Coconut Flan

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Coconut milk delicately flavors this flan and gives it a denser, more custardy texture than traditional versions. Prepare up to a day ahead.
8 servings


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1 cup sugar
1/4 cup water
Cooking spray
2 tablespoons dark rum
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 large eggs
1 (14-ounce) can fat-free sweetened condensed milk
1 (14-ounce) can light coconut milk


Preheat oven to 350°.

Combine sugar and water in a small, heavy saucepan. Cook over medium-high heat until sugar dissolves, stirring frequently. Continue cooking 3 minutes or until golden, stirring constantly. Immediately pour into 8 (6-ounce) custard cups coated with cooking spray, tipping quickly until caramelized sugar coats bottom of cups. Cool completely.

Combine rum and remaining ingredients, stirring with a whisk until well blended. Divide the egg mixture evenly among prepared custard cups (about 1/2 cup each).

Place cups in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 350° for 30 minutes or until center barely moves when custard cup is touched. Cool completely in water bath. Remove cups from pan; cover and chill at least 4 hours or overnight.

Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each cup, and invert onto plates. Drizzle any of the remaining caramelized syrup over custards.

Created date

March 2005

Nutritional Information

Calories 313
Caloriesfromfat 15 %
Fat 5.2 g
Satfat 2.5 g
Monofat 1.1 g
Polyfat 0.3 g
Protein 7.5 g
Carbohydrate 57.1 g
Fiber 0.1 g
Cholesterol 110 mg
Iron 0.7 mg
Sodium 103 mg
Calcium 153 mg