Instant Pot Coconut Flan

A luscious dessert that is not only beautiful, but great treat for any occasion.

Combo of coconut milk, evaporated milk, full-fat milk is dressed up greatly with eggs, sugar and coconut.

Instant Pot Coconut Flan
5 from 1 vote
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Course: Dessert
Cuisine: Vietnamese
Keyword: Coconut Flan, coconut milk, condensed milk, vanilla extract
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
  • 1 (13½-ounce) can coconut milk
  • 14 ounces sweetened condensed milk
  • 12 ounce evaporated milk
  • 1 cup full fat milk
  • 3 eggs
  • 1 cup sugar
  • pinch of salt
  • 1/4 tsp vanilla extract
  • 2 cups water
  • 1/2 cup desiccated coconut
  • For caramel syrup: in a pan, add the sugar over medium heat and cook for 5 minutes or until it changes into a golden amber color, stirring frequently.
  • Remove from the heat and immediately, place the caramel syrup into a 6-inch aluminum cake tin evenly.
  • In a blender, add the remaining ingredients except the water and coconut and pulse until well combined.
  • Through a mesh strainer, strain the mixture into the cake tin over caramel syrup evenly.
  • With a piece of the foil, cover the cake tin.
  • In the bottom of Instant Pot, arrange the steamer trivet and pour the water.
  • Arrange the cake tin on top of the trivet.
  • Secure the lid and turn to “Seal” position.
  • Cook on “Manual” with “High Pressure” for about15 minutes. 
  • Press “Cancel” and allow a natural release.
  • Carefully, remove the lid and transfer the cake tin onto a counter.
  • Carefully, remove the foil and let it cool completely. 
  • With 1 plastic wrap, cover the tin and refrigerate overnight.
  • Carefully, place the flan onto a serving plate and sprinkle with coconut.
  • Cut into desired sized pieces and serve.
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