Coco y Café Flan Cubano Recipe

Cuba, the largest island in the Caribbean, pulses with rhythm, color, and flavor. Known for its vintage cars, colonial architecture, and the soulful sounds of son cubano, Cuba’s culinary scene is equally enchanting.

Beyond the classic ropa vieja and tostones, Cuban desserts offer a rich blend of Spanish influence and tropical flair, often featuring ingredients like guava, coconut, and condensed milk.

Traditional sweets such as flan, tres leches, and arroz con leche grace family tables and street vendors alike. But what makes Cuban desserts truly special is how they take simple ingredients and create deep, comforting flavors with a hint of island decadence.

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Coco y Café Flan Cubano: A Dessert That Tastes Like Havana Feels

Coco y Café Flan Cubano (Coconut Coffee Cuban Flan) captures Cuba in a spoonful: tropical sweetness, bold coffee culture, and rich traditions. The coconut brings creamy warmth, while the coffee cuts through with a subtle bitterness that balances the sweetness beautifully. The silky custard, paired with the dark caramel and a whisper of rum, makes each bite luxurious yet familiar—like an island breeze at sunset.

Recipe: Coco y Café Flan Cubano

This recipe, Coco y Café Flan Cubano, is a creative twist on the beloved Cuban flan—infused with coconut milk and strong Cuban coffee for a luxurious bite that speaks of Havana’s breezy palms and café-lined streets.

Serves: 8

Bake Time: 50–60 minutes

Cooking Time (including caramel and prep): 1 hour 20 minutes

Calories (per serving): ~310 calories (approximate, will vary slightly based on portion size and specific ingredients)

Recipe Cuisine: Cuban

Recipe Keywords: Cuban dessert, flan, coconut flan, coffee flan, traditional Cuban recipe, Latin American desserts, coconut coffee custard

Ingredients

For the caramel:

1 cup granulated sugar
¼ cup water

For the flan custard:

1 can (approx. 400 g/14 oz) sweetened condensed milk
1 can (approx. 400 ml/13.5 oz) full-fat coconut milk
½ cup strong Cuban-style espresso (or any robust dark roast)
3 large eggs
2 egg yolks
1 tsp pure vanilla extract
Pinch of salt
Optional: 1 tbsp dark rum (for flair)

Instructions

Make the caramel:

In a heavy-bottomed saucepan, combine sugar and water. Heat over medium heat without stirring. Instead, gently swirl the pan occasionally to ensure even caramelization, until the mixture turns a deep amber color (about 10–12 minutes).
Immediately pour the caramel into a 23-cm (9-inch) round cake pan or individual ramekins, tilting to coat the bottom evenly. Let it cool and harden.

Prepare the custard:

In a large bowl, whisk together sweetened condensed milk, coconut milk, and the brewed coffee until smooth.
Add eggs, yolks, vanilla, salt, and rum (if using). Whisk until fully incorporated but not too frothy.
Pour the mixture through a fine sieve into the caramel-lined pan to ensure a silky texture.

Bake the flan:

Preheat oven to 160°C (325°F).
Place the flan pan into a larger roasting dish and fill the outer pan with hot water halfway up the sides (a bain-marie).
Bake for 50–60 minutes, or until the center is set but still slightly jiggly.
Remove from the oven and cool to room temperature, then refrigerate for at least 4 hours or overnight.

Unmold and serve:

Run a thin knife around the edges and invert onto a platter. Let the caramel drizzle over the top.
Garnish with toasted coconut flakes or a few espresso beans for a visual pop.

Enjoy your meal! ¡Buen provecho!

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