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 OR QUESO DE COCO
This is an Ecuadorian recipe and it is called Queso de Coco which translates as Coconut Cheese but since I moved to USA, I just call it Coconut Flan. I came up with my own version of this Coconut Flan by adding sweetened condensed milk to the traditional recipe and ground spices instead of previously boiling the cinnamon sticks,...
Provided by Cris Davenport
Categories Puddings
Time 2h20m
Number Of Ingredients 10
Steps:
- 1. Pour the sugar in a small saucepan and melt it at low temperature until it dissolves and gets a nice brown color. Check it often or it gets burned. Add 1/2 cup water and let it cook at medium temperature until the liquid has a syrupy consistency. It will be very hot. Pour it into a medium-size baking dish and cover the bottom and sides of the pan.
- 2. Blend the milk with the coconut for 10 seconds or so. Pour this mixture in a bowl and add the beaten eggs. Mix well and add the remaining ingredients stirring well. Pour this mixture into the prepared baking dish. Bake in a double boiler at 350F for 45 minutes to 1 hour. It will be ready when the top of the dessert looks golden brown and when a skewer inserted in the center of the flan, comes out clean. Let it cool down. Store in the fridge for at least 5 hours or overnight. To unmold: Microwave the flan in the baking dish for 2 minutes and turn over a platter. Refrigerate for at least 2 hours. Enjoy!
COCONUT CHEESE FLAN (FLAN DE COCO Y QUESO)
Flan I made for Christmas Eve 2009 and came out delicious... so I had to write it down.
Provided by Milly Suazo-Martinez
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a heavy skillet over medium-low heat, cook and stir sugar with a wooden spoon until melted and golden, about 10 minutes. Caramel is very hot. Very carefully pour the caramel into a 9-inch round, 3-inch deep baking dish. Swirl dish to cover bottom and sides. The caramel will harden as it cools.
- Combine the eggs, cream cheese, and sweetened condensed milk in a blender. Cover, and blend on High until well combined; transfer to a large bowl. Pour the cream of coconut, coconut milk, evaporated milk, coconut-flavored rum, and vanilla extract into the blender; cover and blend on High until well combined. Pour into the bowl with the cream cheese mixture. Whisk until incorporated. Pour the flan mixture into the caramel-coated baking dish.
- Line a roasting pan with a damp kitchen towel. Place the filled baking dish on the towel, and place roasting pan in the preheated oven. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake until the flan is set and a knife inserted in the center comes out clean, about 1 hour. Transfer to a wire rack; cool. Refrigerate flan until ready to serve.
- To serve, run a knife around the edges of the pan and flip the flan out onto a serving platter. Spoon any caramel remaining in the baking dish over the flan.
Nutrition Facts : Calories 397.8 calories, Carbohydrate 41.8 g, Cholesterol 128.5 mg, Fat 23 g, Fiber 0.3 g, Protein 8.1 g, SaturatedFat 15.8 g, Sodium 160.3 mg, Sugar 40.4 g
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.
CARAMEL COCONUT FLAN: QUESILLO
Steps:
- Make the Caramelo: In a small heavy saucepan bring sugar and water to a boil, stirring until sugar is dissolved. Boil syrup, without stirring, until golden caramel. Immediately pour the some of the caramel into each tuna can, tilting them to coat the bottom and sides. Let caramel cool.
- (Drizzle any remaining caramel onto a sheet of parchment or waxed paper in decorative squiggles. Let the squiggles harden and use them as a garnish for the flan.)
- Make the flan: Preheat the oven to 325 degrees F.
- In a large bowl, whisk together condensed milk, coconut milk, eggs, and vanilla until smooth. Divide the mixture among the tuna cans.
- Place the tuna cans in a shallow baking dish and place on the middle rack in the oven. Pour in enough hot water to reach halfway up the sides of the cans. Bake the flan until just set, but still wiggly in the center, about 30 to 45 minutes. Transfer the flan to a rack and let cool. Chill the flan in the refrigerator. (The flan can be prepared up to 3 days in advance.)
- When ready to serve, dip the cans in a saucepan of hot water. Using a finger, gently press down the edges of the flan, until the caramel runs up the side, which indicates that it's loosened. Invert each flan onto a plate. Break the caramel squiggles into pieces and insert them into the top of each flan.
QUESILLO (VENEZUELAN FLAN)
The Venezuelan quesillo recipe, pronounced ke-see-yo, has bounced around our family since as long as I can remember. I frequently get calls asking about my exact recipe. It's not everyday your grandmother asks you how to cook something! I will however warn you: quesillo is not for everyone. I have learned that some people just don't like the texture. To that I can only really say that at least there will be more for the rest of us.
Provided by imgoingbananas
Categories Desserts Pies Custard and Cream Pie Recipes
Time 9h47m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Prepare a bain-marie, or water bath, by filling a 9-inch heat-proof container with water.
- Melt sugar in a nonstick pan over medium-low heat, stirring constantly until melted, 7 to 10 minutes; be careful to keep it from burning. Pour sugar into a flan mold, coating the sides to ensure that the egg/milk mixture in the next step will not touch the container.
- Pour sweetened condensed milk into a bowl. Fill the empty can with milk and add to the bowl; stir in eggs and vanilla extract. Blend well. Fold mixture with a spatula or tap against the counter to remove air bubbles.
- Pour milk mixture into the slightly cooled flan mold. Put the lid on and place inside the water bath; don't let the water go over the rim.
- Bake the quesillo in the bain-marie in the preheated oven for 45 minutes. Pry lid open with a knife carefully; continue baking until set, about 15 minutes more.
- Let quesillo cool to room temperature, at least 25 minutes; refrigerate 8 hours to overnight. Slide a knife around the edges of the mold to loosen and invert onto a plate.
Nutrition Facts : Calories 309.1 calories, Carbohydrate 54.4 g, Cholesterol 90.7 mg, Fat 7.2 g, Protein 8 g, SaturatedFat 3.9 g, Sodium 110.4 mg, Sugar 54.3 g
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COCONUT FLAN (FLAN DE COCO) - MY COLOMBIAN RECIPES
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- 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.
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