There’s something magical about a perfectly smooth and creamy flan. The way it melts in your mouth, the subtle sweetness, and the delicate caramelized topping make it an irresistible treat.

This Coconut Cream Flan takes the traditional dessert to the next level by using rich coconut cream instead of dairy, creating a luscious texture with a hint of tropical flavor. Lightly sweetened with maple syrup and infused with vanilla, this flan is elegant yet incredibly simple to make. Whether you’re serving it for a special occasion or just treating yourself to something indulgent, this recipe will never disappoint.

One of the best things about this flan is how nourishing it is. Coconut cream is an excellent source of healthy fats, particularly medium-chain triglycerides (MCTs), which provide quick energy and may support brain function. It’s also rich in antioxidants and has anti-inflammatory properties, making it a fantastic ingredient for overall health. Plus, since coconut is naturally lactose-free, it’s an ideal alternative for those who are sensitive to dairy.

Adding coconut-based foods to your diet can contribute to better digestion, improved heart health, and a more satisfying source of plant-based fats. If you’re looking for a dessert that’s both decadent and packed with nutrients, this flan is the perfect choice!

Ingredients:

• 400 ml coconut cream
• 3 eggs
• 1/3 cup (80 ml) maple syrup
• 1 tsp. vanilla extract
• 2 tsp. coconut sugar (for caramelizing)

Directions:

1. Preheat the oven to 325°F (160°C). Boil water for a water bath.
2. In a bowl, whisk the eggs and maple syrup until well combined.
3. In a small saucepan, gently heat the coconut cream over low heat until warm but not boiling. Slowly pour it into the egg mixture, whisking continuously to prevent curdling. Stir in the vanilla extract.
4. Strain the mixture through a fine-mesh sieve to ensure a smooth texture, then divide it equally among 5 ramekins.
5. Place the ramekins in a baking dish. Cover them with parchment paper and aluminum foil to prevent drying, then pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
6. Bake for 30–35 minutes, until set but slightly jiggly in the center.
7. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours (or overnight) to fully set.
8. Before serving, sprinkle 1 tsp. coconut sugar over each flan and broil for 1–2 minutes until caramelized.
9. Let the caramel layer harden for a few minutes, then enjoy!

Prep Time: 20 minutes

Baking Time: 35 minutes

Chilling Time: 4 hours

Servings: 5

Nutritional Information (Per Serving):

• Calories: 294 kcal
• Protein: 6.23 g
• Fat: 22.35 g
• Carbohydrates: 19.77 g
• Fiber: 1.2 g

Storage:

• Store covered in the refrigerator for up to 5 days.
• For the best texture, caramelize the sugar just before serving.
• If you prefer a softer caramel layer, let the flan sit at room temperature for a few minutes after broiling.