Coconut Milk Flan Recipes

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COCONUT FLAN



Coconut Flan image

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

6 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 (15 ounce) can coconut milk
1 ½ cups whole milk
1 teaspoon vanilla extract
1 cup white sugar

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



Coconut Flan image

This sweet, creamy dessert uses only the solid coconut cream found at the top of canned unsweetened coconut milk.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 8

2 cups sugar
1/4 cup water
3/4 cup unsweetened coconut cream (from one 13-ounce can coconut milk)
2 1/4 cups whole milk
1/4 teaspoon coarse salt
5 large eggs
1 teaspoon pure vanilla extract
2 tablespoons coconut flakes, toasted (optional)

Steps:

  • Preheat oven to 325 degrees. Set out eight 6-ounce ramekins, and prepare an ice-water bath. Bring 1 cup sugar and the water to a boil in a small saucepan over medium-high heat, stirring until sugar has dissolved. Continue to cook, without stirring, brushing down sides with a wet pastry brush to prevent crystals from forming, until syrup is medium amber, about 8 minutes. Immediately submerge bottom of pan in ice-water bath to stop cooking. Working quickly, pour a thin layer into each ramekin, swirling to coat bottom. (You won't use all the caramel; discard the remaining.) Place ramekins in a roasting pan.
  • Bring a pot of water to a boil. Remove from heat, and cover. Bring coconut cream and milk to a boil in a saucepan, whisking to combine; remove from heat. Whisk together remaining cup sugar, the salt, and eggs in a bowl. Whisking, gradually add coconut mixture. Whisk in vanilla. Pour through a fine sieve into a large liquid measuring cup, and divide among prepared ramekins.
  • Add enough reserved hot water to roasting pan to come halfway up sides of ramekins. Carefully transfer to oven, and bake until just set, 55 to 60 minutes. Transfer ramekins to a wire rack to cool. Cover with plastic wrap; refrigerate at least 6 hours (or overnight). Let stand at room temperature about 10 minutes before unmolding. Run a thin knife around edge of each flan, and invert onto a plate. Garnish with coconut flakes if desired.

COCONUT FLAN



Coconut Flan image

Provided by Marcela Valladolid

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 9

Vegetable oil cooking spray
1 cup cajeta* or caramel sauce, at room temperature
3 (14-ounce) cans sweetened condensed milk
1 (14-ounce) can unsweetened coconut milk
1 (12-ounce) can evaporated milk
6 large eggs, at room temperature
1 tablespoon vanilla extract
1/2 teaspoon salt
1/2 cup shredded sweetened coconut, toasted

Steps:

  • Preheat the oven to 350 degrees F. Spray a 10-cup Bundt or tube pan with vegetable oil cooking spray.
  • Drizzle the cajeta into the prepared pan, turning to coat the bottom and sides. Set aside.
  • Using an electric mixer, beat the milks, eggs, vanilla extract, and salt. Pour the mixture into the pan. Place the pan inside a large roasting pan. Fill the roasting pan with enough water to come halfway up the sides. Cover the Bundt pan with foil.
  • Bake until the center jiggles slightly when pan is moved, about 1 hour 40 minutes. Remove from the oven and let cool at room temperature for 30 minutes. Refrigerate, covered, for 3 hours or overnight.
  • Turn the flan out onto a platter. Sprinkle with toasted coconut and serve.

COCONUT FLAN



Coconut Flan image

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

For caramel
1 cup sugar
1/4 cup water
For flan
3 1/2 cups whole milk, divided
1 (14-ounce) can sweetened condensed milk
3 large eggs
1/4 cup sweetened flaked coconut
3 tablespoons dark rum
Equipment: 12 (4-ounce) ramekins

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 MILK FLAN



Coconut Milk Flan image

Use coconut milk for a tropical twist on classic flan.

Provided by Allrecipes

Categories     Desserts     Custards and Pudding Recipes     Flan Recipes

Time 3h30m

Yield 6

Number Of Ingredients 7

¾ cup white sugar
¾ cup whole milk
1 cup coconut milk
½ (12 fluid ounce) can evaporated milk
½ (14 ounce) can sweetened condensed milk
½ teaspoon vanilla extract
3 eggs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 6 (4-ounce) ramekins.
  • Slowly melt sugar in a large skillet over low heat, stirring constantly, until browned but not scorched, about 8 minutes. Divide caramel equally among the ramekins and allow to cool.
  • Combine whole milk, coconut milk, evaporated milk, sweetened condensed milk, and vanilla extract in a saucepan over low heat. Stir continuously until it begins to steam, about 5 minutes.
  • Whisk 3 eggs together in a bowl; slowly pour beaten eggs into the warm milk mixture, whisking constantly until the custard is combined.
  • Place ramekins in a casserole dish and fill with boiling water to reach halfway up the sides of the ramekins. Divide custard evenly among ramekins, over the caramel sauce, about 1/2 inch from the top. Cover casserole dish tightly with foil. Bake in the preheated oven until the custard is set, about 1 hour. A knife gently inserted into the center of a flan should come out clean.
  • Remove ramekins from the water bath and allow to cool to room temperature. Refrigerate for 2 to 3 hours before serving to chill completely. Run the tip of a paring knife around the edges to release the flan. Place a plate over the top of the ramekin and flip to release the flan onto the plate, caramel side up.

Nutrition Facts : Calories 373.1 calories, Carbohydrate 48.6 g, Cholesterol 116.3 mg, Fat 16.7 g, Fiber 0.4 g, Protein 9.6 g, SaturatedFat 11.7 g, Sodium 127 mg, Sugar 47.5 g

TOASTED COCONUT FLAN



Toasted Coconut Flan image

Provided by Michael Chiarello : Food Network

Categories     dessert

Time 3h10m

Yield 6 servings

Number Of Ingredients 9

2 cups milk
1 cup coconut milk
1 cup coconut cream
1 cup toasted coconut, recipe follows, or store bought toasted coconut
1 cup sugar
1/4 cup water
2 tablespoon lemon juice
6 eggs
3 egg yolks

Steps:

  • Preheat oven to 325 degrees F.
  • Combine milk, coconut milk, and coconut cream in a saucepan. Stir, bring to a boil, lower heat, and simmer for 15 minutes until slightly reduced. Remove from heat and cool for 5 minutes. Add toasted coconut and infuse for 15 minutes.
  • To make the caramel: combine the sugar, water, and lemon juice in a medium saucepot and cook over high heat, without stirring, until it darkens to amber. Pour the caramel evenly into 6 (4-ounce) ramekins and set aside.
  • In a bowl, whisk together the eggs and the yolks. Strain the milk mixture into the eggs and whisk to combine. Fill each ramekin with this mixture, then place ramekin in roasting pan. Create a water bath by filling the roasting pan 1/3 way with hot water, and cook, covered with foil, for 25 minutes. Allow to cool before serving.
  • To unmold the flan: take a paring knife and run it around the sides of the ramekin to loosen the flan. To help it along, you may also place the ramekin in a shallow bowl with warm water until it comes halfway up the sides for a few seconds. Invert a serving plate on top of the ramekin and flip over to unmold.

COCONUT FLAN



Coconut Flan image

Provided by Julian Teixeira

Categories     Dairy     Egg     Dessert     Bake     Kid-Friendly     Coconut     Summer     Bon Appétit     Small Plates

Yield Serves 6

Number Of Ingredients 6

1 14-ounce can sweetened condensed milk
1 1/3 cups whole milk
2 large eggs
2 large egg yolks
1/2 teaspoon vanilla extract
3/4 cup sweetened flaked coconut

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 Flan image

Provided by Hilary De Vries

Categories     dessert, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 6

1 14-ounce can sweetened condensed milk
1 1/3 cups whole milk
2 large eggs
2 large egg yolks
1/2 teaspoon vanilla extract
3/4 cup sweetened flaked coconut

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

DELICIOUS COCONUT FLAN (REDUCED SUGAR)



Delicious Coconut Flan (Reduced Sugar) image

This is my favorite recipe for coconut flan. With the caramelized sugar I prefer a less sweet flan with vanilla and toasted coconut flavor.

Provided by TaterBug

Categories     Dessert

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8

3/4 cup white sugar
1 (14 ounce) can fat-free sweetened condensed milk
1 (12 ounce) can light coconut milk (12 or 13 oz can)
1/2 cup low-fat milk
1/4 cup sugar-free coconut syrup
6 eggs
1/2 cup unsweetened dried shredded coconut, toasted
1/2 teaspoon vanilla

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place 3/4 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.
  • Toast the coconut gently over medium heat until light golden brown.
  • Add the toasted coconut to the light coconut milk and bring to a gentle boil, reduce heat and let reduce for 10 minutes, let cool.
  • Strain coconut out of coconut milk.
  • Once the caramel has hardened, pour the condensed milk, light coconut milk, milk, eggs, sugar free coconut syrup, and 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 224.7, Fat 9.5, SaturatedFat 5.8, Cholesterol 187, Sodium 82.9, Carbohydrate 28.1, Fiber 1.2, Sugar 26.8, Protein 7.5

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