the sides of the flan pan.

Coconut Cream Cheese Flan (Flan De Coco) | Delish D'Lites

Cover the flan pan with aluminum foil, and place the water bath in the oven.

Coconut Cream Cheese Flan (Flan De Coco) | Delish D'Lites

Bake for 80-90 minutes, or until the edges of the flan are set, but it’s still slightly wiggly in the middle. Once it’s done, refrigerate for at least 8 hours, or overnight.

Coconut Cream Cheese Flan (Flan De Coco) | Delish D'Lites

When you’re ready to serve, run a thin knife around the edge of the mold, then place a large plate over the pan, and invert it.  You should hear the glorious squishing sound of the flan coming loose from the pan, and plopping onto the plate.  Marvel at your work!

Coconut Cream Cheese Flan (Flan De Coco) | Delish D'Lites

Check out that creamy, silky flan. Enjoy!

5 from 7 votes
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Coconut Cream Cheese Flan (Flan De Coco)

Prep Time 20 minutes
Servings 12 people
Author Delish D’Lites

Ingredients

Custard

  • 5 large eggs + 1 egg yolk
  • 1 12 oz can evaporated milk
  • 1 14 oz can sweetened condensed milk
  • 1 8 oz package of cream Cheese room temp
  • 1 15 oz can cream of coconut
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • A pinch of salt

Caramel

  • 1 1/4 cup sugar
  • 1/2 cup water
  • 1 tablespoon butter

Instructions

  1. Preheat your oven to 350F.
  2. Melt the sugar with 1/2 cup of water in a saucepan. Stir to dissolve the sugar. When the mixture turns a deep golden color, remove it from the heat, stir in the butter, and pour the caramel into the pan you’re going to make the flan in.
  3. Tilt the pan to evenly coat the bottom with the caramel. It will harden quickly, so work fast!
  4. Set the pan aside to cool while you make the custard.
  5. To make the custard, pour the eggs, egg yolk, cream cheese, coconut cream, evaporated milk, condensed milk, vanilla, cinnamon and salt into a blender. Blend for 1-2 minutes, until it’s nice and smooth and the cream cheese is fully incorporated.

  6. To ensure that the flan is as smooth and creamy as possible, first pour the mixture through a fine mesh strainer.
  7. Pour the strained custard mixture over the caramel. You may hear some cracking, that’s perfectly ok.
  8. Place the flan pan into a large oven safe pan to form a water bath. You’ll want to pour hot water into the vessel, so that it goes at least half way up the sides of the flan pan.
  9. Cover the flan pan with aluminum foil, and place the water bath in the oven.
  10. Bake for 80-90 minutes, or until the edges of the flan are set, but it’s still slightly wiggly in the middle.

  11. Once it’s done, cover it with the aluminum foil again, and refrigerate it for 8 hours, or overnight.
  12. When you’re ready to serve, run a thin knife around the edge of the mold, then place a large plate over the pan, and invert it. You should hear the glorious squishing sound of the flan coming loose from the pan, and plopping onto the plate. Marvel at your work and devour!

Recipe Notes

Don’t have large eggs? Don’t worry. Use the handy egg conversion chart link in the blog post to figure out how many eggs you should use based on the size you have.

Coconut Cream Cheese Flan (Flan De Coco)

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24 Responses

    1. Yes, toast the coconut flakes in the oven or microwave, and top the flan with them after you’ve removed it from the pan and you’re ready to serve. It’s absolutely delicious!

  1. I love this recipe but I have a question for whoever can answer it, please?
    Why does my caramel turns hard every time I make the flan? I’ve tried the sugar and water, just the sugar, adding lemon … Still turns hard!

    Any suggestions please Email me at [email protected] – Thank you!

  2. 5 stars
    I’ve never made a flan before but this recipe was simple to follow. Let me tell you – it came out delicious! The coconut flavor really shines through and it was super smooth, creamy and rich. I’m not a HUGE fan of flan typically but decided to try this out because I love coconut everything. It did not disappoint. I will make it again in the future. Thank you!

  3. 5 stars
    I see you updated the bake time in the baño maría! It consistently takes me an hour and a half and I always wondered how it only took you 50-60 mins. I feel vindicated by your updated bake timing LOL. This is literally the *best* ever flan recipe, super smash hit every time I make and serve it. People go crazy for it. Thanks so much for this recipe!!! I’ve appreciated it so much over the years!

  4. 5 stars
    I’m definitely trying this recipe today. Looks amazing and easy. I just have a question, after the flan is taken out of the oven, when you say refrigerate, you mean still in the mold or I should take it out first?

    1. After you take the flan out of the oven, put it in the refrigerator while it’s still in the mold and let it cool completely. It has to be super cold before you take it out of the mold.

  5. 5 stars
    This is very easy to make, decadent dessert! Great flavor, great consistency, like it better than regular flan. However, it’s very sweet/rich, any way to cut that?

    1. Hi Elisabetta! Flan is typically on the rich/sweet side, so I would suggest making sure your caramel is nice and caramelized, the subtle bitterness of the caramelized sugar helps to cut the rich sweetness of the flan. Enjoy!

  6. 5 stars
    I made this last night it was super easy and we had some of it today….. can you say AMAZING!!!!! I would like to make a suggestion I don’t remember it being in the instructions, but to make the transition from the mold to the plate easier place the mold in hot water and let it sit 5 or so minutes. It will give much easier !

    1. Hi Carolina, unfortunately no. The flan won’t have the same taste with coconut milk alone, coconut cream has added sugar, a thicker texture and a sweet coconut taste.

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Hola

I’m Jannese, Founder of Delish D’lites

I’m a Puerto Rican girl living in paradise (Florida), and the creative mind behind Delish D’Lites. I love sharing my family recipes and travel inspired cuisine! My favorite things include collecting passport stamps, twerking to Latin music, and kissing puppies. Follow along on social.