Recipe by Viveca DelGiorno
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (14 ounce) can
sweetened condensed milk
1 (12 fluid ounce) can
1 (15 ounce) can
1 1/2 cups
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!
I made this recipe exactly as written. The flan had a great texture and colour, but the taste was rather... I will not be making this particular version of Coconut Flan Again.
suggestion: I made another flan recipe and added cream of coconut (sweeter and creamier than coconut milk)+ low fat sweetened condensed milk + 2 eggs + 4 egg whites + 2tsps vanilla extract
This flan turned out very well. I followed the recipe exactly except I add 1/4 teaspoon of almond extract. I think the almond extract enhanced the coconut taste and made it delicious.
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.
I loved it! I did, however, take the recommendations and substitute Creme de Coconut for the coconut milk. I also added a teaspoon of coconut excract. The coconut flavor was perfect and it was a very sweet flan. Excellent!
I used 2 egg yolks and 4 egg whites, as one reviewer suggested, and used 2 tbsp of coconut extract. The alcohol taste from the coconut extract was a bit strong, but it was still very good. I'm thinking of boiling the extract in the milk next time to get rid of the alcohol.
I made this recipe over the weekend at the request of my mother who is a flan lover. I did not have coconut milk so I substituted with equal amount of grated coconut. I think it gave it a nice texture. I had to adjust cooking time to 2 hours because at the end of the first hour it was still very liquid in the middle. I used a 3 qt glass (pyrex) baking dish as indicated. Overall great tasting dessert. Will make it again really soon.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 143
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to put a tropical twist on traditional flan.
This creamy flan custard will become everyone's favorite dessert.
See how to make a simple flan with a creamy, custardy texture.