Hi, friends! Full-fat coconut milk, eggs, and a suitable baking sweetener make the main base for this Brazilian flan variation. The syrup depends on a product specifically labeled to caramelize, which is different from simply tolerating oven heat. Make it ahead so the chilled custard releases more neatly.
- Prep
- 20 minutes
- Cook or chill
- about 60 minutes, plus at least 6 hours chilling
- Yield
- 10 slices
Ingredients
The original recipe uses a 240 ml cup and 15 ml tablespoon. U.S. cup volumes and oven settings are rounded; use listed grams and milliliters for accuracy. Sweetener conversions come from the specific product’s label.
Custard
- 6 eggs
- 400 ml unsweetened full-fat canned coconut milk (about 1⅔ cups)
- 200 g caramelizing baking sweetener labeled with a 1:1 sugar-equivalent formulation
- Pinch of salt, optional
- 1 teaspoon vanilla extract (5 ml), optional
Syrup
- 100 g of the same caramelizing 1:1 baking sweetener
- 3 tablespoons water (45 ml)
How to make it
- Preheat to 300°F (150°C). Prepare a roughly 23 cm (9-inch) flan mold and a larger roasting pan for a water bath. Confirm the sweetener specifically supports this caramelizing method and quantity.
- Heat the 100 g syrup sweetener and water in a small pan, watching closely until golden. Protect hands from heat and spread carefully in the mold.
- Blend the eggs, coconut milk, and 200 g sweetener just until smooth, adding optional salt and vanilla. Let foam settle, then pour into the mold.
- Cover with foil and set in the larger pan. Add hot water outside the mold for a stable water bath.
- Bake for about 1 hour, adjusting to the oven and mold. Look for firm edges and a softly wobbling center without liquid egg; check for 160°F.
- Remove carefully, cool briefly, and refrigerate promptly for at least 6 hours. Loosen edges and unmold cold onto a rimmed plate. If the syrup is stuck, gently warm the base, avoiding thermal shock.
Small details that help
Not every U.S. baking sweetener caramelizes. Erythritol blends, concentrated drops, and different formulations cannot be assumed to replace this product by the stated weight. Use one explicitly suitable for the reference method; if none is available, choose another recipe rather than improvise. Coconut milk and eggs contribute calories and can contain natural sugars, so no zero-sugar or low-calorie claim is made.
Serving and storing
Refrigerate covered at 40°F or below and use within 3–4 days. Refrigerate perishable food within 2 hours, or 1 hour above 90°F. Divide hot food into shallow containers for prompt cooling rather than waiting for it to become fully cold on the counter. Reheat savory leftovers to 165°F. USDA storage and reheating guidance.
Frequently asked questions
Are there only three ingredients?
Eggs, coconut milk, and the sweetener are the three main ingredients. Water is used for syrup; salt and vanilla are optional.
Can I use light carton coconut beverage?
It has a different fat and water balance. The original requires full-fat coconut milk, not a thin drinking beverage.
Can I use any oven-safe sweetener?
No. Oven stability does not establish caramelization. Use the manufacturer’s specific guidance for both batter and syrup.
More recipes to try
- Skim Milk Mini Custards
- Vanilla Whey and Yogurt Custards
- Air Fryer Vanilla Whey Custards with Caramel
Explore the three custard variations and two bonus recipes.
The original preparation references this recipe video in Portuguese. The English instructions identify editorial starting settings where the source does not specify them.