Quesillo De Coco Coconut Flan Recipes

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FLAN DE COCO (COCONUT FLAN)



Flan de Coco (Coconut Flan) image

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

1 ½ cups white sugar
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
½ cup milk
6 eggs
½ cup fresh shredded coconut

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



Coconut Flan or Queso de Coco image

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

1/3 c sugar for the syrup
3 large eggs, beaten
1 (14 oz) can(s) sweetened condensed milk
3/4 c flaked sweetened coconut
2 1/4 c whole milk or evaporated milk
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground allspice
1 pinch salt
1 tsp vanilla extract

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)



Coconut Cheese Flan (Flan de Coco y Queso) image

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

1 cup white sugar
8 large eggs
12 ounces cream cheese at room temperature
1 (10 ounce) can sweetened condensed milk
1 (15 ounce) can cream of coconut (such as Coco Lopez®)
1 (14 ounce) can coconut milk
1 (12 ounce) can evaporated milk
1 tablespoon coconut-flavored rum (such as Bacardi® Coconut™)
2 teaspoons vanilla extract

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



Coconut Flan image

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

For caramel
1 cup sugar
1/4 cup water
For flan
3 1/2 cups whole milk, divided
1 (14-ounce) can sweetened condensed milk
3 large eggs
1/4 cup sweetened flaked coconut
3 tablespoons dark rum
Equipment: 12 (4-ounce) ramekins

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



Caramel Coconut Flan: Quesillo image

Provided by Food Network

Categories     dessert

Time 4h20m

Yield 6 servings

Number Of Ingredients 6

2 cups sugar
1 to 2 tablespoons water
1 (14-ounce) can sweetened condensed milk
1 (14-ounce) can unsweetened coconut milk
5 large eggs
1/4 teaspoon vanilla extract

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)



Quesillo (Venezuelan Flan) image

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

1 cup white sugar
1 (14 ounce) can sweetened condensed milk
1 ¾ cups milk, or as needed
3 eggs
1 teaspoon vanilla extract

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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