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Coconut Flan (dairy free, paleo)

Coconut Flan (dairy free)

  • Author: Katja from Savory Lotus
  • Yield: 6 ramekins 1x




  1. In a small sauce pan, heat coconut milk until beginning to bubble at the sides. Add 1/2 cup of coconut sugar and whisk until completely dissolved. Allow to simmer gently for 20 minutes to reduce (will reduce by 1/3-1/2 of original volume.) Remove from heat and add salt, vanilla, and lemon zest. Mix to combine. Allow to cool for at least 10 minutes.
  2. Preheat oven to 325’F. Fill a large baking dish 1/3 full of water and place in oven.
  3. In a small sauce pan or skillet, heat the remaining 1/2 cup of coconut sugar and 2 TBS of water over medium heat until completely dissolved and beginning to bubble. Stir constantly with a wooden spoon to prevent burning. Once it is syrupy, VERY CAREFULLY pour equal amounts of caramel into 6 ramekins.
  4. Whisk 6 eggs together in a medium bowl. Slowly, pour a gentle stream of the reduced coconut milk mixture into eggs, whisking constantly to prevent eggs from cooking. Pour mixture into caramel-lined ramekins.
  5. Place ramekins into hot water bath in oven and bake for 45-50 minutes until custard is set. OK if center is still a bit wiggly.
  6. Remove from baking dish from oven and remove ramekins from baking dish. I use tongs here. Allow to cool then place into fridge for several hours.
  7. To serve, run a knife along side of ramekin and carefully invert onto plate, allowing caramel to flow over custard. Enjoy!!