Serves 4-6


  • 1 can (13.5 oz) coconut milk
  • 2 cups heavy whipping cream
  • 6 eggs
  • ¾ cup superfine organic cane sugar
  • 1½ teaspoon alcohol free vanilla extract or 1 vanilla bean, split in half lengthwise
  • pinch of salt

Step 1

Preheat oven to 350°.

Step 2

In a saucepan over medium heat, warm the coconut milk and heavy cream. Do not boil. Remove from pan once the mixture is warm.

Step 3

In a medium bowl, whisk together the eggs, sugar, vanilla, and salt. Add the warmed coconut milk/cream mixture into the egg mixture.

Step 4

Pour this combination into six oven-proof bowls or one very large oven-proof soufflé bowl.

Step 5

Place bowls onto a metal sheet pan and add water to the bottom of the pan, just to cover about ⅓ of the bowls with water from the bottom.

Step 6

Loosely cover the bowl(s) with aluminum foil and bake for 60 minutes, or until the center of the flan is firm. Insert a flat knife into the center for doneness—if it comes out clean, the flan is done.

Step 7

Cool to room temperature and serve. Also delicious when chilled.