Dairy-Free Coconut Flan

My favorite dessert in the whole wide world – Flan!! Growing up I ate so much of it that I obviously became addicted 🙂 …but as I’ve gotten older, dairy just wasn’t agreeing with me anymore. I was SO sad to realize that it meant I wasn’t going to be able to enjoy so many of my favorite dishes, like this one. 


SO…I decided something had to be done! After some trial and error I finally figured it out and now want to share it with all of you. I am obsessed with this recipe and it will forever stay close to my heart. 🙂


It’s SUPER easy to make – with only 6 ingredients, what do you expect!? hehe #Perfection  It tastes like pure heaven. It will have your guests licking the dish and wanting more ~ No exaggeration! 

For those of you (or you know someone) that doesn’t stray from the traditionally prepared dish, I PROMISE this one will not disappoint and I also promise this one will not have you feeling as guilty after eating it. 



Dairy-Free Coconut Flan



Serves 6-12 people

Dairy-Free // Gluten-Free // Nut-Free // Soy-Free

Created By: Author of OneSpicyPepper.com



  • 2 cups unsweetened coconut milk
  • 4oz coconut cream
  • 6 eggs
  • 1 ½ cups coconut sugar
  • 1 tsp. vanilla extract
  • ⅛ tsp. sea salt


  1. In a small pot heat the coconut milk until it starts to bubble slightly; then simmer gently for 15 minutes.
  2. Add ½ cup of the coconut sugar and whisk until dissolved.
  3. Remove from the heat and add in vanilla and salt – stirring well; set in the freezer allowing to cool while you move onto the sugar.
  4. Preheat the oven to 325 degrees and fill a baking dish (approx. 10×15 Pyrex) with water almost to the top and carefully place it in the oven.
  5. In a small sauce pan, heat the remaining cup of coconut sugar with 4 tbsp of water over medium high heat until completely dissolved and bubbling; stirring frequently to prevent burning. 
  6. Once the sugar is syrupy move quickly to pour equally into the 12 cupcake tins – just enough to cover the bottom of the tin.
  7. Now, whisk the eggs together until evenly mixed in a medium sized bowl.
  8. Take the coconut milk out of the freezer and pour a steady stream into the mixed eggs while whisking constantly to prevent the eggs from cooking and hardening; keep whisking until flan mixture is frothy and well blended.
  9. Carefully pour flan mixture into the 12 cupcake tins over the sugar mixture (do not mix).
  10. Carefully place the cupcake tins onto the Pyrex with hot water and place in the oven; bake for 45-50 minutes or until custard is semi-firm.
  11. Cool for 15 minutes, then chill in the fridge for at least 1 hour (preferably overnight).
  12. To serve, run a butter knife around the edges of the flan custard and carefully turnover onto a plate, allowing the caramel sugar mixture to flow over the custard.
  13. ENJOY! 🙂


Side Note: feel free to use separate ramekins instead of a cupcake tin like I used. You may find it a little easier to place them into the hot water and remove them, than it is using the cupcake tins.

Optional: you can substitute the vanilla extract for ground cinnamon! 













IMG_9393.jpg The finished product removed from the oven.








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