Pumpkin-Coconut Flan

1/4 cup of water

1 1/2 cup of sugar

1 can on coconut milk

1 can of evaporated milk

1 1/2 pure pumpkin (real pumpkin-not can)

6 eggs

2 tablespoons of vanilla

1/8 teaspoon of salt


  • Pre- heat oven at 350.
  • In a saucepan heat 1/4 cup of water and 3/4 cup of sugar to make the caramel. When the caramel is golden brown, turn the heat off, and add the caramel to the baking pan. It will be SUPER hot.
  • In a saucepan, mix the coconut milk with the evaporated milk and the remaining sugar. Just warm it up.
  • In another bowl mix the pumpkin puree with the eggs, vanilla and salt.
  • Add the puree mixture to the milk. Mix well. Then add to the baking pan.
  • Place the baking pan into a bigger pan and cover half way with water. Then bake at 350 for 55 minutes.
  • Once the flan is out of the oven, let it rest, until it reaches room temperature, then remove from the pan and place into a plate.
  • Enjoy
  • Pumpkin-Coconut Flan
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