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The Finest Caribbean Foods Since 1982

Coco-Flava Flan

This is a simple flan recipe that is sure to make your taste buds quiver. The JCS Coconut milk is what makes this flan different from others, making it not just any flan...but a Flava-Flan.
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Est. time: 4-5 hrs Yield: 12
  • 3 cups CEG Demerara Sugar
  • 3 (14-ounce) cans sweetened JCS condensed milk
  • 1 (14-ounce) can JCS Coconut Milk
  • 1 (14-ounce) can evaporated milk
  • 6 large eggs
  • 2 tablespoons coconut extract
  • 1 tablespoon JCS Vanilla Flavoring
  • 1/2 teaspoon salt
  • 1 cup shredded coconut


  • Preheat oven to 325°F.
  • Place 2 cups of the sugar in a heavy saucepan and cook over medium heat, stirring regularly, until caramelized.  
  • Pour the caramel into a 9-inch-round, 3-inch-deep pan. Coat the bottom and sides, then set aside for 15 minutes.  
  • In a large bowl, mix the milks, eggs, coconut extract,coconut milk, vanilla extract, and salt. Pour the mixture over the caramel. Set in a water bath and cover with foil.  
  • Bake until the center is set, 2 1/2 to 3 hours. Chill for 3 hours or overnight.  
  • Before serving, turn the flan onto a serving plate. Heat the remaining sugar in 1 cup water over medium-high heat until it dissolves, about 30 seconds. Stir in the coconut and spoon over the flan.

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