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If you love rich, creamy flan but want something with a tropical twist, this Mexican Coconut and Pineapple Flan is exactly what you need! Silky smooth custard infused with coconut, topped with a golden caramel sauce and juicy pineapple creates the perfect balance of sweet, creamy, and slightly tangy flavors.
This easy, make-ahead dessert is perfect for summer gatherings, holiday celebrations, or just when you need a taste of the tropics!
🍮 What You’ll Need
👉 For the Caramel Topping:
- ¾ cup granulated sugar
- ¼ cup water
👉 For the Coconut Pineapple Flan:
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 cup coconut milk
- 4 large eggs
- 1 tbsp vanilla extract
- ½ tsp ground cinnamon
- ½ cup crushed pineapple, drained
- ½ cup shredded coconut (sweetened or unsweetened)
👉 For Garnishing:
- Toasted coconut flakes
- Pineapple slices
- A drizzle of caramel sauce
🍍 How to Make Mexican Coconut and Pineapple Flan
Step 1: Make the Caramel
1️⃣ In a medium saucepan, heat sugar and water over medium heat. Cook, swirling the pan occasionally (don’t stir!), until the mixture turns into a deep golden caramel (about 5-7 minutes).
2️⃣ Quickly pour the caramel into a flan mold or a 9-inch round cake pan, tilting to evenly coat the bottom. Let it harden while you prepare the custard.
Step 2: Make the Flan Mixture
3️⃣ In a blender, combine sweetened condensed milk, evaporated milk, coconut milk, eggs, vanilla, and cinnamon. Blend until smooth.
4️⃣ Gently fold in the crushed pineapple and shredded coconut.
Step 3: Assemble & Bake
5️⃣ Pour the flan mixture over the hardened caramel in the pan.
6️⃣ Place the pan inside a larger baking dish and fill the larger dish with hot water until it reaches halfway up the sides of the flan mold. This creates a water bath, ensuring a creamy texture.
7️⃣ Bake at 350°F (175°C) for 50-60 minutes, or until the flan is set but slightly jiggly in the center.
Step 4: Cool & Unmold
8️⃣ Remove from the oven and let it cool at room temperature for 1 hour, then refrigerate for at least 4 hours (overnight is best!).
9️⃣ To serve, run a knife around the edges, place a serving plate over the mold, and carefully invert the flan onto the plate so the caramel sauce drizzles over the top.
✨ Easy Variations & Tips
🥥 Extra Coconut Flavor? Add 1 tsp coconut extract for an even stronger coconut taste!
🔥 Want a Spicy Kick? A pinch of cayenne or chili powder adds an exciting contrast!
🍫 Chocolate Twist? Drizzle with melted dark chocolate for a decadent upgrade.
❄️ Make Ahead? Flan tastes even better the next day—store it in the fridge for up to 3 days!
💡 What to Serve with It?
- A cup of café de olla (Mexican spiced coffee) ☕
- A side of fresh mango or passion fruit for extra tropical vibes 🥭
- A sprinkle of toasted coconut flakes for a crunchy contrast 🥥
This Mexican Coconut and Pineapple Flan is smooth, creamy, and bursting with tropical flavor, making it the perfect dessert for any occasion. Whether you’re celebrating Cinco de Mayo, hosting a summer party, or just craving something sweet, this flan is a must-try!
