The Best Most Decadent Chocolate Coconut Flan Ever!

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Just One Bite And You’ll Fall So Hard

I don’t know what you do when you get a craving for sweets, but I eat chocolate and peanut butter. I love dipping a piece of chocolate into a jar of peanut butter. Or melting them together and eating the creamy goodness with a teaspoon. Hopefully, that doesn’t come across as completely gluttonous but it makes my toes tingle! LOL But speaking of gluttons, I’ve eaten peanut butter out of the jar, and consumed half of it before noticing!! OOPS. Perhaps that is pretty gluttonous, but at the time, it felt more like glorious! LOL

Anyway, the positive part of my chocolate and peanut butter addiction, is that it’s led me to this chocolate flan. This dessert is dense, smooth, creamy, not too sweet and laced with a hint of coconut. It’s topped with melted chocolate and/or peanut butter or toasted coconut or almonds. The combination can be any of the above, it just depends on your mood at the time. But trust me, whatever you choose, with just one bite, you’ll be in love!

What’s In This Decadent Chocolate Coconut Flan

What is inside this decadent chocolate flan? The milk ingredients include sweetened and condensed milk, whole milk or whipping cream, evaporated milk and coconut milk or cream. Then we also have unsweetened cocoa powder, white granulated sugar, cornstarch, eggs, vanilla extract and coconut extract. Occasionally, I add smooth peanut butter too. And, we can’t forget the toppings: melted chocolate and/or peanut butter and toasted coconut or almonds. The toppings aren’t necessary as the dessert is still amazing without them, but they make the flan look beautiful! The flan can also be dusted with icing sugar. All the toppings taste great with the chocolate-y goodness of the flan. As I write this, I’m picturing this gorgeous chocolate flan in my mind’s eye and I am seriously drooling! So I know what I’ll be doing tonight and that’s baking and eating chocolate flan! LOL

IngredientsFor The Flan

• 1/2 cup of whipping cream or whole milk
• 1 small can of evaporated milk
• 1 small can of sweetened condensed milk
• 1 can or 400 ml of coconut cream or milk
• 3/4 of a cup of white granulated sugar
• 1 cup of unsweetened cocoa or cocoa for baking
• 1/2 tsp of vanilla extract
• 1/2 tsp of coconut extract
• 11/2 tsp of corn starch
• 4 eggs at room temperature
• 1/4 cup of white granulated sugar for the bottom of the pan
• 1 tbsp butter to grease the pan
• 4 tbsp of smooth peanut butter
• 1/8 tsp of sea salt
• For exact amounts, please see the recipe card at the end of the post

The Ingredients For The Chocolate Topping

• 2 tbsp of smooth peanut butter
• 3/4 cup of semi sweet chocolate chips
• 1 tbsp of unsalted butter
• 1 tbsp of light corn syrup or honey
• 1/4 tsp of vanilla extract

The Garnish Ingredients

• 2/3 – 1 cup of shredded coconut (toasted or un-toasted) or slivered almonds or a little of both

How To Make This Decadent Chocolate Coconut Flan

• Preheat the oven to 350 Bake, not convection
• Gather all the ingredients
• Put the eggs in a bowl of very warm water for 10 minutes to get them to room temperature
• Grease a 10-11 inch (by 2/5 inches deep) bundt or round pan with butter. Sprinkle sugar all over it, covering it thoroughly.
• Combine all the ingredients for the flan (not the topping and garnish) in a blender till smooth
• Boil enough water to fill a large pan halfway. The large pan should be at least 3 inches wider than flan pan & 4 or more inches deep.
• Place the flan pan in the centre of the larger pan. Pour the boiling water into the large pan until it’s half way up the side of the bundt pan. This is called a Bain-Marie.
• Make sure not to pour the boiling water into the flan

How To Remove & Garnish The Chocolate Coconut Flan

• Carefully place the Bain-Marie into the oven and bake for 45-55 minutes. The toothpick (inserted in the side of the flan, not the centre) should come out clean.
• Take the flan out of the oven, but leave it sitting in the water (the Bain) to cool. Let it cool for 30 minutes.
• Run a butter knife carefully along the side of the flan to loosen it from the edge, when you remove it from the oven
• After 30 minutes, take the flan out of the Bain, and place it on a rack to cool. Cool for 1 hour.
• After 1 hour, run the butter knife around the edge of the flan again

• Place a large plate over the top of the flan pan and invert it onto the plate. Tap the bottom of the pan to release the flan.
• Let the flan sit on the counter for 1-2 hours, then cover it and put it in the fridge for 4 hours or overnight so it chills and sets
• Remove the flan from the fridge, set it on the counter, and make the topping by combining all topping ingredients in a double boiler, stirring constantly with a whisk, till melted and smooth
• Pour the chocolate topping onto the top of the flan and spread it out before it hardens
• Garnish with sliced almonds or shredded coconut or a little of both
• Serve immediately or wrap and put it back in the fridge

Tips and Substitutions

• Make sure to apply plenty of butter to the pan and cover it thoroughly
• Sugar the pan to cover the bottom and sides completely
• Don’t over-bake the flan or it will be rubbery
• The flan will be jiggly when it comes out of the oven. It will continue to cook in the Bain.
• Do not remove the flan from the pan (invert) until it has cooled for at least 1 1/2 hour or it will break apart
• Spoon and level the sugar, cocoa and corn starch
• Use unsweetened cocoa powder or cocoa powder for baking, the better the quality, the tastier the dessert will be
• For sweeter dessert, sub evaporated milk with sweetened condensed milk or add 1/4 cup of sugar to the flan ingredients
• If coconut isn’t your thing, substitute the coconut extract with vanilla extract. Sub the coconut cream with whipping cream or sweetened condensed milk.

• Whipping cream can be substituted with whole milk
• When making the chocolate topping, use a double boiler on low heat and stir the ingredients constantly with a whisk until melted and smooth
• If the chocolate seizes or clumps up while you are in the process of melting it, take the upper pot of the double boiler (with the chocolate in it) off the lower pot, and set it aside. Then, turn up the heat to boil the water in the lower pot. Next, add 1 tsp at at time of boiling water to the pot of chocolate, whisking vigorously until it becomes smooth again.

How To Serve & Store the Chocolate Coconut Flan

Once you have topped the flan, place it back into the fridge, unless you are serving it immediately, as it’s best served cold. Serve the chocolate coconut flan with whipped cream on the side, for ultimate decadence! To store the flan, wrap it tightly with plastic wrap and place in the fridge. It will keep for 5-7 days. This dessert does not freeze well, but it’s unlikely that you will have any leftovers. LOL

In Conclusion

Chocolate Coconut Flan is super easy to make, but it looks like something straight off a bakery shelf. The flan is put together in less than 20 minutes and takes under an hour to bake. But the time it takes for the flan to chill is at least 4 hours. But, it is hands off time, so you have ample time to yourself. You can read a book, take a bath, rearrange your closet….you get the idea. Alternately, you could make the flan the day before, and put it in the fridge overnight, giving it ample time to chill and set.

If you make the flan, drop me a comment and let me know what you think of the recipe. And, please feel free to tag me at https://www.facebook.com/georgiaspyra/or https://www.instagram.com/delish_soups_by_georgia_spyra/ with your photos. I’d love to see your creations.

Have a Healthy & Happy 2025,

Love, Georgia Spyra