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How to Make Coconut-Pineapple Flan

Creamy and velvety coconut flan topped with pineapple-infused caramel

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Today, we’re diving into a luscious and creamy dessert that combines two iconic ingredients of paradise: coconut and pineapple. 

 

Say hello to this Coconut and Pineapple Flan, a decadent treat that’s as delightful to look at as it is to eat.

Picture yourself lounging on a sun-kissed beach, with the gentle sway of palm trees and the soothing sound of waves in the background. Now, close your eyes and imagine capturing that essence in a dessert – that’s exactly what this flan brings you. With its creamy coconut custard base and sweet pineapple-infused caramel, it’s like a sweet tropical vacation for your palate.

Here are a few things to keep in mind when making this recipe so this flan turns out perfect every single time:

Caramelization: The caramelized sugar layer at the bottom of the flan adds a rich depth of flavor and a beautiful golden hue. Take your time with this step, ensuring the sugar melts evenly and reaches a deep amber color without burning. To give an extra flavor, I add some pineapple juice to the sugar when melting.

Baking: Pour mixture into the ramekins. Arrange the ramekins into one (or two if needed) pan. Pour hot water into the pan until it comes about halfway up the side of the ramekins. Bake at 350 degrees for about 50 to 60 minutes or until the top is golden brown and the middle is mostly set (still juggle a bit when nudges).

Before Serving: Once your flan is out of the oven and has cooled to room temperature, refrigerate it for at least an hour, or overnight, before serving. This allows the flavors to meld together and gives the custard time to set perfectly.Unmolding: Run a small knife along the edge of the flan to loosen up. Place your serving plate on top and carefully invert. Shake gently to release the flan if needed. If the flan is giving you a hard time coming out of the ramekin, dip the bottom of the ramekin in hot water for a little and try again.

Storage: Store the flan in an airtight container or cover it tightly with plastic wrap and refrigerate for up to 3 or 4 days.

 

Other gluten-free dessert recipes you might like:

Almond-Pear Crunch Cake

How to Make Coconut-Pineapple Flan

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Creamy and velvety coconut flan topped with pineapple-infused caramel

Servings:

6

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Prep Time

10 min

Cook Time

60 min

Resting Time

2 hr

Total Time

3 hr, 10 min

Ingredients

  • 3/4 cup (150 g) sugar
  • 2 tablespoons pineapple juice
  • 1 14-ounce can (415 ml) condensed milk
  • 1 12-ounce can (350 ml) evaporated milk
  • 1 13.5-ounce can (400 ml) coconut cream
  • 5 large eggs
  • 2 teaspoons vanilla extract
  • pineapple chunks for serving
  • coconut flakes for serving

Instructions

  1. Preheat the oven to 350F (175C). Set aside 6 ramekins.
  2. For the caramel: Combine sugar and pineapple juice in a pan. Stir until the sugar is dissolved. Cook over medium-high heat until the caramel turns copper-brown in color. Carefully pour the caramel into the ramekins. Tilt the ramekins around to coat the bottom.
  3. In a blender, combine the condensed milk, evaporated milk, coconut cream, eggs, and vanilla extract and blend until smooth. Pour the mixture into the ramekins. Arrange the ramekins into one (or two if needed) pan. Pour hot water into the pan until it comes about halfway up the side of the ramekins.
  4. Bake at 350 degrees for about 50 to 60 minutes or until the top is golden brown and the middle is mostly set (still juggle a bit when nudges).
  5. Remove from oven and allow to fully cool. Refrigerate for at least 2 hours or longer.
  6. To unmold, run a small knife along the edge of the flan to loosen it. Carefully invert onto your serving plate. Shake gently to release the flan if needed. Garnish with coconut flakes and pineapple chunks if you wish.

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