Few ingredients feel as naturally at home in Panama as coconut. It appears in everything from savory Caribbean dishes to sweets, and its history here goes back much further than you might imagine…
Researchers found evidence confirming the presence of coconut along Panama’s Pacific coast before European conquest, with genetic evidence suggesting the coconuts ultimately came from the Philippines.
So, it’s no surprise that coconut found its way into one of the world’s most beloved desserts: flan.
Flan itself has countless variations throughout Latin America and the Caribbean. In Panama, adding coconut gives the classic silky custard a distinctly tropical character—rich and creamy, with the subtle flavor of coconut contrasting beautifully with the caramel topping.
It’s the kind of dessert that feels right on a Panamanian table… familiar, comforting, and just a little bit tropical.
Try it for yourself with the recipe below.
Ingredients
• 2 cups of grated coconut
• 1/4 cup of water
• 2 cups of sugar
• 1 tsp lemon juice
• 1 can condensed milk
• 1 can evaporated milk
• 12 eggs
• 1 tsp vanilla extract
• 1 cup of sugar
Instructions
1. Place the grated coconut, water, lemon juice, and two cups of sugar in a small pan over low heat. Stir with a wooden spoon and cook until the mixture is smooth and the coconut is cooked. Turn off the flame and let the mixture cool to room temperature.
2. Meanwhile, mix the two cans of milk and the eggs, beating constantly. Then add the vanilla and the coconut mixture.
3. Melt the sugar over low heat in a frying pan until caramelized. Pour the caramel into an oven-proof dish. Then, pour the coconut mixture over and bake at 350°F (175°C) in a water bath for one hour.
4. Cool and unmold.
¡Buen provecho!,
