Pistachio-Coconut Flan

Flan is a popular dessert throughout Latin America. This recipe calls for 6 individual baking dishes or ramekins, but you can make 1 large flan using a 9" baking pan.

Serves: 6Hands-on: 10 minutesTotal: 5 hours 10 minutesDifficulty: Easy

Serves: 6


  • 6 large eggs
  • 1 can (14 oz.) sweetened condensed milk
  • 2 tsp. vanilla extract
  • 2 cups whole milk
  • 2 cups half-and-half
  • 2 Tbsp. grated coconut
  • ½ cup chopped pistachios, divided


  • Preheat the oven to 325°F. Add 2 tablespoons of pistachios to a blender or food processor and blend until finely ground, but not quite a butter. Set aside.
  • In a large mixing bowl, gently stir together the eggs, sweetened condensed milk, and vanilla extract.
  • Pour the milk and half-and-half into a medium saucepan and place on the stove on medium-high heat. Bring to a boil, then remove from heat. Gradually pour the egg mixture into the hot milk, stirring constantly. Make sure no clumps of egg remain.
  • Pass the mixture through a strainer, then add the coconut and the ground pistachios. Pour into 6 individual baking dishes. Place dishes into a large roasting pan and fill the pan with warm tap water until it is about halfway up the side of the dishes.
  • Bake for about 60 minutes, or until center is firm when pressed. Remove from the oven and set aside to cool to room temperature.
  • Cover and refrigerate for at least 4 hours. Top each flan with 1 tablespoon of the remaining chopped pistachios and serve.