Coconut Flan Recipe - Allrecipes.com
Coconut Flan Recipe
  • READY IN 4+ hrs

Coconut Flan

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 large flan Change Servings
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  • PREP

    20 mins
  • COOK

    10 mins
  • READY IN

    4 hrs 30 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. To serve, run a knife around the edges of the dish to loosen the flan, then invert onto a serving dish.
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Reviews More Reviews

Most Helpful Positive Review
May 12, 2007

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!

 
Most Helpful Critical Review
Apr 14, 2009

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.

 
Sep 14, 2007

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

 
Jun 10, 2008

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.

 
Jun 07, 2007

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.

 
Sep 23, 2008

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.

 
Jul 01, 2009

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!

 
Mar 10, 2009

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.

 

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Nutrition

  • Calories
  • 333 kcal
  • 17%
  • Carbohydrates
  • 40.3 g
  • 13%
  • Cholesterol
  • 128 mg
  • 43%
  • Fat
  • 15.9 g
  • 24%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 9.6 g
  • 19%
  • Sodium
  • 127 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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