Mexican Coconut Flan Recipes

FLAN DE COCO (COCONUT FLAN)

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.

COCONUT FLAN

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.

COCONUT FLAN

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.

MEXICAN CINNAMON AND COCONUT ROMPOPE FLAN RECIPE

Steps:

• Heat oven to 350°F.
• Cook 3/4 cup sugar and water in saucepan on medium heat 7 min. or until mixture is golden brown and of syrup-like consistency, gently swirling pan every few minutes. (Do not stir.) Pour into 9-inch round pan; cool slightly.
• Blend rompope, coconut milk, Neufchatel, eggs, cinnamon and remaining sugar in blender until smooth; stir in 1/4 cup coconut. Pour over syrup in pan. Cover; place in larger shallow pan. Add enough water to larger pan to come halfway up side of 9-inch pan.
• Bake 50 min. or until knife inserted 1 inch from edge of flan comes out clean. Remove flan from water bath; cool completely. Refrigerate 4 hours. Loosen flan from side of pan; unmold onto plate just before serving. Sprinkle with remaining coconut.

COCONUT FLANS WITH COFFEE CARAMEL

Steps:

• Preheat oven to 325°F.
• Stir together espresso powder and water until powder is dissolved.
• Cook 1/2 cup sugar with a pinch of salt in a 1 1/2- to 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel.
• Remove caramel from heat and whisk in espresso (mixture will steam and bubble vigorously). Once bubbles begin to subside, immediately divide mixture among ramekins, tilting to coat bottoms, and let stand until hardened, about 10 minutes.
• While caramel hardens, bring coconut milk and whole milk just to a simmer over moderate heat, stirring, then remove from heat. Whisk together whole eggs, yolks, salt, and remaining 2/3 cup sugar in a large bowl, then add warm milk mixture in a stream, whisking. Pour custard through a fine-mesh sieve into a 1-quart glass measure.
• Divide custard among ramekins. Arrange ramekins on towel in a small roasting pan lined with a folded kitchen towel (bottom only). Bake custards in a hot water bath, uncovered, in middle of oven until custards are set around edges but still tremble slightly in centers, about 1 1/4 hours.
• Run a thin knife around side of each flan to loosen, then transfer ramekins to a rack and cool completely. Chill, covered, until cold, at least 4 hours.
• To unmold, invert small plates over ramekins and invert flans onto plates.

COCONUT FLAN

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

Steps:

• Combine milk, coconut milk, and coconut cream. Bring to a boil, reduce and simmer for 15 minutes. Take off flame and let cool before adding the toasted coconut. Let toasted coconut infuse for 15 minutes.
• Make caramel by adding the sugar and water in medium sauce pot and cooking until it darkens to amber, then whisk in the lemon juice.
• Pour the caramel evenly in 4-ounce ramekins and set aside. Strain the milk mixture into a bowl. Add the eggs and yolks and whisk lightly. Fill each ramekin with this mixture, then place ramekin in roasting pan. Create a water bath by filling the roasting pan half way with hot water, and cook covered with foil in a preheated 325-degree oven for 25 minutes.
• Serve with a fruit salsa.

COCONUT FLAN

Steps:

• Over medium-low heat, melt sugar until it caramelizes.
• Pour the caramel into a flan dish to coat bottom.
• Beat eggs until foamy.
• Add sweetened condensed milk, then milk, and finally the coconut and vanilla.
• Mix well with each addition.
• Pour mixture into flan dish.
• Place flan dish into an oven-proof dish, and add water (enough to come up to the top 1/3 of the flan dish).
• Bake at 325ºF for approximately 1 hour, or until a knife inserted in center comes out clean.
• Allow to cool, and refrigerate.
• Serve cold with fresh whipped cream.
• May be refrigerated up to 3 days.

COCONUT FLAN

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.

FLAN DE COCO ECUADOREANA

Steps:

• Make sure that the pan in which you are making your flan can be used on the stovetop.
• Preheat the oven to 300 degrees.
• Place the sugar and water in the flan pan (or a tube pan) and heat on medium heat until the mixtures carmelizes and turns a medium brown.
• Beat the egg whites until stiff.
• Place the condensed milk, egg yolks, coconut and milk into the blender and blend until well mixed.
• Slowly fold in the whites until well combined.
• Pour the mixture into the flan pan (over the caramel) and place the flan pan in a water bath in the oven.
• Bake for one hour or until a knife inserted in the center comes out clean.
• Remove from oven and cool on a rack.
• When room temperature, unmold carefully by inverting onto a serving plate.
• The caramel will cover the top and run down the sides.