Best Coconut Flan Or Coconut Custard Recipes

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FLAN DE COCO (COCONUT FLAN)



Flan de Coco (Coconut Flan) image

Enjoy this easy gluten-free coconut flan (flan de coco) recipe to make one of the most impressive desserts. Made with condensed milk and topped with caramel, this delicate custard is worth making at least once in a lifetime. But once you try it, you will indeed repeat that experience!

Provided by Irina

Categories     Custards

Time 1h

Yield 8

Number Of Ingredients 9

14.5 oz (410 g) evaporated milk
14 oz (395 g) sweetened condensed milk
1 1/2 tablespoons (20 g) brown sugar
6 whole eggs
2/3 cup + 3 tablespoons (205 ml) cold water
4.4 oz (125 g) shredded coconut
2/3 cup + 3 1/2 tablespoons (200 g) granulated sugar
10 teaspoons (50 ml) water
0.3 oz (10 g) roasted coconut chips

Steps:

  • Preheat oven to 390 F/200 C.
  • 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.
  • Remove the pan from the oven and set it aside to cool at room temperature in the water bath. Then remove the flan pan.
  • Once the flan is cool, slide a knife blade between the custard and the mold. Then place a serving plate on top of the mold and flip the flan quickly using a sharp move. The flan will be covered with caramel on top, while the coconut forms a biscuit-like base.

Nutrition Facts : ServingSize 1 slice, Calories 433 calories, Sugar 55.5 g, Sodium 167 mg, Fat 16.7 g, SaturatedFat 10.7 g, Carbohydrate 62.1 g, Fiber 1.4 g, Protein 12.1 g, Cholesterol 154 mg

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



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

COCONUT FLAN



Coconut Flan image

Provided by Food Network

Categories     dessert

Time 4h50m

Yield 6 to 8 servings

Number Of Ingredients 6

1 1/2 cups sugar
2 cups coconut milk
6 eggs
1 tablespoon rum
Zest of 2 limes
1/2 cup shredded coconut, toasted

Steps:

  • Preheat the oven to 350 degrees F. Bring a full kettle to the boil for a water bath.
  • Melt 1 cup sugar with a spoonful of water in a heavy-bottomed saucepan over medium-high heat until the sugar dissolves. Do not stir with a spoon. Swirl the pan slightly over the heat, until the sugar turns golden. Pour the sugar into an 8-inch metal cake pan, swirl to coat the bottom and sides. The sugar will harden in about 5 minutes.
  • Meanwhile, whisk together the coconut milk, eggs, rum and remaining 1/2 cup sugar. Strain the custard over the hardened caramel. Scatter over the lime zest and toasted coconut, and swirl a bit with a spoon to blend evenly. Set the cake pan in a roasting pan and add enough boiling water to come halfway up the cake pan. Bake in the water bath until set, about 40 minutes. Cool. Refrigerate the flan at least 4 hours before serving. When ready, dip the bottom of the pan in warm water, place a large plate over the top of the pan, and invert. The flan should unmold easily with the caramel sauce.

COCONUT FLAN OR COCONUT CUSTARD



coconut flan or coconut custard image

i have done this recepi ,lots of time and ,it's a winner in my home , you got to try it.

Provided by rosa rivera

Categories     Other Desserts

Time 1h30m

Number Of Ingredients 9

ROSA'S COCONUT FLAN
2 can(s) evaporated milk
3 can(s) coconut milk, unsweetened
2 can(s) sweetened condensed milk
1/2 tsp salt
2 tsp cinnamon, ground
1 Tbsp vanilla extract
8 large eggs
1/2 c sugar

Steps:

  • 1. in a large bowl combine eggs ,beat 1 minute ,then add coconut milk, evaporated, and condence milk stir together,add vanilla and cinnamon and salt ,stir 1 minute more ,when well blended, put aside take a saucepan put the sugar in at medium heat let the sugar melt til golden brown, put in a lasagna or a deep pan about the same size put the melted carmel sugar all around the pan inside,put flan mixture into the pan on top of caramel,then take a larger pan put some water in the flan pan. in the larger pan w/ water, put in hot oven of 350 degrees for an hour ,insert a tooth pick to see if it comes out clean, it will look golden brown or darker, let get it cool when totally cool'' insert a knife all around the pan to separate the flan, put a flat plate on top of pan ,then holding, it very tight turn the flan pan upside down ,be careful if the syrup spills, just do it quick and u will see a beautiful flan with the syrup of the caramel over the flan. your family will love the coconut taste and the creamy flan. serves about 6 or more, enjoy tyhe flan and bon appetitte.

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