Coconut Flan Pie Food

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 PIE

Steps:

• Preheat oven to 350°F.
• Bake pie crust according to instructions on package.
• In a blender, add sweetened condensed milk, eggs, coconut milk, water and vanilla extract; blend until smooth. Add shredded coconut and blend for 10 seconds.
• Pour into pie crust and bake for 40 minutes or until toothpick inserted comes out clean.
• Cool completely and refrigerate overnight.

CAROL'S NO-CRUST COCONUT PIE

Steps:

• Mix the ingredients together in the order listed.
• Bake in greased pie pan at 350 degrees F for 40 to 45 minutes.

COCONUT FLAN

Steps:

• Preheat oven to 350 degrees.
• Combine the sugar and water in a heavy saucepan over low heat and cook until the sugar has caramelized to a rich golden brown. Pour the caramel into heat proof flan or pudding cups. Set aside to cool.
• Combine milk, heavy cream, coconut and cinnamon stick in a saucepan and simmer gently for 30 minutes. Remove the cinnamon stick and cool for 15 minutes. Stir in the coconut milk. Beat the egg yolks in a bowl, temper the eggs by whisking in 1/2 cup of hot milk, then whisk in the remainder of the milk mixture. Pour the coconut mixture into a large heat proof measuring cup.
• Put the flan dishes into a baking pan. Place the baking pan on the middle rack of the oven and fill the flan dishes with the coconut mixture. Pour warm water into the baking pan to create a water bath. Do not get water into the flans. Bake the flan for 45 to 50 minutes. Cool completely and refrigerate for 6 to 8 hours or overnight. To serve run a sharp knife around the outside of the flan dish to loosen. Invert the dish on a plate and pop out flan. Garnish with toasted coconut, grated lemon zest and fresh blackberries.

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.

COCONUT FLAN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat condensed milk, evaporated milk, white sugar, eggs, and vanilla extract together in a bowl until smooth. Add shortening, baking soda, cinnamon, salt, and ginger; beat until smooth. Stir flour and coconut into milk mixture until batter is smooth.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes.

COCONUT FLAN PIE RECIPE - (3.6/5)

Steps:

• HEAT oven to 400°F. Prepare recipe for single crust pie. Roll out and place in 9-inch pie plate. Press to fit without stretching dough. Flute edges. Thoroughly prick bottom and sides with fork to prevent shrinking. Bake 10 minutes. Reduce oven temperature to 350°F. COMBINE coconut milk, sweetened condensed milk, eggs, water and vanilla in blender container. Process 1 minute or until blended. Add coconut. Process for 30 seconds. Pour into partially baked pie crust. BAKE 50 to 55 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Chill 2 hours. A deep-dish 9-inch frozen crust can be substituted in this recipe. Allow to thaw at room temperature 10 minutes. Follow directions above to prick with a fork and bake before adding filling. .

COCONUT RUM FLAN

Steps:

• Heat oven to 325 degrees. Have ready a 9-inch round glass pie dish. Place a clean kitchen towel in the bottom of shallow baking pan large enough to hold pie dish. Fill baking pan with enough boiling water to come halfway up sides of dish; carefully transfer baking pan to oven.
• Place 3/4 cup sugar in a heavy-bottomed, medium skillet. Place over medium-high heat; cook until sugar begins to melt, swirling pan. Continue cooking until melted and medium-dark brown, about 5 minutes. Remove from heat; pour caramelized sugar into pie dish. Swirl dish until sugar evenly coats bottom; let cool.
• In a large bowl, whisk together remaining 3/4 cup sugar, salt, eggs, and egg yolks until combined. Whisk in remaining ingredients until combined. Pour into pie dish; transfer to hot-water bath in oven. Bake until flan is almost set (it will appear loose in center but continue cooking as it cools), 45 to 50 minutes. Transfer baking pan to a wire rack until water cools; then transfer pie dish to wire rack to cool.
• When ready to serve, run a knife between flan and pie dish. Place a serving dish on top of flan; invert. Slice, and garnish with any remaining syrup.

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.

FANTASTIC FLAN PIE

Steps:

• Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. , Meanwhile, in a blender, combine the eggs, milk, condensed milk, sugar, vanilla and salt; cover and process until smooth. Pour filling into crust. , Bake at 400° for 15 minutes. Reduce heat to 350°; bake 20 minutes longer or until a knife inserted in the center comes out clean. Cover edges with foil the last 20 minutes to prevent overbrowning if necessary. Cool on a wire rack for 1 hour. , Cover and refrigerate until chilled. Garnish with fruit. Refrigerate leftovers.