Puerto Rican Salted Coconut Flan

Puerto Rican Salted Coconut Flan on small plates with raspberries.


For the Caramel:

For the FIlling:

Optional Toppings:


  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.
  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

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