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    Home » Recipes

    Pumpkin Coconut Flan

    Published: Sep 12, 2019 · Modified: Oct 1, 2020 by Sonila · This post may contain affiliate links · 2 Comments

    Jump to Recipe Jump to Video Print Recipe

    Does anyone else measure start of Fall season by the appearance of decadent pumpkin spice lattes? Well, you are not alone!! We love Fall in this house even though we don’t get much Fall weather here in Florida. But my kids love anything pumpkin and preparations for Halloween. They always ask me to make this Pumpkin Coconut Flan even when it is not Fall because I don’t need fresh pumpkins for this recipe.

    Pumpkin coconut flan in a platter, surrounded by a dark caramel made with coconut sugar. Flan is topped with coconut chips. Blurred in the background you see an actual pumpkin.
    Flan made with Pumpkin and Coconut

    Some links in my posts may be affiliate links, which means that I may receive a commission if you purchase items by clicking on these links. I will always disclose when a product in a post has been gifted by a company as well as when a post or product is sponsored.

    What is Flan?

    Well I’m sure mostly everyone knows what Flan is but once I had few guests who had never tried it. So skip this over and scroll straight to the recipe if you are a flan fan:).

    Flan is also known as crème caramel or krem karamel. Flan is a custard like dessert made mainly with milk, eggs, sugar and sometimes vanilla. Variations of flan include additions of condensed milk, evaporated milk, fruits, cream cheese, dulce de leche etc.

    Usually flan is baked in a water bath so the caramel in the bottom of the baking cup doesn’t get burned. As baking equipment has evolved, you can also bake it in a thick ceramic baking tray as well.

    Once the cooking is done, you let it chill and cut with a knife all around the sides of the dish. Then you flip it over in a serving tray or plate so to let the caramel fall over the sides.

    A slice of flan covered in coconut chips and drizzled with coconut sugar caramel for a darker look.
    Fall Pumpkin Coconut Flan

    Pumpkin Coconut Flan Recipe Notes

    Here are some tips in addition to the recipe to create the best Pumpkin dessert you have ever had. Last year, my toddler was so impatient while I was taking pictures of the flan that she kept trying to grab a piece in between set ups:)).

    My toddler trying to grab some coconut flakes off of the flan while I was taking pictures:)
    My toddler trying to grab some flan and coconut flakes while I was still taking pictures:)
    • Baking time might vary slightly. I have made this flan countless times and I’ve noticed that factors like oven and eggs tend to make a difference on how long I have to bake.
      • I tend to use my toaster oven for small dishes. Flan tends to bake faster in toaster oven than full size oven.
      • Eggs can be extra large or small. Since this recipe requires a lot of eggs, their size will make a difference. If you use small eggs I would bake a little longer, maybe extra 5 minutes or so so the flan doesn’t come out too jiggly.
      • Baking time also varies on the type of baking dish you use. The wider the dish the less thick the dessert will be so it’ll bake faster. I use a loaf baking dish, so that makes for a thicker flan. It almost looks like a brick. So in this case, I have to bake a little longer for the inside to get thick as well.
    • I baked this flan in a loaf baking dish, allowing for a rectangular shape that I can cut into slices. Even though flan is a bit jiggly, when cooked well it allows for nice slices.
    • I make the caramel for this specific flan with raw brown sugar or coconut sugar because it creates a darker caramel. I love the contrast of orange/black colors so that’s why I pick these sugars for the caramel. Feel free to use regular sugar to make your caramel.
    • Also, I personally don’t like to make a lot of caramel for this specific flan. A little goes a long way. On a classic flan, I would make a lot more caramel.
    Coconut sugar in a measuring cup
    Coconut Sugar

    Flan Toppings

    You can use either coconut flakes or coconut chips as toppings for this flan.

    The above picture where my toddler is picking on the flan’s toppings shows the Flan with Brown Sugar Caramel and Coconut Flakes topping. While the other pictures show the flan with Coconut Sugar Caramel and Coconut Chips topping.

    Coconut flakes come sweetened and unsweetened. You can use either or, but the amount of sugar you use to make the flan will vary a little bit depending on which flakes you add. Also, if you don’t like the flakes you can cut them out from the recipe and the essence of this dessert won’t change.

    Coconut Flakes and Coconut Chips on a plate next to each other. I use both of them as toppings for the flan.
    Coconut Flakes and Coconut Chips
    Pumpkin Flan with Coconut topped with Coconut Chips

    Pumpkin Coconut Flan

    Sonila
    This amazing Fall recipe for Pumpkin Coconut Flan makes the best pumpkin dessert you have ever tried!! Flan is topped with coconut sugar caramel and coconut chips.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 40 mins
    Chilling time 2 hrs
    Total Time 2 hrs 45 mins
    Course Dessert
    Cuisine American, Latin American
    Servings 8 people
    Calories 586 kcal

    Equipment

    • Hand Held Mixer
    • Standard Oven
    • Baking dish

    Ingredients
      

    • 1 can evaporated milk (12 ozs)
    • 1 can condensed milk (14 ozs)
    • 7 ozs pumpkin puree
    • 1 can unsweetened coconut milk (14 ozs)
    • 6 large eggs
    • 1 tsp pumpkin spice (powder)
    • 4 ozs coconut flakes double up if you'll use these for topping too
    • 1 cup coconut sugar for the caramel you can use brown sugar or regular sugar too
    • pinch salt
    • 3 ozs coconut chips

    Instructions
     

    • Put a smal pot on the stovetop in medium heat. Add the brown sugar. Stirr occasionally until the sugar melts. Once it's all liquid, turn heat off and pour the mix on the baking dish where you'll bake the flan.
    • Turn oven on at 350 degrees to pre-heat.
    • Beat the 6 eggs whole in a large bowl with an electric hand mixer.
    • Add slowly the evaporated milk. Then coconut milk, then lastly the condensed milk. I usually use the can opener to open all 3 cans up before I start beating the eggs. Then I use the electric mixer to mix with my right hand and add the milks from the cans slowly with my left hand.
    • Add a pinch of salt, pumpkin spice and 4 ozs of coconut flakes. Keep mixing for an extra minute. Finally add the pumpkin puree. Continue mixing a bit longer. Then pour the mix into the baking dish.
    • Place the baking dish in a water bath (bigger dish with about 1.5 inches of water) and bake for about 40 minutes. Turn the oven off and let the flan set for a bit. Then put the baking dish on a cooling rack. After about half an hour, transfer into the refrigerator, I usually let it chill for about 2 hrs before serving.
    • Once flan is chilled, then cut with a knife all around the edges then flip onto a serving dish or plate. Top with coconut flakes or coconut chips and cut into slices to serve. Repeat:)), I know you will!!!

    Video

    Notes

    • When you calculate nutrition facts, keep in mind that you don’t eat the whole caramel. 

    Nutrition Label

    Nutrition Facts
    Pumpkin Coconut Flan
    Amount Per Serving
    Calories 586 Calories from Fat 351
    % Daily Value*
    Fat 39g60%
    Saturated Fat 31g194%
    Cholesterol 152mg51%
    Sodium 194mg8%
    Potassium 681mg19%
    Carbohydrates 51g17%
    Fiber 6g25%
    Sugar 42g47%
    Protein 14g28%
    Vitamin A 4277IU86%
    Vitamin C 5mg6%
    Calcium 297mg30%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition

    Calories: 586kcalCarbohydrates: 51gProtein: 14gFat: 39gSaturated Fat: 31gCholesterol: 152mgSodium: 194mgPotassium: 681mgFiber: 6gSugar: 42gVitamin A: 4277IUVitamin C: 5mgCalcium: 297mgIron: 3mg
    Keyword Coconut Flan, Creme Caramel, Dessert, Fall Dessert, Flan, Pumpkin Flan
    Tried this recipe?Mention @mediterranean_latin_love or tag #mediterraneanlatinloveaffair!

    If you would like to save this recipe for later, please pin the below image to Pinterest. Let me know if you end up making this Pumpkin Coconut Flan and how it turned out:). Feel free to ask questions in comments or tag me in social media if you made this flan.

    Instagram: mediterranean_latin_love or Twitter: MediterrLatin or Facebook: Mediterranean Latin Love Affair.

    An image created for Pinterest with 2 pictures, separated by a title bar that reads Pumpkin Coconut Flan and lists the website link too.
    Pumpkin Coconut Flan

    Other Pumpkin & Fall Recipes:

    • Phyllo Dough Pumpkin Pie (Savory)
    • Vegan Stuffed Pumpkin
    • Roasted Pumpkin Salad
    • Shell Pasta in Butternut Squash Sauce

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    Filed Under: Desserts, Latin, Recipes

    About Sonila

    Mom of 2, wife, engineer, food blogger & recipe creator! Sonila was born in Albania, her heritage inspires her Mediterranean recipes while that of her husband the Latin ones. Sonila has 2 degrees in Engineering from University of Miami.

    Reader Interactions

    Comments

    1. Beth

      October 02, 2019 at 10:40 pm

      5 stars
      I’m a real fan of flan from spending time eating it in Spain and Mexico. I can imagine how tasty and smooth this is! And adding pumpkin puree, oh my!

      Reply
      • Sonila

        October 03, 2019 at 6:13 am

        I love flan too. In Europe we didn’t use many flavors for flan but here in Miami I had have so many fruit flavored flans that are delicious so that’s how I thought to make the pumpkin one:)

        Reply

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    Sonila Zarate
    Sonila Zarate

    Mom of 2, wife, engineer, food blogger & recipe creator! Sonila was born in Albania, her heritage inspires her Mediterranean recipes while that of her husband the Latin ones. Sonila has 2 degrees in Engineering from University of Miami.

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