Pina Colada Flan

Pina Colada Flan

Leticia 0

"Tastes like an island -- but in a dessert. Has a better texture than most flans. Best flan all my friends, even ones who HATE flan texture, have ever tasted!"

Ingredients 3 h 40 m {{adjustedServings}} servings 746 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 746 kcal
  • 37%
  • Fat:
  • 28.2 g
  • 43%
  • Carbs:
  • 117.3g
  • 38%
  • Protein:
  • 10.2 g
  • 20%
  • Cholesterol:
  • 228 mg
  • 76%
  • Sodium:
  • 189 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place sugar in a small saucepan over medium heat. Cook gently, without stirring, but shaking occasionally until the sugar has melted. Continue cooking until the sugar has completely melted and turned golden brown. Pour into a large round glass baking dish. Spread the caramel evenly over the bottom of the dish, then set aside to cool for 15 minutes before proceeding.
  3. In a bowl, whisk together eggs, cream of coconut, condensed milk, and pineapple juice until thoroughly combined and smooth. Pour the egg mixture over the caramel in the baking dish. Place a kitchen towel in a large roasting pan, and set the baking dish on the towel. Place the roasting pan into the preheated oven, and carefully fill the roasting pan with water about halfway up the side of the flan dish.
  4. Bake until a knife inserted in the center of the flan comes out clean, about 1 hour.
  5. Remove roasting pan from oven, and allow the flan to cool sitting in its water bath, about 30 minutes. Refrigerate the flan until thoroughly cold, at least 2 hours. To unmold, run a knife all around the edge of the flan to loosen the sides. Place a serving platter on the dish, and quickly flip the pan over to remove the flan onto the platter. Spoon any liquid caramel from the baking dish over the flan, and allow the caramel sauce to pool around the flan. Sprinkle with shaved coconut, and refrigerate until serving.
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  • Cook's Note
  • The colder it is, the thicker the texture will be. It won't have that funny egg texture that most restaurant flans have.
  • Editor's Note
  • Look for cream of coconut in the Hispanic food section of the grocery store. It is not the same as unsweetened, Asian-style coconut cream.
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Reviews 7

  1. 8 Ratings


Prepared this yesterday but wanted to give it another taste before doing the review, so I just had it for breakfast (yeah, I know, how decadent is that???). I did not have a dish suitable for such a large flan, so I just used smaller dishes/ramekins. It took 45+ minutes for the white sugar to melt into caramel and once it hit the bottom of the dish, it immediately solidified, so there was no spreading...that was my first concern. I refrigerated these for several hours and tried unmolding a couple for dessert last night. This was disastrous because it did not come out in one piece. Next, I thought I'd ruined the dishes because I couldn't get the caramel out. Bottom line, I think this really needs to be refrigerated overnight because I flipped one onto a plate today, and it popped out with caramel pooling beautifully around the flan. I think the overnight refrigeration allows the caramel to melt. After soaking in some water overnight, the dishes cleaned up just fine, and the one from this morning went right into the dishwasher. Don't skip the toasted coconut, as I think it really finalizes the pina colada theme. The flan texture is a little different, but this is absolutely delicious and the best flan I've ever had! Sorry for the long review, but I wanted to explain what transpired in preparing this wonderful dessert. Thanks Leticia.


Delicious! Cant cook it all the time, but definitely worth the wait! Can substitute honey for sugar instead. Simply spread honey on bottom of baking dish like you would the sugar! Enjoy!


Thought this was a fun recipe - and surprised that it actually turned out for me without any difficulty! I had a bottle of pina colada mixer left over from a punch-making event, so used the whole 33 ounces of it for the sweetened cream of coconut and it worked out okay. The recipe made 10 fairly good sized individual servings (maybe 3/4 cup to 1 cup per pyrex dish) and it took about a whole hour to cook, as recipe described, even for the 10 little dishes instead of one single large dish. I was delighted that the smaller dishes cooled a lot sooner than I expected so that I was actually able to serve them immediately after dinner even though I put them in the fridge just as everyone arrived. Unfortunately, we had unexpected additional guests, so my husband and I didn't get to sample the dessert. I heard one person say it was "pretty sweet", but everyone cleaned their plates so I'm guessing that they enjoyed it. One suggestion if you use several small dishes - rotate the pan in the oven so that the corner dishes in the front end up in the back, so that they all get a chance to cook fairly evenly. The ones in the back of the oven when I cooked them got done sooner than the ones in the front. You'll know when they're close to being done - the tops of them turn golden brown.