Coconut Flan

SUBMITTED BY: Viveca DelGiorno PHOTO BY: SHEWETT

"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."

PREP TIME	20 Min
COOK TIME	10 Min
READY IN	4 Hrs 30 Min

SERVINGS & SCALING

Original recipe yield: 1 large flan

USMETRIC

About scaling and conversions

INGREDIENTS

6 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 (15 ounce) can coconut milk
1 1/2 cups whole milk
1 teaspoon vanilla extract
1 cup white sugar

READ REVIEWS (10)

DIRECTIONS

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.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jun. 7, 2007 by SHEWETT

I thought this was very good, especially the next day. I added 1 tsp coconut extract for a more coconut flavor, but next time I will add at least 2 like an earlier reviewer stated. I also only used 4 eggs, because that's what I had on hand. It still was yummy.

2 users found this review helpful

Reviewed on Aug. 21, 2007 by Belle

The recipe works just fine as it's listed, and the texture was absolutely perfect. The carmelized sugar was awesome. The only problem was that the flan itself was almost bitter, no sweet flavor as you would expect from the ingredients. The sugar helped, though.

1 user found this review helpful

Reviewed on May 12, 2007 by Gina

I made this recipe twice, the first time as written and I could barley taste the coconut. So the next time I made it I used 2 1/2 tsp. coconut extract & 1/2 tsp. of vanilla and it was much better - the coconut taste is perfect. I made it for a party of 20 and everyone said it was PERFECT. It takes 1 hr. & 20 minutes to cook if you use 1 large dish. Easy to make and definately a keeper!

1 user found this review helpful

MORE MEMBER REVIEWS