Brazilian Coconut Flan (Pudim de Leite de Coco)

Brazilian-style flan is almost always baked in a ring mold. If you don’t have a ring mold, an angel food cake pan makes a good substitute, as does a 10" cake pan with tall sides. If you use a springform pan, make sure that it has a very tight seal, and wrap the outside of the pan tightly with foil to prevent the water bath from seeping into the flan.

Serves: 8Hands-on: 25 minutesTotal: 3 hours 25 minutesDifficulty: Medium

Serves: 8


  • 1 cup sugar
  • 2 Tbsp. water
  • 8 large eggs
  • 1 can (14 oz.) sweetened condensed milk
  • 1 cup whole milk
  • 1 can (13.5 oz.) coconut milk
  • 1 tsp. vanilla
  • 1 Tbsp. cornstarch
  • ¼ tsp. salt
  • 1 cup grated fresh coconut


  • Preheat the oven to 350°F. Place a ring mold or baking pan inside of a larger pan with tall sides (such as a roasting pan). Fill a kettle with water and boil on the stove.
  • Place the sugar and 2 tablespoons water in a heavy saucepan and heat over medium heat. Swirl sugar occasionally as it starts to melt, and cook until sugar turns caramel in color. Remove from heat and quickly pour caramel into the mold, turning pan to allow caramel to coat the sides and bottom of the mold.
  • Place the eggs, condensed milk, whole milk, coconut milk, vanilla, cornstarch, salt, and coconut in a blender and blend until smooth. Pour the mixture over the caramel. Place both pans in the oven, then pour enough boiling water into the roasting pan to come halfway up the sides of the baking pan.
  • Bake flan in the water bath for 50–60 minutes, or until flan only jiggles slightly when you gently shake the pan.
  • Carefully remove from the oven, and let the flan cool in the water bath. Remove from water bath and refrigerate flan at least 2 hours.
  • Use a knife to gently loosen edges of flan. Place a plate on top of the ring mold and invert it so that the flan slips out onto the plate, caramel side up. Drizzle any caramel sauce left in the pan over the flan and serve.