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
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
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 FLAN
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
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
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
FLAN DE COCO ECUADOREANA
There are a couple of good coconut flan recipes here, but none that are as easy or as fool-proof as this one, which I learned in Ecuador. Not only is it easy, but it minimizes use of utensils and so forth so there is very little cleaning up--and your flan mold will be licked clean.
Provided by Chef Kate
Categories Dessert
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 6
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.
COCONUT FLAN
Provided by Hilary De Vries
Categories dessert, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 6
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
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COCONUT FLAN (FLAN DE COCO) - MY COLOMBIAN RECIPES
From mycolombianrecipes.com
Ratings 26Servings 6
- To prepare the caramel, put 1 cup of sugar in a small pot with ¼ cup of water. Bring to a boil over high heat. Stir once and reduce the heat to medium and cook about 5 minutes or until the syrup turns a caramel color.
- Immediately pour an equal amount of the caramel into each ramekin or any oven proof mold you want to use. Swirl each dish to coat the base with the caramel, work fast as the caramel will harden quickly as it cools. Place all the ramekins in a large roasting pan and set aside.
- In a medium bowl, using an electric mixer. Mix the eggs and egg yolks for 2 to 3 minutes. Add the condensed milk, heavy cream, coconut milk, flaked coconut and vanilla extract and mix for 1 more minute.
COCONUT FLAN RECIPE (FLAN DE COCO) - MY DOMINICAN KITCHEN
From mydominicankitchen.com
4/5 (18)Total Time 45 minsCategory DessertCalories 392 per serving
- 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.
- In a blender, combine coconut milk, condensed milk, evaporated milk, eggs and vanilla. Pour the mixture into 8-inch pan.
- Prepare a water bath by placing an 8-inch round cake pan in a 13×9 baking pan. Fill the outer dish with hot water to ½ inch depth.
FLAN DE COCO (COCONUT FLAN) RECIPE – BAKING LIKE A CHEF
From bakinglikeachef.com
Reviews 5Category CustardsCuisine SpanishTotal Time 1 hr
- in a saucepan, pour water, add sugar and bring to boil. Once the caramel turns into a golden color, pour it into the bottom of a 9-inch/23 cm pie pan and let it cool down.
- To make the custard, in a separate bowl, add whole eggs and brown sugar and whisk with a hand whisk. Add evaporated milk and combine. Add sweetened condensed milk and cold water, whisk again. Finally, add coconut and mix.
- Pour the preparation into the pie tin, over the caramel. Place the tin inside a large frying pan, bring on the oven rack, and carefully add hot water. The water level should reach about halfway up the flan tin. Bake the flan for 30 to 35 minutes minutes.
FLAN DE COCO (EASY COCONUT FLAN!) - KITCHEN GIDGET
From kitchengidget.com
4.6/5 (65)Total Time 9 hrs 20 minsCategory Desserts & TreatsCalories 249 per serving
- 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.
- In a microwave safe dish, such as a 2 cup Pyrex measuring cup, combine the sugar and water. Start with 4 minutes and microwave until sugar begins to melt, bubble and turn a light amber color.
- Add additional time in 30 second increments until caramel color is achieved. Be careful after it begins to darken since it can burn easily.
- Quickly pour the caramel into the flan pan and swirl to coat the bottom. Caution: Use an oven mitt or towel since the pan will be hot. Set the caramel coated pan aside to cool while you prepare the custard.
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