Name: Instant-Pot Coconut Flan (Flan de Coco Keto-Style)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 2/3 cups full-fat canned coconut milk (400 ml; sub: heavy cream + 2 Tbsp unsweetened shredded coconut); 1/4 cup coconut cream (from top of can; sub: mascarpone + 1 Tbsp melted butter); 4 large eggs (sub: 3 eggs + 2 yolks for extra richness); 1/2 cup powdered erythritol/monk-fruit blend (sub: allulose, same measure); 1 tsp vanilla extract (sub: 1/2 tsp almond extract); 1 pinch sea salt (sub: pink salt); Optional faux caramel: 3 Tbsp powdered allulose + dash blackstrap molasses (sub: skip, or 1 Tbsp butter browned with sweetener)

📍 Where this dish comes from: Guanajuato · San Miguel de Allende
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Instant-Pot Coconut Flan (Flan de Coco Keto-Style)

Silky, spoon-soft custard perfumed with coconut and finished with a burnished sugar-free “caramel” sets in just 20 minutes of pressure-cooking instead of the traditional oven water-bath.

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Prep Time: 10

Cook Time: 20

Total Time: 30

Course: Dessert

Cuisine: Mexican

Servings: servings

Calories: 210kcal

Ingredients

1 2/3 cups full-fat canned coconut milk 400 ml; sub: heavy cream + 2 Tbsp unsweetened shredded coconut
1/4 cup coconut cream from top of can; sub: mascarpone + 1 Tbsp melted butter
4 large eggs sub: 3 eggs + 2 yolks for extra richness
1/2 cup powdered erythritol/monk-fruit blend sub: allulose, same measure
1 tsp vanilla extract sub: 1/2 tsp almond extract
1 pinch sea salt (sub: pink salt)
Optional faux caramel: 3 Tbsp powdered allulose + dash blackstrap molasses sub: skip, or 1 Tbsp butter browned with sweetener

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Instructions

Prep the caramel, optional but classic: In a small saucepan over medium heat, melt 3 Tbsp powdered allulose with 1 Tbsp water and the molasses drop. Cook 3-4 min until amber. Pour into a 7-inch flan mold; swirl to coat the bottom.
Blend the custard: Combine coconut milk, coconut cream, eggs, erythritol, vanilla, and salt. Blend 15 sec until smooth and a little frothy.
Fill mold & cover: Pour custard over the set caramel. Cover tightly with foil.
Pressure-cook: Pour 1 cup water into the Instant Pot. Place the trivet in, lower the mold onto it. Lock lid; set High Pressure 20 min. Allow 15 min natural release, then vent remaining steam.
Chill: Lift the mold out, uncover, and let cool 15 min. Refrigerate at least 4 hours, overnight best. To unmold, run a thin knife around the edge and invert.

Nutrition

Serving: 1serving | Calories: 210kcal | Protein: 5g | Fat: 19g

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Cooking Instant-Pot Coconut Flan (Flan de Coco Keto-Style) in the kitchen

About This Dish

Silky, spoon-soft custard perfumed with coconut and finished with a burnished sugar-free “caramel” sets in just 20 minutes of pressure-cooking instead of the traditional oven water-bath.

Health Benefits

Coconut milk and cream supply MCTs — fats rapidly converted to ketones for clean energy.
Erythritol and allulose replace sugar, slashing the glycemic load without sacrificing sweetness.