Best Almond Coconut Flans Recipes

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COCONUT FLAN RECIPE



Coconut Flan Recipe image

Coconut flan recipe makes the perfect summer dessert with just 5 ingredients. You can easily make it by blending most of the ingredients and then baking for about 45 minutes. It is smooth, custardy, and has a delicious tropical coconut flavor.

Provided by Denise Browning

Categories     Dessert

Time 1h

Number Of Ingredients 6

1 cup sugar
½ cup water (and if possible, a few drops of lemon/lime juice to avoid crystallization)
14 oz sweetened condensed milk
14 oz canned coconut milk
5 eggs (at room temperature)
1 tsp pure vanilla extract

Steps:

  • Preheat oven to 350° F (180° C).
  • In a nonstick medium skillet or saucepan, stir together sugar, water, and a few drops of lemon/ medium and cook over medium heat until sugar is melted and turns into an amber color (about 8-10 minutes). Make sure to not stir or disturb the mixture while cooking! Pour into an 8-inch round pan, quickly swirl the caramel around the bottom and sides of the pan to coat, and let sit for at least 3-5 minutes or until hardened.
  • In a blender, combine sweetened condensed milk, coconut milk, eggs, and vanilla until smooth (and there are no visible traces of eggs), about 30-60 seconds. Pour the mixture into the pan.
  • Prepare the bain-marie (water bath) by placing the flan pan into a 13×9-inch baking pan. Fill the outer pan with boiling water to halfway up the flan pan.
  • Bake for 45 minutes or until the coconut flan is set and slightly jiggly. Transfer the flan pan to a wire rack for about 30 minutes. Then, place in the fridge for at least 4 hours or until the flan is chilled.
  • To unmold, warm the bottom of the pan on a warm water bath for about 3-5 minutes and gently run a paring knife around the edges of the pan. Place a large plate over the pan and invert while holding tightly to unmold the flan.
  • Top with coconut flakes for garnish. Chill until serving time!

Nutrition Facts : Calories 274 kcal, Carbohydrate 37 g, Protein 6 g, Fat 13 g, SaturatedFat 9 g, Cholesterol 79 mg, Sodium 74 mg, Fiber 1 g, Sugar 36 g, ServingSize 1 serving

FRENCH ANTILLES COCONUT FLAN (FLAN COCO)



French Antilles Coconut Flan (Flan Coco) image

Known in France as "Flan Coco", this famous Coconut Flan hails from the French Antilles. With the exotic flavors of coconut milk, shredded coconut and vanilla, this recipe may be a stretch from what you would expect of a classic French dessert, yet it is a very popular flan in mainland France too. Most French (myself included) love to indulge in the cuisine from the French Antilles Islands, and this flan may be one of their most beloved recipes to recreate at home. What makes this French Antilles Coconut Flan...

Provided by Audrey

Categories     DOM-TOMs

Time 55m

Yield 8 people

Number Of Ingredients 2

1 1/2 cup + 1 tbsp (400ml/14oz) sweetened condensed milk1 1/4 cup (300ml /10.15 fl oz) coconut milk (can) 3 large eggs1 tsp vanilla extract (or seeds of ½ vanilla bean)1 cup (95g) unsweetened shredded coconut (plus extra for garnish)
For the caramel:½ cup (100g) sugar

Steps:

  • Make sure you read the cooking notes before you start.
  • Pre-heat your oven to 350°F (180°C) with a rack in the middle. Prepare an un-greased loaf pan within arm reach.
  • Step 1 - Make the caramel. Place the sugar in a small saucepan over medium-heat. Do not touch the sugar anymore - no stirring; but you can occasionally shake the pan. Let the sugar melt, bubble and turn a golden color. Watch it carefully and when the caramel turns amber, immediately remove from the heat and pour the caramel evenly over the bottom of the pan. Set aside to cool and harden.
  • Step 2 - In a large mixing bowl, whisk together the condensed milk, coconut milk, eggs, vanilla extract and shredded coconut. Pour the mixture in the loaf pan (over top of the caramel).
  • Step 3 - Place the loaf pan into a larger dish, and fill the larger baking dish with water at least 1/4 up the sides of the loaf pan. Cook for 50-55 minutes, until the top crust is lightly golden and firm to the touch. Transfer the flan to a cooling rack and let cool to room temperature. Transfer into the fridge and chill for at least 3 hours.
  • Step 4 - When chilled, place the pan in about 2 inches of fairly warm water, so the caramel at the bottom of the pan softens again. Run a knife around the edges of the pan. Invert a plate over the pan, hold tightly and quickly turn over.
  • Sprinkle with shredded coconut before serving.

Nutrition Facts : Calories 200, Fat 20 grams

COCONUT FLAN



Coconut Flan image

Provided by Marcela Valladolid

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 9

Vegetable oil cooking spray
1 cup cajeta* or caramel sauce, at room temperature
3 (14-ounce) cans sweetened condensed milk
1 (14-ounce) can unsweetened coconut milk
1 (12-ounce) can evaporated milk
6 large eggs, at room temperature
1 tablespoon vanilla extract
1/2 teaspoon salt
1/2 cup shredded sweetened coconut, toasted

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



Coconut Flan image

Provided by Hilary De Vries

Categories     dessert, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 6

1 14-ounce can sweetened condensed milk
1 1/3 cups whole milk
2 large eggs
2 large egg yolks
1/2 teaspoon vanilla extract
3/4 cup sweetened flaked coconut

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

COCONUT CARAMEL FLAN



Coconut Caramel Flan image

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

1/2 cup sugar (I use Splenda Blend)
2 tablespoons water
1 (13 1/2 ounce) can low-fat evaporated milk
1 (13 1/2 ounce) can low-fat condensed milk
1 (8 ounce) package light cream cheese, softened
1 (13 1/2 ounce) can coco lopez coconut cream
5 eggs
1 teaspoon almond extract
3/4 cup flaked coconut

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.

COCONUT FLAN



Coconut Flan image

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

6 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 (15 ounce) can coconut milk
1 ½ cups whole milk
1 teaspoon vanilla extract
1 cup white sugar

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

ALMOND FLAN



Almond Flan image

Provided by Tom Gilliland

Categories     Blender     Dairy     Egg     Nut     Dessert     Bake     Cinco de Mayo     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 12 slices

Number Of Ingredients 7

3/4 cup sugar
2/3 cup blanched, slivered almonds
1 1/2 (14-ounce) cans Eagle Brand sweetened condensed milk
1 cup whole milk
3 whole eggs
3 egg yolks
1 teaspoon Mexican vanilla extract*

Steps:

  • Preheat the oven to 350 degrees. Place oven rack in middle position. Put sugar in a round 9-by-3-inch cake pan. Using a heavy oven mitt or tongs, place the pan directly over medium heat to caramelize the sugar. Heat until the sugar liquefies, about 3 to 5 minutes, stirring occasionally with a wooden spoon. Do not touch the melted sugar - it will cause serious burns. When the hot liquid in the pan is a golden brown color, remove from heat and set aside on a rack to cool and harden.
  • In a blender, combine the almonds, condensed milk, whole milk, eggs, yolks, and vanilla. Process on medium speed until well blended. Pour custard mixture over the prepared caramel. Place the cake pan in a larger, deeper pan and pour about an inch of hot water around the cake pan to make a water bath. Cover the flan loosely with a foil tent and place the larger pan on the middle rack of the preheated oven. Bake for 1 hour and 15 minutes, or until flan is set in the center (it will no longer jiggle). Remove from the oven and cool on a rack at room temperature. Refrigerate until thoroughly chilled, at least 1 hour.
  • To serve, run a knife or thin spatula around the edge of the flan to release it from the sides of the pan. Place a 10-inch (or larger) serving platter on top of the pan. Turn the platter over and gently remove the cake pan, leaving flan on the serving platter. Using a flexible spatula, scrape up as much of the caramel as possible from the bottom of the pan and pour over the flan. Cut into triangular wedges and serve.

Almond Coconut Flans Recipes: Exquisite Desserts with a Tropical Twist There's nothing quite like a creamy, dreamy flan to satisfy your sweet tooth. And when you add the tropical flavors of almonds and coconut, you've got a dessert that's simply irresistible. Whether you're planning a dinner party or just want to indulge your own cravings, almond coconut flans are the perfect choice. Here's what you need to know about this indulgent treat. What is an almond coconut flan? A flan is a custard-like dessert that originated in Spain and is now popular all over the world. It's made with eggs, milk, sugar, and flavorings such as vanilla or caramel. The mixture is cooked in a dish with a caramelized sugar topping, then chilled until firm. Almond coconut flans are a variation on this classic recipe, featuring ground almonds and shredded coconut for a rich, nutty flavor and creamy texture. Why make almond coconut flans? There are many reasons to make almond coconut flans. First and foremost, they're absolutely delicious! The combination of almonds and coconut is a match made in heaven, with each flavor complementing the other perfectly. The creamy, silky texture of the flan is also hard to resist. And with their elegant presentation and rich, indulgent flavor, almond coconut flans are a great choice for special occasions or dinner parties. How to make almond coconut flans If you're ready to try your hand at almond coconut flans, here's what you'll need: Ingredients: - 1/2 cup granulated sugar - 2 cups whole milk - 1/2 cup sweetened, shredded coconut - 1/2 cup ground almonds - 4 large eggs - 1 tsp vanilla extract Instructions: 1. Preheat your oven to 350°F. 2. Heat the sugar in a small saucepan over medium heat until it melts and turns golden brown. Pour the caramel into four 6-ounce ramekins, swirling to coat the bottom and sides. 3. In a medium saucepan, heat the milk and shredded coconut over medium-low heat until it barely simmers. Remove from heat and let mixture steep for 30 minutes. 4. In a food processor, grind the almonds until they're finely ground but not turned into almond paste. 5. In a large mixing bowl, whisk together the eggs, vanilla extract, and ground almonds. Gradually add in the milk mixture, whisking until well combined. 6. Pour the mixture into the prepared ramekins, filling each one almost to the top. Set the ramekins into a larger baking dish and fill it with hot water until the water comes halfway up the sides of the ramekins. 7. Bake for 35 to 40 minutes or until set. Remove from the oven and let cool completely. Cover the ramekins with plastic wrap and chill in the refrigerator for at least 2 hours or overnight. When you're ready to serve, run a knife around the edges of the ramekins to loosen the flans. Turn them out onto individual plates and enjoy! What makes almond coconut flans unique? While classic flans rely on vanilla or caramel to provide their signature flavor, almond coconut flans are unique in that they use ground almonds and shredded coconut to create a tropical, nutty taste. The almonds also lend a slightly grainy texture to the dessert, which contrasts nicely with the smooth, creamy custard. And of course, the caramelized sugar topping provides just the right amount of sweetness and crunch. How to serve almond coconut flans Almond coconut flans are a dessert that can stand on their own, but they also pair well with a variety of other flavors. A dollop of whipped cream or a sprinkle of toasted coconut flakes can add some extra texture and sweetness. Fresh berries or a drizzle of fruit sauce can offer a tart, fruity contrast to the rich, nutty flavors of the flan. And for an extra decadent touch, try serving your flans with a shot of espresso or a glass of sweet dessert wine. Almond coconut flans are a dessert that's sure to impress. Whether you're looking for a special occasion treat or just want to indulge your sweet tooth, these creamy, nutty desserts are a true delight. So pull out your ramekins and get ready to create something truly delicious!
Almond coconut flans are a delicious and easy-to-make dessert that combines the nutty and sweet flavors of almond and coconut. This dessert is perfect for any occasion, from a simple weeknight dessert to an elegant dinner party.

Tip 1: Choosing the Right Ingredients

To make the perfect almond coconut flans, you need to start with the right ingredients. Choose high-quality, fresh ingredients to ensure that your dessert will taste amazing. Use unsweetened shredded coconut, almond flour or almond meal, organic eggs, and pure vanilla extract.
Unsweetened Shredded Coconut
Choosing unsweetened shredded coconut is important because it allows you to control the sweetness of the dessert. Sweetened shredded coconut will make the flan too sweet, and the texture will not be the same.
Almond Flour or Almond Meal
When it comes to almond flour or almond meal, you have a choice. Almond flour is made by blanching almonds and grinding them into a fine powder. Almond meal is made by grinding whole almonds, usually with their skins still intact, into a coarser meal. Almond flour will give you a finer texture, while almond meal will give you a coarser texture.
Organic Eggs
Organic eggs are always the best choice when it comes to baking, especially for desserts. They come from hens that are fed an all-natural diet and are not treated with hormones or antibiotics, which means that they produce better quality eggs.
Pure Vanilla Extract
Pure vanilla extract is essential to the flavor of the dessert. Make sure to use pure vanilla extract rather than imitation, as the latter contains artificial flavors.

Tip 2: Preparing the Flan Mixture

Preparing the flan mixture is a crucial step in the process. You need to make sure that the mixture is smooth and well-combined to ensure that the flan will be cohesive when it's baked.
Blending the Mixture
Use a blender or food processor to blend the ingredients thoroughly. Almond flour or almond meal can be clumpy, so blending the mixture will help you achieve a smoother consistency. The eggs need to be well beaten so that they combine well with the other ingredients.
Heating the Mixture
After blending, you need to heat the mixture. Cook it over low to medium heat, stirring constantly, until it thickens. This will help the flan set properly when it's baked.

Tip 3: Baking the Flan

Baking the flan is the final step in the process. The goal is to get a perfectly cooked flan, with a smooth and creamy texture.
Baking Time and Temperature
Bake the flan at 350°F for 30 to 40 minutes, until it's set but still has a bit of a jiggle in the middle. If you overcook the flan, it will be dry and rubbery.
Water Bath
To ensure that your flans cook evenly, use a water bath. Fill a large baking dish with enough hot water to come halfway up the sides of the ramekins. Place the ramekins in the baking dish and bake them in the oven.
Cooling and Chilling
After the flans are baked, remove them from the oven and let them cool to room temperature. Then, chill them in the refrigerator for at least an hour before serving. The chilling process will help the flans set even further, making them easier to unmold.

Tip 4: Unmolding and Serving the Flan

Unmolding and serving the flan can be a bit tricky, but with a few tips, you can ensure that your flans come out perfectly every time.
Unmolding the Flan
To unmold the flan, run a sharp knife around the edges of the ramekins to loosen the flan. Then, place a plate on top of the ramekin and invert it. The flan should slide out effortlessly.
Serving the Flan
To serve the flan, drizzle it with some caramel sauce, whipped cream, or fresh fruit. The flavors of almond and coconut pair perfectly with a variety of toppings.

Conclusion

Almond coconut flans are a delicious and easy dessert that anyone can make. Follow these tips to get the perfect almond coconut flans every time. Remember to use high-quality ingredients, prepare the flan mixture well, bake it correctly, and unmold it properly. With these tips, your almond coconut flans will be the star of any meal.

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