Macapuno Leche Flan


For the coconut caramel sauce:

  • 1 cup granulated sugar
  • 1 cup macapuno (sweet coconut preserves)

For the milk custard:

  • 6 egg yolks
  • 1 can (300 ml) sweetened condensed milk
  • 400 ml coconut cream
  • 1 tsp vanilla essence
  • 1 tsp lemon or lime (dayap) zest
  • 3 cups hot water


  1. In a small saucepan over medium heat, caramelize sugar until it’s amber in color. Do not burn.
  2. Carefully pour the caramel syrup into llaneras or any oven-safe molding dishes.
  3. Set aside and allow to cool. Add the macapuno strips.
  4. Preheat oven to 350 F.
  5. In a mixing bowl, add the rest of the ingredients except the hot water. Mix thoroughly.
  6. Strain the mixture. Gently pour it into the molding dishes. Cover them with aluminum foil.
  7. Place the molding dishes into a deep baking pan. Carefully pour hot water into the baking pan. Bake in the oven for 75 to 90 minutes.
  8. Stick a toothpick into the flan. If it comes out clean, it’s done. Otherwise, put it back in the oven and bake for another 10-15 minutes. Allow to cool, then chill in the fridge overnight.
  9. Serve and enjoy.