FLAN DE COCO (COCONUT FLAN)
Enjoy this easy gluten-free coconut flan (flan de coco) recipe to make one of the most impressive desserts. Made with condensed milk and topped with caramel, this delicate custard is worth making at least once in a lifetime. But once you try it, you will indeed repeat that experience!
Provided by Irina
Categories Custards
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 390 F/200 C.
- in a saucepan, pour water, add sugar and bring to boil. Once the caramel turns into a golden color, pour it into the bottom of a 9-inch/23 cm pie pan and let it cool down.
- To make the custard, in a separate bowl, add whole eggs and brown sugar and whisk with a hand whisk. Add evaporated milk and combine. Add sweetened condensed milk and cold water, whisk again. Finally, add coconut and mix.
- Pour the preparation into the pie tin, over the caramel. Place the tin inside a large frying pan, bring on the oven rack, and carefully add hot water. The water level should reach about halfway up the flan tin. Bake the flan for 30 to 35 minutes minutes.
- Remove the pan from the oven and set it aside to cool at room temperature in the water bath. Then remove the flan pan.
- Once the flan is cool, slide a knife blade between the custard and the mold. Then place a serving plate on top of the mold and flip the flan quickly using a sharp move. The flan will be covered with caramel on top, while the coconut forms a biscuit-like base.
Nutrition Facts : ServingSize 1 slice, Calories 433 calories, Sugar 55.5 g, Sodium 167 mg, Fat 16.7 g, SaturatedFat 10.7 g, Carbohydrate 62.1 g, Fiber 1.4 g, Protein 12.1 g, Cholesterol 154 mg
COCONUT FLAN
My grandmother used to make this recipe in Ecuador, it's been in the family for many years. I'm the only one who continues to make this recipe in my family. It's the easiest dessert that you can make. I love it and I hope you will too.
Provided by Viveca DelGiorno
Categories Desserts Custards and Pudding Recipes Flan Recipes
Time 4h30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the sugar in a nonstick skillet, and slowly melt over low heat without stirring. Shake the pan by it's handle to mix, but do not stir with a spoon. When the sugar has melted, pour into a 3 quart glass baking dish, coating the bottom.
- In a large bowl, beat the eggs with an electric mixer until smooth. Pour in the condensed milk, evaporated milk, coconut milk, whole milk, and vanilla; mix until well blended, about 2 minutes. Pour the egg mixture over the sugar in the pan. Place the pan inside of a larger dish and set in the oven. Fill the outer pan with water to 1 inch deep.
- Bake for 1 hour in the preheated oven, or until a toothpick inserted in the center comes out clean. Remove the flan from the water bath, and refrigerate until cold, 4 hours to overnight.
- To serve, run a knife around the edges of the dish to loosen the flan, then invert onto a serving dish.
Nutrition Facts : Calories 333.4 calories, Carbohydrate 40.3 g, Cholesterol 115.7 mg, Fat 15.9 g, Fiber 0.4 g, Protein 9.6 g, SaturatedFat 11.1 g, Sodium 127 mg, Sugar 39.3 g
COCONUT FLAN RECIPE
Coconut flan recipe makes the perfect summer dessert with just 5 ingredients. You can easily make it by blending most of the ingredients and then baking for about 45 minutes. It is smooth, custardy, and has a delicious tropical coconut flavor.
Provided by Denise Browning
Categories Dessert
Time 1h
Number Of Ingredients 6
Steps:
- Preheat oven to 350° F (180° C).
- In a nonstick medium skillet or saucepan, stir together sugar, water, and a few drops of lemon/ medium and cook over medium heat until sugar is melted and turns into an amber color (about 8-10 minutes). Make sure to not stir or disturb the mixture while cooking! Pour into an 8-inch round pan, quickly swirl the caramel around the bottom and sides of the pan to coat, and let sit for at least 3-5 minutes or until hardened.
- In a blender, combine sweetened condensed milk, coconut milk, eggs, and vanilla until smooth (and there are no visible traces of eggs), about 30-60 seconds. Pour the mixture into the pan.
- Prepare the bain-marie (water bath) by placing the flan pan into a 13×9-inch baking pan. Fill the outer pan with boiling water to halfway up the flan pan.
- Bake for 45 minutes or until the coconut flan is set and slightly jiggly. Transfer the flan pan to a wire rack for about 30 minutes. Then, place in the fridge for at least 4 hours or until the flan is chilled.
- To unmold, warm the bottom of the pan on a warm water bath for about 3-5 minutes and gently run a paring knife around the edges of the pan. Place a large plate over the pan and invert while holding tightly to unmold the flan.
- Top with coconut flakes for garnish. Chill until serving time!
Nutrition Facts : Calories 274 kcal, Carbohydrate 37 g, Protein 6 g, Fat 13 g, SaturatedFat 9 g, Cholesterol 79 mg, Sodium 74 mg, Fiber 1 g, Sugar 36 g, ServingSize 1 serving
COCONUT CUSTARD
"My family always thought baked custard was a treat...and I especially like this version with coconut," says field editor Ruth Peterson of Jenison, Michigan.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a bowl, beat eggs. Add sugar, salt and vanilla. Gradually add milk; mix well. Stir in coconut. Place six ungreased 10-oz. ramekins or custard cups in a 13-in. x 9-in. baking dish. Fill each with about 3/4 cup coconut mixture. Sprinkle with nutmeg. Fill larger pan with boiling water to a depth of 1 in. Bake at 325° for 30-40 minutes or until center is just set (mixture will jiggle). Remove ramekins from pan to a wire rack., In a saucepan, combine cornstarch and water until smooth. Add raspberries, sugar and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; strain if desired. Cool. Serve over custard.
Nutrition Facts : Calories 361 calories, Fat 13g fat (8g saturated fat), Cholesterol 158mg cholesterol, Sodium 438mg sodium, Carbohydrate 54g carbohydrate (46g sugars, Fiber 4g fiber), Protein 9g protein.
COCONUT FLAN
Provided by Paul Richardson
Categories Milk/Cream Rum Blender Egg Dessert Bake Coconut Fall Winter Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 10
Steps:
- Make caramel:
- Bring sugar and water to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until dark amber.
- Immediately pour into ramekins and swirl so caramel coats bottom of each, then put ramekins in a large roasting pan.
- Make flan:
- Preheat oven to 350°F with rack in middle.
- Blend 2 cups milk with remaining flan ingredients in a blender until smooth, about 1 minute. Transfer to a bowl and stir in remaining 1 1/2 cups milk, then divide among ramekins.
- Bake flan in a water bath until just set but still wobbly in center, 1 to 1 1/4 hours.
- Remove ramekins from water bath and cool slightly on a rack, at least 15 minutes (flan will continue to set as it cools).
- Just before serving, run a thin knife around each flan, then invert onto plates.
COCONUT FLAN
Steps:
- Heat oven to 350 degrees F. Mix together coconut flakes and 1/4 teaspoon cinnamon on a sheet tray and toast coconut until edges are golden, stirring occasionally. In a small saucepan on medium heat, melt 1/2 cup of the sugar until it becomes a golden brown caramel. Working quickly and with purpose, before the caramel hardens, pour the syrup into the pie plate, tilting the plate to completely cover the bottom. In another small saucepan, bring the coconut milk and evaporated milk to a simmer. In a large bowl combine the remaining sugar, cinnamon, eggs, salt, and vanilla. Pour a little of the milk mixture into the bowl and whisk well to temper the eggs. Whisk in a little more milk, then pour the entire egg mixture into the pot. Strain custard then pour into pie pan. Place pie pan inside a roasting pan. Fill pan with hot water to about an inch up the side of the pie pan. Bake until the center sets, about 45 to 50 minutes. Remove custard from oven and let cool 1/2 hour in the water bath. To serve, invert custard onto a serving plate. Top with toasted coconut and slice into wedges.
FLAN DE COCO (COCONUT FLAN)
A delicious, tropical coconut flan -- authentically Caribbean!
Provided by Esther
Categories Desserts Custards and Pudding Recipes Flan Recipes
Time 9h10m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place 1 cup of the sugar in a small saucepan over medium heat. Cook gently, without stirring, but shaking occasionally until the sugar has melted. Continue cooking until the sugar has completely melted, and turned golden brown. Pour into a large, glass baking dish. Spread the caramel evenly over the bottom of the dish, then set aside to cool for 15 minutes before proceeding.
- Once the caramel has hardened, pour the condensed milk, evaporated milk, milk, eggs, 1/2 cup sugar, and coconut into a blender. Blend for 3 minutes until smooth. Pour into baking dish over the caramel.
- Bake in preheated oven for 45 minutes until set. When done, remove from oven and let cool for 30 minutes. Run a knife around the edges of the dish to separate the flan from the sides. Refrigerate overnight.
Nutrition Facts : Calories 296.5 calories, Carbohydrate 47.1 g, Cholesterol 114.1 mg, Fat 9 g, Fiber 0.3 g, Protein 8.3 g, SaturatedFat 5.1 g, Sodium 114.7 mg, Sugar 46.8 g
COCONUT CUSTARD
Provided by Bobby Flay
Categories dessert
Yield fliling for one 4-layer cake
Number Of Ingredients 8
Steps:
- Combine the milk, coconut milk and vanilla bean and seeds in a medium nonreactive saucepan; bring to a simmer over low heat.
- Whisk the egg yolks, sugar and cornstarch together in a large bowl. Slowly whisk the warm milk into the egg mixture. Return the mixture to the pan, set it over medium heat and bring to a boil. Cook, whisking constantly, until thickened. Scrape the mixture into a bowl, remove the vanilla bean and whisk in the rum and vanilla extract. Let the custard cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours.
COCONUT FLAN
Provided by Hilary De Vries
Categories dessert, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Bring kettle of water to a boil. Arrange six 3/4-cup custard cups in a baking pan, 13 by 9 by 2 inches. In large bowl, combine condensed milk, whole milk, eggs, egg yolks, and vanilla. Mix well. Add coconut and stir to blend. Divide mixture among cups.
- Pour boiling water into baking pan to come halfway up sides of the cups. Bake until just set in center, about 30 minutes. Remove flans from pan and allow to cool. Cover and refrigerate until chilled, 2 to 24 hours.
Nutrition Facts : @context http, Calories 337, UnsaturatedFat 4 grams, Carbohydrate 44 grams, Fat 14 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 9 grams, Sodium 164 milligrams, Sugar 43 grams, TransFat 0 grams
COCONUT FLAN
Provided by Julian Teixeira
Categories Dairy Egg Dessert Bake Kid-Friendly Coconut Summer Bon Appétit Small Plates
Yield Serves 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Arrange six 3/4-cup custard cups in 13 x 9 x 2-inch baking pan. Whisk first 5 ingredients in medium bowl to blend. Mix in coconut. Divide mixture among cups. Pour enough hot water into pan to come halfway up sides of cups.
- Bake flans until just set in center, about 30 minutes. Remove flans from pan and refrigerate until cold, about 2 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
COCONUT FLAN (COCONUT CUSTARD)
This recipe is perfect and is from Puerto Rico is my personal recipe and I am so happy to share with you, please try this original recipe but you can vary according to your taste, for example: You can use coconut extract instead of vanilla extract if you want a more intense flavor of coconut. You can also change the condensed milk for coconut cream. Remember that when I say in ingredients: coconut milk you need not confuse coconut cream with coconut milk. Coconut cream is pre-sweetened coconut milk, coconut milk is just coconut milk does not carry direct sugar. The names can get with these Coconut Milk at the supermarket.
Provided by Sweet Water From The Well @SweetWaterFromTheWell
Categories Other Desserts
Number Of Ingredients 11
Steps:
- Caramel (Procedure) Put water in a pot then put the sugar and add vanilla. Use a medium heat. Do not touch the mix with spoon or knife, do not touch it with anything, let alone integrate the mixture. You can see that more and more bubbles will emerge slowly. When the bubbles are rather slow and the color is brown the caramel is removed immediately and pour the caramel into the mold where you will put the coconut custard, please do not touch the caramel with nothing just move the pan slowly to the caramel is distributed only slowly into the pan and let it cool.
- Coconut flan (Procedure) Mix all ingredients in the blender except the shredded coconut, the shredded coconut leave it for later. Then put the mix in a bowl and put the shredded coconut to the mix and move it with a spoon for integrated into the mix, this is to prevent damage shredded coconut in blender. Place the mixture into a mold previously caramel and put it in water bath at 325 degrees for 1 hour FG, Introduces a knife dipped in the middle to see if you are ready and if it comes to mixing just leave it a bit more and upload the fire 350 FH, but always careful not to burn the dessert. When the knife come out without mixture custard is ready. Let cool before turning out and spend a knife around the edges to lift it off, place a large plate on and put up with it and thus to the stripping welts.
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COCONUT FLAN RECIPE | BON APPéTIT
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4.9/5 (9)Estimated Reading Time 2 minsServings 8
- Place a rack in middle of oven and preheat to 325°. Set a 10”-diameter glass pie dish in a roasting pan.
- Bring sugar and ¼ cup water to a boil in medium saucepan, stirring to dissolve sugar, about 3 minutes. Cook, swirling pan occasionally and brushing down sides with a wet pastry brush (do not stir), until sugar turns deep amber, 10–12 minutes. Immediately pour caramel into pie dish and swirl to coat to the bottom. Let sit 10 minutes to allow caramel to set.
- Blend eggs, sweetened condensed milk, coconut milk, evaporated milk, vanilla, and salt in a blender until smooth. Skim off any thick foam that may have risen to the surface. Strain custard through a fine-mesh sieve lined with cheesecloth into pie dish.
- Transfer roasting pan with pie dish to oven and carefully pour hot water into roasting pan to come halfway up sides of dish (if you have one, a tea kettle makes this easy).
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