Puerto Rican Flan

by | May 16, 2025 | All Recipes, Desserts, Uncategorized

Puerto Rican Style Flan

 

This vegan Puerto Rican-style flan is comfort in dessert form. With a silky coconut custard and a perfectly caramelized top, it’s a plant-based version of the classic treat that doesn’t miss a beat. Steeped with cinnamon and star anise for a subtle warmth and depth, this flan brings island soul to every spoonful—no dairy, no eggs, just pure deliciousness. 

View Instructions

Servings

8-10 ramekins (mines were mini half sizes) 

Ready In:

3 hrs  

 

Puerto Rican Style Flan

By: Naysha Rivera

This vegan Puerto Rican-style flan is comfort in dessert form. With a silky coconut custard and a perfectly caramelized top. This flan brings island soul to every spoonful—no dairy, no eggs, just pure deliciousness.

Ingredients

Drizzle

  • ½ cup coconut  sugar
  • 2 tbsp water
  • 1 tsp vanilla 

Custard

  • 1 ½ cups evaporated coconut milk (I use Natures Charm) *see note 1
  • ¾ cup + 1 tsp sweetened condensed coconut milk ( I use Nature’s charm)  *see note 2
  • ¾ cup + 4 tsp non-dairy milk oat milk, almond milk, or soy milk
  • 4 tbsp cornstarch
  • 2 teaspoons agar-agar powder NOT agar flakes
  • 2 teaspoons vanilla extract or vanilla bean paste
  • ¼ teaspoon sea salt
  • 1 TBSP coconut cream
  • 1 large cinnamon stick (or 2 small)
  • 1 star anise 

Notes:

Milks: If you can’t find evaporated coconut milk, simply use regular canned full-fat coconut milk in the same amount (1 ½ cups). It provides a similar richness and creamy texture, but will affect the texture as evaporated coconut milk is more concentrated. 

Note 2: If you don’t have access to sweetened condensed coconut milk, mix ¾ cup coconut cream with ⅓ cup maple syrup. This quick swap gives you the sweetness and body needed for a silky, flavorful custard.

Dont skip the stick: Don’t skip the cinnamon stick and star anise—they may seem subtle, but they add a deep, warm, aromatic flavor that truly elevates the custard. As they steep during the cooking process, they infuse the flan with a cozy, slightly spiced undertone that makes a world of difference in the final taste. 

Slurry: To avoid clumps and achieve a super smooth flan, make a cornstarch slurry by whisking the 4 tablespoons of cornstarch with the non-dairy oatmilk milk (from the ¾ cup + 4 teaspoons listed in the recipe) until completely smooth. Then add the slurry back into the rest of the custard mixture while whisking. This simple step helps create that perfect, creamy texture!

Step by Step Instructions

Caramel: 

Add the sugar and water to a saucepan and place it over low heat. Stir the mixture with a spoon for several minutes until all of the sugar has dissolved.

Turn up the heat to medium-high and DO NOT TOUCH OR STIR IT from this point on. Keep a very close eye on the saucepan, the mixture will start to boil and bubble. After several minutes it will start to turn a light caramel color in places. Very gently swirl the pan so that it caramelizes evenly. Once the caramel turns a deep amber color, remove it from the heat.
Pour the caramel into the ramekins, working quickly as it will set very fast. Allow the caramel to come to room temperature and harden (about 20 minutes)

 

Custard:
Add the evaporated coconut milk, condensed coconut milk, coconut cream, non-dairy milk, cornstarch, agar-agar, vanilla, cinnamon stick, star aniseand salt into a saucepan and place it over medium heat. (see notes for adding cornstarch slurry) 
Bring the mixture to a simmer while continuously whisking. Continue to simmer for 5 minutes, the custard will start to thicken. Make sure you are constantly stirring the custard to avoid it burning to the bottom of the pan. I recommend alternating between a whisk and a rubber spatula. Remove from the heat.

Custard:
Allow it to cool at room temperature for 15 minutes. Every 5 minutes, whisk the custard to prevent a skin from forming on top of it.
Pour the custard on top of the set caramel in the ramekins and smooth out the top using the back of a spoon or an offset spatula. Let it continue to cool to room temperature, then cover with clingfilm before placing them in the fridge. Refrigerate overnight or atleast 3-4 hours. 

Serving:
Serving: Just before serving, *very carefully* run a sharp knife about 1 inch deep around the inner edge of the ramekins to loosen the custard. Be careful not to go deeper as this can ruin the smooth appearance of the flan.
Place a large serving plate on top of the pan and quickly turn it over. Very slowly start to lift the pan. The custard will unmold itself and the caramel sauce will pour down the sides of the flan.
Storage: This flan is best served within the first 1-2 days once it has set. Do not remove it from the mold until just before serving. I recommend making it one day ahead of serving.