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Coconut Flan

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


  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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).

  4. 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.

  5. 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.