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Almond Coconut Flans

Individual desserts always make an impression at special occasion suppers and these flans are no exception. The almond and coconut flavor is awesome.—Melinda Winner, Gulfport, Mississippi
  • Total Time
    Prep: 40 min. Bake: 30 min. + chilling
  • Makes
    8 servings


  • 2 cups sugar, divided
  • 3-1/2 cups whole milk
  • 6 eggs
  • 1/2 teaspoon salt
  • 1 teaspoon almond extract
  • 1/2 teaspoon coconut extract
  • 2 ounces semisweet chocolate
  • 1/4 cup slivered almonds, toasted
  • 3 tablespoons sweetened shredded coconut


  • In a small heavy skillet over medium-low heat, cook 1 cup sugar until it begins to melt. Gently pull melted sugar to the center of the pan so sugar melts evenly. Cook, without stirring, until dark reddish-brown, 10-15 minutes. Quickly pour into eight ungreased 6-ounce ramekins or custard cups, tilting to coat bottoms. Let stand for 10 minutes.
  • Meanwhile, in a large saucepan, heat milk until bubbles form around sides of saucepan. Remove from the heat. In a large bowl, whisk the eggs, salt and remaining sugar. Stir 1 cup warm milk into egg mixture; return all to pan and mix well. Add extracts. Slowly pour into prepared dishes.
  • Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 30-35 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least four hours.
  • Carefully, run a knife around edge of dishes to loosen; invert each dish onto a rimmed serving dish.
  • In a microwave, melt chocolate; stir until smooth. Drizzle over flans. Sprinkle with almonds and coconut. Serve immediately.
Nutrition Facts
1 each: 381 calories, 12g fat (5g saturated fat), 169mg cholesterol, 248mg sodium, 61g carbohydrate (60g sugars, 1g fiber), 9g protein.

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  • Anonymous
    May 30, 2019

    Good one

  • jon.ruth.alumbaugh
    Jul 8, 2018

    As a Taste of Home Volunteer Field Editor, it brings me great pleasure to review this recipe. It can't be beat for flavor and ease of assembly! I used vanilla extract instead of coconut. I also left off the chocolate drizzle. I opted to put toasted coconut on the entire flan and then nuts on only half in case there were allergies in the crowd. At the Mexican-themed event I attended, it was the star of the dessert line up. My only complaint is that it was very watery. Since I made two, I flipped the first one upside down and got liquidy sweetness all over my stove. With the second one, pictured, I left it in the casserole dish, scooped out a taste from the middle (covering it up with berries when served!...had to make sure it was fully baked!) and it worked just as well if not better than the flip. I also covered it with foil instead of baking it in a boiling water bath. Nevertheless, it's a wonderful recipe. I'd make it again!

  • alleytt
    May 20, 2011

    coconut flan is over the top; It has replaced cheesecake as my fav dessert.