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Coconut Flans

Coconut Flans


  • 2 tablespoons vegetable oil
  • 1 tablespoon plus 1/4 cup water
  • 3/4 cup sweetened flaked coconut
  • 1 13.5-ounce can unsweetened coconut milk
  • 1 vanilla bean, split lengthwise in half

Recipe Preparation

  • Whisk oil and 1 tablespoon water in small bowl to blend. Brush inside of eight 3/4-cup custard cups or ramekins with oil mixture. Combine 1 cup sugar and remaining 1/4 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Boil without stirring until syrup is deep amber color, brushing down sides of pan with wet pastry brush and swirling occasionally, about 9 minutes. Immediately divide caramel among prepared custard cups. Using oven mitts, tilt each custard cup to coat bottom with caramel. Place cups in large roasting pan.

  • Preheat oven to 350°F. Spread coconut on baking sheet. Toast in oven until light golden, stirring occasionally, about 10 minutes. Maintain oven temperature.

  • Combine coconut milk and milk in another medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil. Remove from heat. Cover; steep 10 minutes. Remove vanilla bean. Using electric mixer, beat egg yolks and 3/4 cup sugar in large bowl until thick and pale, about 4 minutes. Gradually whisk hot milk mixture into egg mixture. Whisk in triple sec. Stir in 1/2 cup toasted coconut.

  • Divide custard among caramel-lined custard cups. Pour enough hot water into roasting pan to come halfway up sides of custard cups. Bake until custards are almost set and move only slightly when cups are shaken gently, about 50 minutes. Remove custards from water. Cool slightly. Chill uncovered overnight.

  • Run small sharp knife around custards to loosen. To unmold each custard, place plate atop custard cup. Firmly grasp custard cup and plate and invert, shaking gently and allowing custard to settle on plate. Sprinkle custards with remaining 1/4 cup toasted coconut and serve.

Recipe by Patricia Quintana,Reviews Section

Cuban Flan de Coco (Coconut Flan)

This easy coconut flan recipe removes the “baking” nightmares many people have in the kitchen. If you have made a flan and it comes out as too liquidly or like cottage cheese, then read below to see some tips and tricks on how to prevent flan disasters.

One kitchen product that makes this process way easier is a flanera. A flanera is a flan mold that is made out of stainless steel and has a tight latching lid for efficient closure. This pan is made to make your job 10x easier at molding the flan into the right form.

You can find this product at your nearest latin supermarket or this flanera amazon link if you want it delivered right to your door.

This traditional Cuban flan recipe includes shredded coconut flakes and substitutes the evaporated milk with coconut milk for a slight coconut taste. The addition of condensed milk is also an ingredient that Cubans use in their flan. They’re many other flan flavor variations in the Caribbean Islands. For example, different flavors include mango, pina colada, and a delicious dark chocolate flan.

This is perfect for large special occasions like Thanksgiving, Christmas, or any other holidays when the family is together.

Delicious Caramelized Sugar

Some people have trouble making the delicious gooey caramel that covers the flan. It is very simple but many people do this step differently. One way of doing this is heating the sugar inside the flanera instead of doing it in a separate saucepan. We personally use the wet sugar method to caramelize in our recipe and the only difference is the added water. This practice helps with controlling the degree of caramelization as some people heat dry sugar quite quickly, resulting in a burnt taste.

Be careful when heating sugar as this can cause very painful sugar burns. Also, you do not want to walk away or do multiple things at once while caramelizing the sugar. It is easy to mess up this step in many flan recipes.

How to Bake a Flan in a Water Bath

Baking a flan in a water bath is essential to perfecting the flans texture. In Cuba, traditionally this is baked in a baño maría (water bath) inside of a pressure cooker instead of an oven.

Because flan is a type of custard, we will want to bake it slowly and not overcook the top or outer sides. To water bath, you place the flanera or similar baking pan into a larger baking pan (preferably one with taller walls). Next, you fill the larger baking pan with hot water up until the halfway mark of the flanera. This water evaporates at boiling point, keeping the water inside the oven at a fixed temperature.

They’re benefits of baking the coconut flan this way. A benefit from water bath baking a flan is insulating the outer part of the flan so it doesn’t cook too fast than the center part. Another benefit of doing this is to prevent the batter from curdling. No one will want to cut into a flan that breaks apart into a cottage cheese texture. Eww.

So, don’t be worried if you check your coconut flan before letting it cool, and it looks under-cooked. It will continue to bake inside of this water bath after taking it out the oven. It is also recommended to refrigerate the coconut flan for at least 4 hours to overnight before serving.

Coconut Flan

I was looking for a dessert, not too sweet and not chocolate, that would compliment and balance my Asian inspired menu for the lunar new year. You may be familiar with some of my other custard desserts creme caramel and coffee flan recipes. This coconut flan utilizes the same techniques and similar ingredients. The difference is that it uses coconut milk rather than cows milk, making it a good dairy free option.

Begin the process for coconut flan by making the caramel. Slowly melt the sugar and water in a heavy bottomed sauce pan. When the sugar is completely liquified and turns a beautiful golden color, it needs to be poured rapidly and carefully into six ounce custard baking cups or ramekins.

The next step is to make the custard. A custard is always a mixture of eggs, milk, sugar and flavorings. My recipes for creme caramel and coffee flan use milk and half and half respectively. For this coconut flan recipe, you will use unsweetened coconut milk, eggs, sugar, and vanilla or rum for flavoring. I chose to use dark rum to flavor the custard. The custard only needs to be gently whisked. Always strain the custard before pouring it into the ramekins to make sure that all of the egg particles have been removed.

The next step in preparing a custard before baking is to make a bain marie . A bain marie is literally a &ldquowater bath&rdquo that will allow the custards to cook slowly and gently. After you place the caramel filled cups in a deep glass baking dish, the cups will be filled with custard. Before placing the baking dish in the oven, fill the baking dish with boiling water half way up the sides of the ramekins. Voila, a bain marie to cook your coconut flans!

After baking and allowing the flans to set, they need to be cooled and refrigerated. It is best to make the flans the day before serving so they can set. I served mine with fresh strawberries. The coconut flan was the perfect ending to my lunar new year dinner. Happy Lunar New Year !

Nutritional values ​​of coconut flour

Remaining on the subject of gluten-free products, coconut flour represents a case in itself compared to flours obtained from the grinding of legumes (such as chickpeas and lupins), nuts (such as almonds, pistachios and flaxseeds) or alternative grains to wheat (such as corn flour). Its peculiarity lies precisely in the use of fresh fruit which, despite being subjected to a drying procedure, has a different nutritional composition compared to all the other ingredients mentioned above. This explains why coconut flour is richer in carbohydrates composed of simple sugars (6.4 g out of 100), and fiber (13.7 g). But the highest count is lipids, which reach 62 g, and here we need to make a clarification: they are above all “medium chain” saturated fatty acids (easily assimilated) which, while favouring the synthesis of cholesterol, others give us ready-to-use energy, a bit like mother’s milk, goat’s milk or some types of oils obtained from tropical fruits. In short, dehydrated coconut powder falls fully within the category of flour-condiments to be used sparingly, because they are very caloric: in fact, it provides about 600 calories per 100 g.

With a pastry brush, paint melted butter inside all of the molds of 2 mini-muffin pans.

Sprinkle sugar liberally over all of the molds, then turn the pans over and tap out the excess.

Preheat the oven to 350 F, and heat a pot of water on the stove.

Cream the butter with the sugar and the salt until fluffy.

Make sure the egg yolks and egg are at room temperature (you can warm them very briefly in the microwave if necessary). Add the eggs one at a time, blending well after each. The batter should be smooth. Stir in the coconut flavoring and the vanilla.

Fold in the fresh coconut. (If coconut is not finely grated, process it in a food processor or blender first).

Place each cupcake pan inside of a large pan with sides, like a roasting pan. Fill each mini cupcake mold almost full with batter.

Pour the hot water into the larger pan to a depth of about 3/4 of an inch, so that the muffin pan is sitting in a water bath, being careful not to let water splash into the batter. It sometimes helps to put the pans in the oven first, and then pour the water into the bottom pan, so that the water doesn't slosh around as you are moving the pans to the oven.

Bake custards for about 15 minutes, or until they are firm to the touch and light golden brown.

Let cool for 15 minutes on a rack. To remove custards, run a knife around the edge to loosen them from the pan and then gently flip them or lift them out. If they will not come out easily, chill them first.

Coconut Cream Flan

A couple of weeks ago, I was talking to one of my few female co-workers, and of course, the conversation turned to food. (I swear some people think that’s all I have to talk about!) I can’t remember exactly how the conversation went, but she asked me if I had a good recipe for flan because she wanted to make it for a dinner she was doing. I immediately got excited because I had bookmarked this recipe for Coconut Cream Flan from this month’s cookbook of the month – The Pastry Queen. I told her I would get the recipe for her, and I was really excited so that we would be able to share our experiences about the flan.<

My husband was super excited for me to make this flan, as flan is one of his favorite desserts. I’m surprised it has taken me so long to make it!! But because of things going on this month, I didn’t get around to making this until Wednesday night, and we ate it last night.

I had actually never made flan before this. But just to compare recipes, I took out my Baking From My Home to Yours to compare the flan recipe in there to this flan recipe. I remembered seeing some wonderful flans when the Tuesdays With Dorie group made her recipe. And to compare these recipes – they are very different! With this recipe, everything is just mixed together, poured into the baking dish, and baked. Dorie’s is much more complex, making a custard before baking. While I can’t compare the two, since I haven’t had Dorie’s, I can say that this recipe is much easier – especially if you are afraid of making custards. As for the taste, though, (again, I can’t really compare since I haven’t had both), I am guessing that Dorie’s is probably creamier than this recipe. I really liked this recipe, but I do wish it was a bit creamier.

The biggest issue I had with this recipe was making the caramel. It is just melted sugar for this recipe. You are supposed to melt the sugar, then pour it into your dish and swirl it to coat the bottom and sides. This did not work for me. The first time, I know I overcooked the sugar and it immediately hardened once it hit the dish. The second attempt wasn’t much better, even though I didn’t cook the sugar as long. Still turned hard as soon as it hit the dish. I just went with it at that point. In the end, only a little of it was still stuck to the top of the ramekin, but I do think there are probably better methods for this. I thought I had troubles because I often have issues with melting sugar, but my co-worker said that she had problems with it too. In fact, it took her 3 tries until it mostly worked for her!

One word of advice for any of you that haven’t worked with cream of coconut before – it separates in the can, so it’s best if you dump it out of the can and whisk it all together. In fact, I wish I would have put it in the blender and really smoothed it out, but I didn’t, and it still worked out. But it might give you a bit of trouble if you just dump the can into the whole mix and then try to smooth it out.

So, how did I like it? My husband absolutely loved it. I halved the recipe and made it into two large portions. He devoured his, plus half of mine. I really liked it, but it was a bit too sweet for me. I made it through half of mine, and then I was sweeted out. I really loved the coconut flavor – it really does have a starring role in this. I think this would make a great dessert for the upcoming Cinco de Mayo, but I would keep the portions on the smaller side if you don’t like things overly sweet.

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Lightly oil 4 oven-proof ramekins.

Rinse orange in hot water, wipe dry and finely grate zest. Squeeze juice from orange. In a small pot, mix 50 grams (approximately 1/2 cup) powdered sugar with the tequila and 4 tablespoons orange juice and bring to a boil. Cook over medium heat until thickened and golden brown. Divide caramel evenly among the ramekins, swirling to coat bottoms, then sprinkle in the raisins.

Halve vanilla bean lengthwise and scrape out the seeds with the back of the knife. Rinse lemon in hot water, wipe dry and finely grate the zest. Stir together coconut milk, eggs, the remaining powdered sugar, vanilla seeds, and orange and lemon zest in a bowl, then divide among ramekins.

Place ramekins in a baking dish and add enough boiling water to come halfway up the sides of ramekins (to keep the flans from overbaking). Carefully trasnfer baking dish to preheated oven at 150°C (fan not suitable, gas: mark 1-2) (approximately 300°F) until the centers are just set but still wobbly in the center, 35-40 minutes.

Remove the flans and let cool slightly before chilling in the refrigerator for about 1 hour.

While the flans are cooling, prepare the prickly pear salad:. Wearing rubber gloves, cut the prickly pears in half lengthwise and spoon out the flesh from the skins.

Cut cactus pear flesh into cubes. Squeeze juice from lime and mix with the brown sugar and coconut liquer. Add pear and let marinate for 30 minutes.

Run knife along the inside of the ramekins to loosen flans, then invert each onto a serving plate. Top with prickly pear salad, garnish with mint and serve. (The flans can be kept for up to 2-3 days, covered, in the refrigerator. The longer they stand, the more caramel will dissolve, so the flans are best the same day.)

Beachside coconut flan

I do love the change of seasons in the Eastern United States. The fall leaves change to different shades and make fluffy mountains where the boys jump a thousand times in a single day. I also like the smell of winter winds waiting around the corner as our home heating starts to warm up. And I have so much fun getting all of us coats and hats and gloves, something I never did growing up.

But I do miss my piece of beachside coconut flan. The one I used to have in Acapulco, many Decembers ago, growing up. My favorite was from Pipo’s, a restaurant in “la Costera”, an old neighborhood along the beach. It has a creamy and smooth layer on top that blends into a bottom layer of softened and nicely chewy coconut. I have tried a couple versions and the best one is also the simplest one.

First, make homemade caramel. Some cooks like to make caramel mixing sugar with lime juice or water, I prefer the most straightforward way: plain sugar over low-medium heat. Simply pour sugar onto a saucepan and gently tilt the pan, here and there, as the sugar starts to melt.

You need to be a bit patient, as the caramel is jealous: if you leave it unattended it will burn and taste bitter.

As it starts to melt it will look like this… glorious mountain shapes of sugar starting to caramelize… Once it becomes liquid you have choices. The lighter the color of the caramel, the mellower the taste. If you let it brown it will gain a deeper flavor, more nutty and strong. However, if you let it brown too long, it may taste bitter. And that can happen fast.

This is the color I like. It is rich, with a lot of personality and makes a great combination with the sweet and mellow flan.

Quickly pour it into individual molds or round tube pan, it does harden fast.

Now it’s time to make the flan. As much as you had to be patient and careful with the caramel (after you make it a couple times it becomes an easy task) making the flan requires a minute of mixing a couple things in the blender.

The secret to this coconut flan is to use unsweetened dried shredded coconut, now found in many stores like Whole Foods or Trader Joe’s. It sounds redundant, but sweetened coconut makes it too sweet and gives the flan a shallow taste.

Pour a can of sweetened condensed milk, a cup of water, a couple eggs and the coconut in the blender. Puree until smooth and pour over the hardened caramel.

Place it in a hot water bath, a baking dish filled with hot water up to at least half the height of the molds, and place it in the oven, about 35 minutes later, you have your flan.

Now, everyone has their favorite flan. As far as I have tried there’s orange, chocolate, rum, cajeta (similar to dulce de leche), rompope (eggnog), pine nut, pecan, and ancient style.

As the Fall and Winter colors and sounds make their way into your home this year, you may want to try a piece of beachside flan. It will bring you a couple steps closer to the beach, the ocean breeze, nice warm comfort, and why not, fresh coconut from those shady palm trees.

Traditional Flan Custard

Flan, a creamy custard topped with caramel sauce, dates back to the Roman empire and was often made to use up extra milk and eggs. It became popular all over Europe and, when Columbus came to America, it is said that he introduced the dish to Indigenous peoples. The dish then became popular all over the Americas. It is especially popular in Mexico, where the delicious dessert has been perfected and incorporated into culinary traditions.

This sweet and silky custard is made with few ingredients. With a mild but distinctive flavor and just enough sweetness to make it special, flan is the perfect dessert after a heavy meal. It also makes a beautiful addition to dessert tables on special occasions and can be made in individual serving dishes. The classic presentation is, however, a whole round flan of 9 to 12-inches in diameter, flatter than cake, that you'd slice and serve with a spoonful of caramel.

For this recipe, you need a 9-inch glass or metal pie plate and an additional larger baking or roasting pan. The larger pan needs tall sides to help bake the flan in a bain-marie—a technique in which a bigger container carries water and a smaller container carries the mixture that needs to be cooked in the oven. This process creates gentle heat around the flan and helps it cook without burning the caramel. If you have any leftovers, refrigerate, covered, for up to two days.

Coconut Cream Cheese Flan (Flan De Coco)

This coconut cream cheese flan (flan de coco) recipe is out of this world. And I don’t even like flan like that. But this…THIS! The cream cheese is the key here, it lends a velvety, almost cheesecake-like texture to the flan, and prevents any of that rubbery egginess that some bad flans are known for (yea, GOYA, I’m looking at you). The coconut cream lends the perfect amount of tropical sweetness to the mix. This is a classic coconut flan recipe that your friends and family will beg for over and over again.

Let me share some important tips before you get started, to make sure you end up with a spectacular coconut cream cheese flan. First, caramel is a pain in the butt to make. To minimize any potential issues, once you combine the sugar and water, stir to combine, then don’t stir it again until you’re ready to add the butter. Stirring while it cooks will cause some sugar to crystallize on the edge of the pan, and can cause the caramel to crystallize.

Also, don’t overmix your flan mixture. Excess bubbles will cause bubbles to form while cooking, leaving your flan with a speckled exterior that’s not super smooth.

5 large eggs + 1 egg yolk*
1 12oz can evaporated milk
1 14oz can sweetened condensed milk
1 8oz package of cream Cheese, room temp
1 15oz can cream of coconut
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
A pinch of salt

*NOTE: Don’t have large eggs? Don’t worry. Use this handy egg conversion chart to figure out how many eggs you should use based on the size you have.

1 1/4 cups sugar
1/2 cup water
1 tablespoon butter

Preheat your oven to 350F. Melt the sugar with 1/2 cup of water in a saucepan. Stir to dissolve the sugar. When the mixture turn a deep golden color, remove it from the heat, stir in the butter, and pour the caramel into the pan you’re going to make the flan in.

Tilt the pan to evenly coat the bottom with caramel. It will harden quickly, so work fast! Set the pan aside to cool while you make the custard.

To make the custard, pour the eggs, egg yolk, cream cheese, coconut cream, evaporated milk, condensed milk, vanilla, cinnamon and salt into a blender. Blend for 1-2 minutes, until it’s nice and smooth and the cream cheese is fully incorporated.

To ensure that the flan is as smooth and creamy as possible, first pour the mixture through a fine mesh strainer.

Pour the strained custard mixture over the caramel. You may hear some cracking, that’s perfectly ok.

Place the flan pan into a large oven safe pan to form a water bath. You’ll want to pour hot water into the vessel, so that it goes at least half way up the sides of the flan pan.

Cover the flan pan with aluminum foil, and place the water bath in the oven.

Bake for 80-90 minutes, or until the edges of the flan are set, but it’s still slightly wiggly in the middle. Once it’s done, refrigerate for at least 8 hours, or overnight.

When you’re ready to serve, run a thin knife around the edge of the mold, then place a large plate over the pan, and invert it. You should hear the glorious squishing sound of the flan coming loose from the pan, and plopping onto the plate. Marvel at your work!