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 FLAN
Provided by Marcela Valladolid
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 9
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
This recipe I developed after experimenting with several different recipes I got from friends and family. My famous Puerto Rican Style Coconut Flan! This is a great recipe which is really versatile. You can add Philadelphia cream cheese and easily turn it into a coconut cream cheese flan. My son-in-law and friends go wild...
Provided by Yve Sanchez
Categories Other Desserts
Time 1h45m
Number Of Ingredients 8
Steps:
- 1. Pre-heat oven to 350 degrees. In a small sauce pan heat sugar in warm pan on medium heat until it browns and becomes golden like caramel, be careful not to have water in the pan as it will make the sugar crystallize into candy. Once the sugar turns to a syrupy caramel color pour into your ramekin or baking dish.
- 2. Beat eggs until just mixed. Add the remaining ingredients. Blen smooth but do not over mix on medium for about 2 minutes with a mixer or by hand for about four minutes. Pour egg mixture into caramelized mold (your ramekins or baking dish), cover with aluminum foil and sit your dish in a larger 2 inch deep pan. Carefully pour warm water into the pan enough to cover the bottom of you pan about 1/4 inch.
- 3. Bake your flan for 1 - 1 1/4 hour until done. Insert a knife in the center of flan, it's done if it comes out clean. Caution your cooking time is longer if you use a glass baking dish instead of a ceramic or foil baking dish.
- 4. Let cool for at least 1 hour, run a butter knife along the edges of your baking dish, place a lipped platter over your dish and invert your flan onto the dish. Your caramel should remain thin and syrupy.
COCONUT FLAN
A Classic Dessert with a Caribbean Twist Coconut Flan derives its delectability from the classic Latin dessert and adds a unique Caribbean twist-to a coconut lover's delight! This Coconut Flan recipe features the fruit twice-first, with splashes of GOYA® Coconut Milk and, again, with smooth GOYA® Cream of Coconut. Our Coconut Flan is so cool and silky, you'll think you're in the tropics.
Time 1h30m
Yield 8
Number Of Ingredients 8
Steps:
- Step 1 Heat oven to 325°F. In a small, heavy saucepan over medium-high heat, bring sugar and ½ cup water to a boil, stirring until the sugar dissolves. Using a wet pastry brush, wipe off any sugar that sticks to the sides of the pan. Cook, without stirring, swirling the pan, until the syrup turns golden brown, about 10 minutes. Carefully pour the hot caramel into eight 4 oz. ramekins; set aside to cool. Step 2 In a large bowl, using a whisk, beat the eggs until completely combined. Whisk in the cream of coconut, condensed milk, coconut milk and vanilla until smooth. Divide the egg mixture evenly among ramekins. Step 3 Place ramekins in a shallow baking dish and place in the middle rack of the oven. Pour in enough hot water to come halfway up the sides of the ramekins; cover with aluminum foil. Bake until the Flan is set but still wiggly in the center, 1 hour - 1 hour 15 minutes. Using tongs, carefully remove the ramekins from the water. Transfer to refrigerator to cool completely. Step 4 When ready to serve, gently run butter knife around edges and invert onto serving plates. Garnish with raspberries and mint leaves, if desired. More Cooking Tips
COCONUT FLAN
A popular and simple Latin American dessert, this coconut flan recipe is both decadent and delicious.
Provided by Vanessa
Categories Dessert
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Heat sugar in a small saucepan over medium heat, stirring constantly until melted and golden brown; Pour into 8-inch pan. Working quickly, swirl melted sugar around the bottom and sides of the round pan to coat.
- Combine coconut milk, condensed milk, evaporated milk, eggs, and vanilla in a blender. Pour the mixture into the pan.
- Prepare a water bath by placing the round cake pan in a 13×9 baking pan. Fill the outer dish with hot water to 1/2 inch depth.
- Bake for 45 minutes or until a table knife inserted in the middle comes out clean. Cool on a wire rack for about 30 minutes. Then, place in the refrigerator for at least 4 hours.
- To unmold, place the bottom of the pan on warm water for about 5 minutes. Run a knife around the edges of the pan. Invert a serving plate over the round pan, hold tightly and quickly turn over. Gently, shake the mold to release.
- Top with coconut flakes for garnish. Refrigerate until serving time.
Nutrition Facts : Calories 392 kcal, Carbohydrate 45 g, Protein 10 g, Fat 20 g, SaturatedFat 15 g, Cholesterol 124 mg, Sodium 134 mg, Fiber 1 g, Sugar 44 g, ServingSize 1 serving
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- Preheat your oven to 350°F. Toss ¼ teaspoon of the cinnamon with the coconut flakes in a bowl until they are coated and lightly toast in the oven (about 5 minutes). Remove and set aside.
- In a small saucepan on medium heat slowly melt the sugar stirring constantly with a silicon spatula or a wooden spoon. The sugar should achieve a golden brown caramel color. Once the sugar begins to melt, do not walk away or you might risk burning it. Once caramelized, pour into the flan/pie pan and tilt to cover.
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- Preheat oven to 350°F. Prepare the water bath: heat a kettle of water to boil. Set out a 9x2 round cake pan for the flan and a larger baking pan that the flan pan can fit into.
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