Name: Coconut Leche Flan with Creamy Coconut Custard
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 5 large egg yolks (about 90 g); 3/4 cup sweetened condensed milk (195 g); 3/4 cup evaporated milk (185 ml); 1/4 cup coconut milk (60 ml); 2 tablespoons whole milk (30 ml); 1/2 teaspoon vanilla extract (2.5 ml); 1/2 cup granulated sugar (100 g); 1 tablespoon water (15 ml)

Coconut Leche Flan with Creamy Coconut Custard

Coconut leche flan with creamy custard, coconut milk, and golden caramel. Make this easy Filipino dessert at home.

Classic leche flan gets a rich tropical flavor from coconut milk in this coconut leche flan recipe. The dessert combines egg yolks, condensed milk, evaporated milk, coconut milk, and whole milk. A layer of golden caramel adds a sweet finish. Each slice has a smooth texture, rich milk flavor, and gentle coconut taste.

What Is Coconut Leche Flan?

This dessert combines the smooth texture of leche flan with the taste of coconut. The recipe uses egg yolks as the main base for the custard. Condensed milk adds sweetness and body. Evaporated milk adds a rich milk taste. Coconut milk adds a clear coconut flavor. Whole milk helps create a smooth custard.

The caramel gives the dessert its classic finish. Sugar and water cook together until the sugar reaches a golden color. The caramel goes into the mold before the custard mixture. The steam cooks the custard while the caramel stays under the flan.

After the flan cools, you chill it in the refrigerator. This step helps the custard set and gives the dessert a firm shape. When you turn the flan onto a plate, the caramel flows over the top and sides.

The result has three main flavors. The egg yolks give the custard a rich taste. The coconut milk adds a mild tropical note. The caramel adds a deep sugar flavor. These flavors work well together without overpowering each other.

The texture also makes this dessert special. The custard should feel soft and smooth when you cut into it. It should hold its shape on the plate but should not feel firm like cake. The caramel adds a thin sauce that coats each slice.

Why You Will Love This Coconut Leche Flan

This coconut flan gives a classic Filipino dessert a tropical twist. The recipe uses a short list of common ingredients. You also need a steamer instead of an oven.

The coconut milk adds a creamy taste that works well with the egg custard. It gives the dessert more flavor than a plain flan. The whole milk keeps the milk flavor balanced.

The caramel also plays an important role. The sugar must reach a golden color before you pour it into the mold. This step gives the finished dessert a sweet caramel sauce.

This recipe makes a good choice for family meals, birthdays, holidays, and dinner parties. You can make the flan ahead of time and chill it until you need it.

The dessert also works well on a table with other Filipino sweets. The pale custard and golden caramel create a simple and attractive presentation.

Coconut Leche Flan Ingredients for 4 Servings

The original recipe makes more than four portions. The amounts below reduce the recipe for about four servings.

5 large egg yolks (about 90 g)
3/4 cup sweetened condensed milk (195 g)
3/4 cup evaporated milk (185 ml)
1/4 cup coconut milk (60 ml)
2 tablespoons whole milk (30 ml)
1/2 teaspoon vanilla extract (2.5 ml)
1/2 cup granulated sugar (100 g)
1 tablespoon water (15 ml)

How to Make Coconut Leche Flan

1. Make the Caramel

Place the sugar and water in a small saucepan. Set the pan over medium heat.

Let the sugar melt as it heats. Watch the color as the sugar changes from clear to light gold. Remove the pan from the heat when the sugar reaches a golden amber color.

Pour the hot caramel into a flan mold. Tilt the mold with care so the caramel covers the bottom.

Set the mold aside while you make the custard.

The caramel forms the sauce for the finished dessert. It also adds color and a deep sugar flavor.

2. Make the Coconut Custard

Place the egg yolks in a mixing bowl. Add the condensed milk, evaporated milk, coconut milk, whole milk, and vanilla.

Mix the ingredients with a whisk until the mixture looks smooth.

The egg yolks form the base of the creamy custard. The condensed milk adds sweetness. The evaporated milk adds a rich milk taste. The coconut milk adds the main coconut flavor.

Use gentle mixing strokes. Strong mixing can add air to the custard. Air can create small holes in the finished flan.

3. Fill the Mold

Pour the custard mixture over the caramel in the mold.

Check the surface for large bubbles. Remove large bubbles with a spoon.

Cover the mold with aluminum foil. The foil helps keep water from falling onto the custard during steaming.

The custard should have a smooth surface before you place it in the steamer.

4. Steam the Flan

Place the covered mold in a steamer. Steam the custard for 30 to 40 minutes.

Keep the heat at a steady level. Strong heat can make the egg yolks cook too fast. This can give the custard a rough texture.

Check the flan near the end of the cooking time. The edges should look firm. The center should have a small jiggle.

The custard will continue to set as it cools. Do not wait for the center to become hard while the flan remains hot.

This cooking method creates the soft texture that makes a steamed flan special.

5. Cool and Chill

Remove the mold from the steamer. Let the flan cool at room temperature.

Place the cooled flan in the refrigerator. Chill it for at least four hours.

The cold temperature helps the custard hold its shape. It also gives the caramel time to loosen from the bottom of the mold.

A chilled dessert like this tastes best after the custard has set.

6. Turn the Flan Onto a Plate

Run a thin knife around the edge of the mold.

Place a serving plate over the mold. Hold the plate and mold together. Turn them over in one motion.

Lift the mold from the plate. The caramel should flow over the custard.

The finished flan should have smooth sides and a soft center. The caramel should create a glossy caramel topping around the top and base.

Cut the flan into four portions. Spoon extra caramel over each slice before serving.

The Flavor of Coconut and Caramel

Coconut milk gives this coconut milk dessert a mild tropical taste. The flavor works with the rich egg custard without covering the taste of the other ingredients.

The caramel adds a deeper sugar note. It also gives each bite a thin layer of sweet sauce.

The egg yolks create a rich base. Condensed milk adds sweetness and milk flavor. Evaporated milk gives the custard a full milk taste. Whole milk helps keep the mixture smooth.

Vanilla adds a warm flavor that connects the coconut, milk, egg, and caramel.

The final dessert has a balanced taste. The coconut stands out, but the caramel and custard remain clear.

Tips for Smooth Coconut Flan

Use fresh egg yolks for the best flavor and color. Egg yolks give the custard its rich body.

Mix the custard with gentle strokes. This helps reduce air in the mixture.

Do not cook the caramel for too long. Burned sugar can give the caramel a bitter taste.

Cover the flan mold before steaming. This helps stop steam water from falling onto the custard.

Keep the steamer at a steady heat. High heat can cause the custard to develop a rough texture.

Give the flan enough time to chill. Cold custard holds its shape better when you turn it onto a plate.

Use a thin knife to loosen the flan from the mold. Run the knife along the edge without cutting deep into the custard.

How to Serve Coconut Leche Flan

Serve each slice on a small dessert plate. Spoon the caramel topping over the custard.

This Filipino dessert works well after lunch or dinner. It also fits birthdays, Christmas meals, family parties, and other gatherings.

You can serve the flan with coffee or tea. The rich drink pairs well with the sweet coconut custard.

You can also serve small slices as part of a dessert table. The caramel gives the flan a golden finish that looks good beside other sweets.

How to Store the Flan

Keep leftover flan in the refrigerator. Place the dessert in a covered container or cover the serving plate with food wrap.

Eat the flan within three to four days for the best quality.

Keep the dessert cold until you serve it. The recipe contains eggs and milk, so cold storage matters.

This homemade flan also works well as a make-ahead dessert. You can prepare it the day before a meal and leave it in the refrigerator overnight.

Why Coconut Milk Works So Well

Coconut milk adds flavor and richness to the custard. It also gives the dessert a clear difference from classic leche flan.

The coconut taste pairs with caramel because both flavors have a natural sweetness. The egg yolks provide a rich base for these flavors.

The recipe also uses whole milk with coconut milk. This combination gives the custard a smooth milk taste without making the coconut flavor too strong.

The result makes a good coconut dessert for people who enjoy Filipino sweets and tropical flavors.

A Simple Filipino Dessert

Leche flan has a long place in Filipino food culture. This version keeps the familiar egg custard and caramel but adds coconut milk.

The recipe uses a simple cooking method. You make the caramel, mix the custard, fill the mold, steam the flan, and chill it.

The process requires care during the caramel step and the steaming step. The rest of the work takes little time.

The dessert can also fit a busy meal plan because you can make it before guests arrive. The refrigerator does the final setting work.

The combination of coconut milk, egg yolks, condensed milk, evaporated milk, and caramel creates a rich dessert with a soft texture. Each ingredient has a clear role.

This Filipino leche flan gives you the familiar taste of leche flan with a coconut twist. The finished dessert has a smooth custard center, a sweet caramel sauce, and a mild coconut flavor.

The equipment needed includes a small saucepan for the caramel, a mixing bowl, a whisk, a 6-inch flan mold or llanera, aluminum foil, a steamer with a lid, measuring cups, measuring spoons, a knife, and a serving plate.

Best-seller Filipino Cookbooks:

Coconut Leche Flan with Creamy Coconut Custard

Recipe by Yummy Food

Recipe rating: N/A

Course: DessertCuisine: FilipinoDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

420

kcal

Chill Time

hours

Total time

minutes

Coconut leche flan with creamy custard, coconut milk, and golden caramel. Make this easy Filipino dessert at home.

Ingredients

5 large egg yolks (about 90 g)
3/4 cup sweetened condensed milk (195 g)
3/4 cup evaporated milk (185 ml)
1/4 cup coconut milk (60 ml)
2 tablespoons whole milk (30 ml)
1/2 teaspoon vanilla extract (2.5 ml)
1/2 cup granulated sugar (100 g)
1 tablespoon water (15 ml)

Directions

Make the Caramel
Place the sugar and water in a small saucepan. Set the pan over medium heat.
Let the sugar melt as it heats. Watch the color as the sugar changes from clear to light gold. Remove the pan from the heat when the sugar reaches a golden amber color.
Pour the hot caramel into a flan mold. Tilt the mold with care so the caramel covers the bottom.
Set the mold aside while you make the custard.
The caramel forms the sauce for the finished dessert. It also adds color and a deep sugar flavor.
Make the Coconut Custard
Place the egg yolks in a mixing bowl. Add the condensed milk, evaporated milk, coconut milk, whole milk, and vanilla.
Mix the ingredients with a whisk until the mixture looks smooth.
The egg yolks form the base of the creamy custard. The condensed milk adds sweetness. The evaporated milk adds a rich milk taste. The coconut milk adds the main coconut flavor.
Use gentle mixing strokes. Strong mixing can add air to the custard. Air can create small holes in the finished flan.
Fill the Mold
Pour the custard mixture over the caramel in the mold.
Check the surface for large bubbles. Remove large bubbles with a spoon.
Cover the mold with aluminum foil. The foil helps keep water from falling onto the custard during steaming.
The custard should have a smooth surface before you place it in the steamer.
Steam the Flan
Place the covered mold in a steamer. Steam the custard for 30 to 40 minutes.
Keep the heat at a steady level. Strong heat can make the egg yolks cook too fast. This can give the custard a rough texture.
Check the flan near the end of the cooking time. The edges should look firm. The center should have a small jiggle.
The custard will continue to set as it cools. Do not wait for the center to become hard while the flan remains hot.
This cooking method creates the soft texture that makes a steamed flan special.
Cool and Chill
Remove the mold from the steamer. Let the flan cool at room temperature.
Place the cooled flan in the refrigerator. Chill it for at least four hours.
The cold temperature helps the custard hold its shape. It also gives the caramel time to loosen from the bottom of the mold.
A chilled dessert like this tastes best after the custard has set.
Turn the Flan Onto a Plate
Run a thin knife around the edge of the mold.
Place a serving plate over the mold. Hold the plate and mold together. Turn them over in one motion.
Lift the mold from the plate. The caramel should flow over the custard.
The finished flan should have smooth sides and a soft center. The caramel should create a glossy caramel topping around the top and base.
Cut the flan into four portions. Spoon extra caramel over each slice before serving.

Notes

Use fresh egg yolks for the best flavor and color. Egg yolks give the custard its rich body.
Mix the custard with gentle strokes. This helps reduce air in the mixture.
Mix the custard with gentle strokes. This helps reduce air in the mixture.
Do not cook the caramel for too long. Burned sugar can give the caramel a bitter taste.
Cover the flan mold before steaming. This helps stop steam water from falling onto the custard.
Keep the steamer at a steady heat. High heat can cause the custard to develop a rough texture.
Give the flan enough time to chill. Cold custard holds its shape better when you turn it onto a plate.
Use a thin knife to loosen the flan from the mold. Run the knife along the edge without cutting deep into the custard.

Nutrition Facts

4 servings per recipe

Serving size: 150g

Calories 420

Total Fat 17g 22%

Saturated Fat 10g 50%

Trans Fat 0g

Cholesterol 230mg 77%

Sodium 150mg 7%

Total Carbohydrate 59g 21%

Dietary Fiber 0g 0%

Total Sugars 56g

Includes 49g Added Sugars 98%

Protein 10g

Vitamin D 1.4mcg 7%

Calcium 220mg 15%

Iron 1.2mg 6%

Potassium 270mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are estimates and may vary by ingredient brand, egg size, and serving size.

Best-seller Diabetic Cookbooks

Related Recipes:

By Cooking Method: Steaming

By Cuisine: Filipino

By Diet or Lifestyle: Budget-Friendly | Meal Prep Friendly

By Dish Type: Desserts & Sweets

By Main Ingredient: Dairy | Eggs

By Meal Type: Desserts

Other Useful Categories: Beginner Recipes | Comfort Food | Traditional & Authentic

caramel, Caramel sauce, caramel topping, chilled dessert, coconut, coconut custard, coconut flavor, coconut milk, coconut milk dessert, Condensed Milk, creamy custard, egg custard, Egg Yolks, Evaporated Milk, homemade flan, make ahead dessert, smooth custard, steamed dessert, sweet custard, tropical dessert, Vanilla, whole milk

Ube Leche Flan Recipe with Creamy Ube Custard

Ube leche flan with creamy custard, sweet ube halaya, and golden caramel. Try this easy Filipino dessert at home.

A slice of ube leche flan brings two Filipino dessert favorites into one dish. The recipe combines smooth egg custard, sweet milk, rich ube halaya, and golden caramel. The ube gives the custard a sweet purple yam taste and a soft color. The caramel adds a deep sugar flavor that balances the ube. Each slice has a smooth texture, a rich milk taste, and a sweet caramel finish.

What Is Ube Leche Flan?

This dessert combines classic Filipino leche flan with ube halaya. The base uses egg yolks, condensed milk, evaporated milk, whole milk, and vanilla. Ube halaya adds the main ube flavor and gives the custard a purple tint.

The egg yolks give the custard a rich body. Condensed milk gives the mixture a sweet milk flavor. Evaporated milk adds a deep milk taste without adding much water. Whole milk helps keep the custard soft.

Ube halaya adds a mild purple yam flavor. It has a sweet, earthy taste that works well with milk and caramel. The result is a smooth creamy custard with a clear ube taste.

The caramel adds another layer of flavor. Sugar cooks with water until it reaches a golden color. The caramel goes into the mold before the custard mixture. The flan cooks over steam, so the caramel stays under the custard during cooking.

After the flan cools, the refrigerator helps it set. You then turn the mold onto a plate. The caramel runs over the custard and creates a glossy caramel topping.

The dessert tastes rich without a heavy cake or pastry base. The soft custard gives each bite a smooth feel. The ube adds a gentle sweet taste. The caramel adds a stronger sugar note. Vanilla helps bring the milk, egg, ube, and caramel flavors together.

Why You Will Love This Ube Leche Flan

This ube flan gives a classic Filipino dessert a clear ube flavor. The recipe uses common ingredients and a simple steaming method.

You do not need an oven. A steamer provides the heat that cooks the custard. This method also helps the flan keep its soft texture.

The recipe works well for family meals, birthdays, holidays, and other gatherings. You can prepare the dessert before your meal and keep it in the refrigerator.

The color also makes the dessert stand out. Ube halaya gives the custard a soft purple shade. The golden caramel creates a strong contrast on the plate.

The flavor makes this dessert a good choice for fans of ube dessert recipes. The ube does not need a large amount of sugar to stand out because the condensed milk and caramel already add sweetness.

Ingredients for 4 Servings

The original recipe makes more than four portions. The amounts below reduce the recipe to about four servings.

5 large egg yolks (about 45–50 g)
3/4 cup sweetened condensed milk (195 g)
3/4 cup evaporated milk (185 ml)
1/4 cup whole milk (60 ml)
1/4 cup ube halaya (about 60 g)
1/2 teaspoon vanilla extract (2.5 ml)
1/2 cup granulated sugar (100 g)
1 tablespoon water (15 ml)