•

•January 19, 2026

Creamy Coconut Cream Cheese Flan

Total Time

80 min

Servings

8 people

Level

medium

Rating

(1)

Creamy Coconut Cream Cheese Flan

A decadent fusion of traditional flan and cheesecake, featuring the tropical richness of coconut milk. This variation offers a denser, smoother texture than the classic custard, all coated in a gorgeous amber caramel sauce.

Ingredients

Instructions

1

Preheat oven to 350°F (175°C). Have a 9-inch round cake pan or flan mold ready, along with a larger roasting pan for the water bath.
2

To make the caramel, place the sugar in a medium saucepan over medium heat. Stir constantly until the sugar melts completely and turns a deep golden amber color.
3

Immediately pour the hot caramel into the cake pan, tilting it quickly to coat the bottom evenly. Let it cool and harden.
4

In a blender, combine the softened cream cheese, eggs, sweetened condensed milk, evaporated milk, coconut milk, and vanilla extract. Blend until completely smooth.
5

Pour the custard mixture over the hardened caramel in the cake pan.
6

Place the cake pan inside the larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the cake pan.
7

Bake for 50 to 60 minutes, or until the edges are set but the center still jiggles slightly like gelatin.
8

Remove from the water bath and let cool to room temperature on a wire rack.
9

Refrigerate for at least 4 hours, preferably overnight, to allow the flan to set completely.
10

To serve, run a thin knife around the rim, place a serving platter over the pan, and quickly invert the flan onto the platter. Garnish with toasted coconut if desired.

Recipe Details

Prep Time20 min

Cook Time60 min

Total Time80 min

Difficulty

medium

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•

Dessert

•January 19, 2026

Creamy Coconut Cream Cheese Flan

Total Time

80 min

Servings

8 people

Level

medium

Rating

(1)

Creamy Coconut Cream Cheese Flan

Ingredients

Instructions

1

Preheat oven to 350°F (175°C). Have a 9-inch round cake pan or flan mold ready, along with a larger roasting pan for the water bath.
2

To make the caramel, place the sugar in a medium saucepan over medium heat. Stir constantly until the sugar melts completely and turns a deep golden amber color.
3

Immediately pour the hot caramel into the cake pan, tilting it quickly to coat the bottom evenly. Let it cool and harden.
4

In a blender, combine the softened cream cheese, eggs, sweetened condensed milk, evaporated milk, coconut milk, and vanilla extract. Blend until completely smooth.
5

Pour the custard mixture over the hardened caramel in the cake pan.
6

Place the cake pan inside the larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the cake pan.
7

Bake for 50 to 60 minutes, or until the edges are set but the center still jiggles slightly like gelatin.
8

Remove from the water bath and let cool to room temperature on a wire rack.
9

Refrigerate for at least 4 hours, preferably overnight, to allow the flan to set completely.
10

To serve, run a thin knife around the rim, place a serving platter over the pan, and quickly invert the flan onto the platter. Garnish with toasted coconut if desired.