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Flan de Coco (Coconut Flan)

SUBMITTED BY: Baking Addict      PHOTO BY: Migdalia Cruz

"A delicious, tropical coconut flan -- authentically Caribbean!"
PREP TIME  10 Min
COOK TIME  1 Hr
READY IN  9 Hrs 10 Min
SERVINGS & SCALING
Original recipe yield: 12 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 1/2 cups white sugar
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 fluid ounce) can evaporated milk
  • 1/2 cup milk
  • 6 eggs
  • 1/2 cup fresh shredded coconut

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2007 by Deena
I was looking for a recipe to replicate the coconut flan I had while in Costa Rica. This recipe came very close! I didn't do the sugar layer, only the flan itself. Maybe next time, I will do the entire recipe as described. My husband and co-workers all agree this is a good recipe!

5 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 14, 2007 by SPRINGSMERMAID
This was fantastic! I used fat-free sweetened condensed milk and splenda inside the flan while using real sugar for the carmelized part. I baked it in ramekins in a pan of water. The texture was perfection and the taste was wonderful! Even my egg-boycotting daughter loved every bite!

3 users found this review helpful
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 18, 2008 by mommymeggy
Very very sweet. Be careful not to overbake.

2 users found this review helpful


 
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Recipe Submitter:

Baking Addict
Photo by Baking Addict
Cooking Level: Intermediate
Living In: Wichita, Kansas, USA
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NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 293

  • Total Fat: 8.8g
  • Cholesterol: 126mg
  • Sodium: 109mg
  • Total Carbs: 46.9g
  •     Dietary Fiber: 0.3g
  • Protein: 8.1g

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