Serves 8 to 12
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Coconut cream, eggs and milk make a heavenly flan that is topped off with caramelised sugar and zesty passion fruit.


Watch the video guide below:


  • 315 g sugar (200 g for caramelisation, 115 g for flan)
  • 60 ml water
  • 125 ml passion fruit pulp
  • 400 ml coconut cream
  • 375 ml milk
  • 6 eggs
  • Butter

Pre-heat oven to 160 degrees celsius. Mix water and 200 ml of sugar in a sauce pan and bring to boil for 5 min till golden brown. Remove from heat and let it cool. Add passion fruit pulp.


Grease the ramekins with melted butter. Pour passion fruit mixture into ramekins.


Whisk in a medium bowl remaining sugar, milk, coconut milk and eggs. Strain through a fine sieve into a jug and then pour into the ramekins.


In a baking tray, pour boiling water so it comes half way up the side of each ramekin. Bake in oven for 30 mins or until set.


Remove from oven and let it cool for 10 min room temperature then cover with plastic wrap and place in fridge to chill for 30 mins. Once ready, use a knife to scrape the sides so the flan doesn’t stick to the ramekin, then carefully overturn onto a plate to serve.

Tip: Place ramekins in hot water to loosen the flan, and run a knife around the edges for easy removal to plate.

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