Coconut and Raspberry Flan

Why You’ll Love This Recipe

I absolutely love making Coconut and Raspberry Flan because it’s an elegant yet simple dessert that beautifully blends tropical coconut with tart, juicy raspberries. The creamy flan base has a rich coconut flavor, while the raspberries add a fresh burst of fruitiness and color. It’s light, smooth, and perfectly sweetened—not too rich, but still indulgent. This flan is the kind of dessert that feels special but doesn’t take hours to prepare. Whether I’m serving it at a dinner party or enjoying it chilled on a warm afternoon, it never fails to impress.

Ingredients

• 1 cup full-fat coconut milk

• 1 cup whole milk

• 1/2 cup granulated sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup unsweetened shredded coconut

• 1/2 cup fresh or frozen raspberries

• 1/3 cup granulated sugar (for caramel)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Caramel:

1. Make the Caramel: In a small saucepan over medium heat, melt the 1/3 cup of sugar until it becomes a golden caramel. Swirl the pan gently (don’t stir) to ensure even melting.

2. Pour into Mold: Immediately pour the hot caramel into the bottom of a flan mold or small cake pan (about 7–8 inches in diameter), tilting to coat the bottom evenly. Set aside to harden.

Make the Flan Mixture:

3. Preheat Oven: Preheat your oven to 325°F (160°C). Prepare a water bath by placing a larger baking dish in the oven and filling it with about 1 inch of hot water.

4. Mix the Flan Base: In a large bowl, whisk together the coconut milk, whole milk, 1/2 cup sugar, eggs, and vanilla extract until smooth and well combined.

5. Add Coconut and Raspberries: Stir in the shredded coconut, then gently fold in the raspberries. Be careful not to crush them too much.

6. Pour into Mold: Pour the flan mixture into the prepared caramel-lined mold.

Bake:

7. Bake in Water Bath: Place the flan mold into the water bath in the oven and bake for about 45–55 minutes, or until the center is just set and a knife inserted comes out clean.

8. Cool: Remove from the oven and let it cool at room temperature for 1 hour. Then refrigerate for at least 4 hours, or overnight, until fully chilled and firm.

Serve:

9. Unmold: Run a knife around the edge of the flan to loosen it. Place a serving plate on top of the mold and flip it upside down to release the flan and the caramel sauce.

10. Serve: Slice and serve cold, optionally garnished with extra raspberries or toasted coconut flakes.

Servings and Timing

This recipe serves 6–8. Prep time is around 20 minutes, baking time is about 50 minutes, and chilling takes at least 4 hours, so plan ahead for the best texture and flavor.

Variations

If I want to switch things up, I sometimes add a touch of lime zest to the custard for extra brightness, or use coconut cream for a richer flan. You can also substitute raspberries with other berries like blueberries or blackberries, or add a splash of rum for a boozy twist.

Storage/Reheating

Store the flan covered in the refrigerator for up to 3 days. It’s best served cold, and I don’t recommend reheating as the texture is meant to be smooth and chilled.

FAQs

Can I use only coconut milk?

Yes, but using only coconut milk can make the texture a bit heavier and oilier. I prefer mixing it with whole milk for balance, but you can use full-fat coconut milk alone if you’re going for a dairy-free version.

Can I use frozen raspberries?

Yes! Just make sure to thaw and drain them well before adding to the mixture, so they don’t release too much water during baking.

Can I skip the caramel layer?

Technically yes, but the caramel adds a beautiful flavor and glossy presentation. If skipping it, you can simply serve the flan with a fruit coulis or drizzle of honey.

What kind of mold should I use?

I usually use a round flan mold or a cake pan about 7–8 inches wide. You can also use individual ramekins for mini flans—just reduce baking time slightly.

How do I know when the flan is set?

The center should jiggle slightly, like gelatin, but not be liquid. A knife inserted should come out mostly clean. It will firm up more as it cools.

Conclusion

Coconut and Raspberry Flan is a delightful dessert that combines creamy texture, sweet caramel, and bright fruity flavors in one elegant dish. It’s simple to prepare, yet always makes a lasting impression. Whether you’re serving it at a special dinner or just treating yourself to something refreshing and delicious, this flan delivers comfort and sophistication in every bite. Once you try it, you’ll want to make it again and again!

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