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 CARAMEL FLAN
Make and share this Coconut Caramel Flan recipe from Food.com.
Provided by pink cook
Categories Dessert
Time 1h25m
Yield 1 flan, 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF. in a small saucepan, combine sugar and water and cook over medium heat stirring constantly until sugar dissolves. Continue cooking until mixture is golden in color (about 4 minutes).
- Immediately pour mixture evenly into a 9-inch cake pan. (Mixture will harden and may crack slightly as it cools.)
- In a blender, blend evaporated milk, condensed milk, cream cheese, Coco Lopez, eggs y almond extract and then add coconut and mix well.
- Carefully pour mixture over caramelized sugar and place cake pan in a roasting pan, adding hot water to a depth of 1-inch in the roasting pan.
- Bake for about one hour or until a knife inserted in center comes out clean. Remove cake pan from water and cool on a wire rack at least 30 minutes.
- Cover and chill overnight. Loosen edges with a thin knife. Invert flan onto serving plate so caramel will be on the top.
MEXICAN CINNAMON AND COCONUT ROMPOPE FLAN RECIPE
Delight in this sweet, creamy Mexican Cinnamon and Coconut Rompope Flan. Perfect for the holidays and other special occasions, this Mexican Cinnamon and Coconut Rompope Flan Recipe will put a smile on everyone's face.
Provided by My Food and Family
Categories Dairy
Time 6h15m
Yield 12 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 90 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
DELICIOUS COCONUT FLAN (REDUCED SUGAR)
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
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
COCONUT FLAN
One of the things I really miss about eating at my mother-in-law's house! The perfect ending to any meal. Light and satisfying.
Provided by canarygirl
Categories Dessert
Time 1h10m
Yield 1 flan, 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 270.2, Fat 9.8, SaturatedFat 6.2, Cholesterol 93, Sodium 127.4, Carbohydrate 38.3, Fiber 0.3, Sugar 35.9, Protein 8
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COCONUT FLAN | COOK FOR YOUR LIFE
From cookforyourlife.org
4.7/5 (6)Estimated Reading Time 3 minsCategory DessertCalories 1822 per serving
- Preheat oven to 350 degrees Fahrenheit. Set 8 4-oz ramekins or aluminum muffin tins in two large roasting pans and set aside.
- In a small, heavy saucepan, bring the sugar and water to a boil over moderately high heat; stir occasionally until the sugar dissolves. Boil without stirring until an amber caramel forms, about 5 to 7 minutes. Pour about ½ tablespoon of the caramel into the ramekins using a metal spoon, swirl to coat the bottom of the ramekin. Immediately sprinkle each ramekin with ½ tablespoon of coconut and set aside.
- In a blender or food processor, put the rest of the grated coconut cream cheese, coconut milk, condensed milk, eggs, and vanilla. Blend until you get a uniform mixture. Transfer to a bowl and stir for a couple of minutes to remove the foam.
- Pour the custard into the prepared ramekins. Pour boiling water into the roasting pan to reach two-third of the way up the sides of the ramekins. Bake the custards for about 30 minutes or until set. Let cool in the water bath for about 20 minutes and transfer to the refrigerator.
COCONUT-PALM SUGAR FLAN - COOKSTR.COM
From cookstr.com
Category Cookstr RecipesEstimated Reading Time 4 mins
- Put the palm sugar, lemon juice, and ¼ cup water into a small saucepan, set over mediumhigh heat, and cook, stirring, to dissolve the sugar if necessary until the mixture becomes dark brown and registers 350°F on a candy thermometer, about 12 minutes. Remove from the heat and stir in ¼ teaspoon of the salt. Carefully divide the caramel among twelve 4-ounce ramekins.
- Put the milk, coconut milk, coconut, sugar, and the remaining ½ teaspoon salt into a medium saucepan, set over medium heat, and warm, stirring occasionally, until bubbles begin to form around the edges. Remove from the heat and let steep for 30 minutes.
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