Puerto Rican Salted Coconut Flan

  • Author: Salima Benkhalti
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 6-8 servings 1x
  • Category: Dessert, Custard
  • Method: Water Bath, Baked
  • Cuisine: Puerto Rican, Caribbean



For the Caramel:

  • 1 cup sugar 
  • 3 tsp flake salt

For the FIlling:

  • 1 (12 oz) can evaporated milk
  • 1 (12 oz) can sweetened condensed coconut milk
  • 5 eggs 
  • 1/2 tbsp vanilla extract
  • a pinch of flake salt

Optional Toppings:

  • raspberries
  • mint
  • additional flake salt


  1. Pour sugar into a pot and melt over medium heat. Do not stir. Do not put any spoon or utensil in there as crystallization will occur and sugar will not melt.
  2. Once entirely melted, quickly pour and spread caramel in pyrex oven resistant dish or dishes. Sprinkle with flake salt. 
  3. Put all filling ingredients in blender and blend until velvety smooth. Pour this mixture into your pyrex dishes (over the caramel and salt.)
  4. Bake in water bath at 350 degrees for 45 minutes to an hour (depending on the size of your baking dish.) Allow time to cool completely.
  5. Using a knife, loosen the edges around your flan dish. Carefully flip the flan onto a plate, allowing the caramel to drizzle over the top. Garnish with optional toppings if desired and enjoy!

Keywords: Puerto Rican Salted Coconut Flan