This coconut flan is a love letter to slow, intentional sweetness—rich, silky, and deeply comforting. Inspired by the classic NYCooking style, it reimagines traditional flan through a tropical lens, using Copra’s organic coconut sugar, coconut milk, and tender young Thai coconut meat for a naturally caramelized depth and delicate coconut aroma. The result is a dessert that feels nostalgic yet fresh, indulgent yet clean—perfect for birthdays, shared tables, and moments worth savoring. Each slice releases a golden coconut caramel that makes celebrating feel effortless and special.
Ingredients
2 whole eggs
1 egg yolk
1 ½ cup Copra’s organic coconut sugar
1 cup coconut milk
½ cup coconut cream
1 cup Copra’s organic young Thai coconut meat
½ cup warm water
Instructions
Step 1. Preheat the oven to 375°F (190°C) and prepare a larger baking dish for the water bath.
Step 2. Add 1 cup coconut sugar and ½ warm water to a saucepan and cook over medium heat until it turns into a deep golden caramel.
Step 3. Pour the hot caramel into your mold and tilt it so the bottom is evenly coated. Set aside to cool and harden slightly.
Step 4. Add all the remaining ingredients to a blender and blend until completely smooth.
Step 5. Pour the blended mixture over the caramel in the mold and cover the mold tightly with foil.
Step 6. Place the mold into a larger pan, pour hot water around it until halfway up the sides, and create a water bath.
Step 7. Bake for 45-50 minutes at 375°F, until set but still slightly jiggly in the center.
Step 8. Remove from the oven, take the mold out of the water bath, and let it cool. Chill if desired.
Step 9. Run a thin knife around the edges, flip onto a plate, and let the caramel sauce flow over the top.
Step 10. Cover with foil, then chill on the fridge for a couple hours or overnight. Slice and enjoy!
