Brazilian Coconut Parmesan Caramel Flan

Name: Brazilian Coconut Parmesan Caramel Flan
Prep time: 60 min
Total time: 60 min
Yield: 10 servings
Cuisine: Brésilienne
Ingredients: 1 cup (200 g) granulated sugar, for the caramel; ½ cup (120 ml) water; 3.5 oz (100 g) finely grated parmesan cheese; 3.5 oz (100 g) sweetened moist shredded coconut; 2 tablespoons granulated sugar, for the batter; 1 can (14 oz / 395 g) sweetened condensed milk; 7 tablespoons all-purpose flour; 4 large eggs; 2 cups (500 ml) whole milk; Extra shredded coconut for garnish (optional)

By Marie Lefebvre · Updated October 4, 2026

A truly surprising Brazilian classic where sweet coconut meets savory parmesan beneath a glossy golden caramel. Silky, rich, and irresistibly creamy, this no-bain-marie dessert comes together effortlessly in a blender. Once you taste it, it becomes a permanent fixture in your repertoire!

Prep⏱️ 60 min

Servings👥 10 servings

Difficulty📊 Easy

↓ Jump to Recipe Pin it

Be the first to rate this recipe

Pinterest WhatsApp Facebook

🛒 Ingredients

10 servings

1 cup (200 g) granulated sugar, for the caramel
½ cup (120 ml) water
3.5 oz (100 g) finely grated parmesan cheese
3.5 oz (100 g) sweetened moist shredded coconut
2 tablespoons granulated sugar, for the batter
1 can (14 oz / 395 g) sweetened condensed milk
7 tablespoons all-purpose flour
4 large eggs
2 cups (500 ml) whole milk
Extra shredded coconut for garnish (optional)

🛍️ Recommended tools

🎂Moule à gâteauSee on Amazon →🪄Batteur électriqueSee on Amazon →⚖️Balance de cuisineSee on Amazon →

Amazon affiliate links

Directions

1
Combine the sugar and water in a heavy-bottomed saucepan over medium heat. Cook without stirring until the mixture turns a deep amber caramel color.
2
Immediately pour the caramel into a bundt or flan mold, tilting it to coat the bottom and sides evenly. Set aside to cool.
3
Preheat your oven to 350 °F (180 °C).
4
Place the condensed milk, eggs, whole milk, flour, parmesan, shredded coconut, and 2 tablespoons of sugar into a blender. Blend on high for 1–2 minutes until completely smooth and uniform.
5
Gently pour the batter over the set caramel in the prepared mold.
6
Bake directly — no water bath needed — for approximately 40 minutes, or until the top is golden brown and a skewer inserted in the center comes out clean.
7
Remove from the oven and rest for 10–15 minutes, then invert onto a serving plate while still warm.
8
Refrigerate for at least 2 hours before serving. Finish with a sprinkle of shredded coconut if desired.

💡 Chef's Tip

Resist opening the oven for the first 35 minutes to prevent the cake from sinking. Always unmold while warm — if it cools completely inside the mold, the caramel sticks and the cake won't release cleanly.