-
-
My review
Coconut Flan
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."
Added to shopping list.
Go to shopping list.
Ingredients
4 h 30 m servings 333Original recipe yields 12 servings (1 large flan)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 4145 Ratings
-
-
-
-
-
Most helpful positive review
4/30/2007
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 bett...
Most helpful critical review
4/14/2009
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.
Most helpful
Most positive
Least positive
Newest
4/30/2007
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 bett...
9/14/2007
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
6/10/2008
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.
6/3/2007
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...
6/30/2009
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 wa...
4/14/2009
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.
9/23/2008
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 t...
3/8/2009
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 t...
7/30/2007
This is a bad recipe. The flan had no taste - not enough coconut or vanilla. There was not egough egg to set the large amount of liquid in the baking time specified.