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coconut flan (coconut custard)

(2 ratings)
SweetWaterFromTheWell avatar
Recipe by
Sweet Water From The Well
@SweetWaterFromTheWell
Hatillo, PR

This recipe is perfect and is from Puerto Rico is my personal recipe and I am so happy to share with you, please try this original recipe but you can vary according to your taste, for example: You can use coconut extract instead of vanilla extract if you want a more intense flavor of coconut. You can also change the condensed milk for coconut cream. Remember that when I say in ingredients: coconut milk you need not confuse coconut cream with coconut milk. Coconut cream is pre-sweetened coconut milk, coconut milk is just coconut milk does not carry direct sugar. The names can get with these Coconut Milk at the supermarket.

(2 ratings)
yield 10 serving(s)
prep time 30 Min
cook time 1 Hr 30 Min
method Convection Oven

Ingredients For coconut flan (coconut custard)

  • COCONUT FLAN (COCUNUT CUSTARD) (INGREDIENTS)
  • 2 can
    13.5 ounces (each one) coconut milk
  • 2 can
    14.5 ounces (each one) condensed milk
  • 8
    whole eggs
  • 1 Tbsp
    pure vanilla (not imitation)
  • 1 Tbsp
    grated coconut
  • 1 tsp
    butter (warm and melt the butter)
  • CARAMEL (INGREDIENTS)
  • 1 c
    water
  • 1/2 c
    white sugar
  • 2 Tbsp
    pure vanilla

How To Make coconut flan (coconut custard)

  • 1
    Caramel (Procedure) Put water in a pot then put the sugar and add vanilla. Use a medium heat. Do not touch the mix with spoon or knife, do not touch it with anything, let alone integrate the mixture. You can see that more and more bubbles will emerge slowly. When the bubbles are rather slow and the color is brown the caramel is removed immediately and pour the caramel into the mold where you will put the coconut custard, please do not touch the caramel with nothing just move the pan slowly to the caramel is distributed only slowly into the pan and let it cool.
  • 2
    Coconut flan (Procedure) Mix all ingredients in the blender except the shredded coconut, the shredded coconut leave it for later. Then put the mix in a bowl and put the shredded coconut to the mix and move it with a spoon for integrated into the mix, this is to prevent damage shredded coconut in blender. Place the mixture into a mold previously caramel and put it in water bath at 325 degrees for 1 hour FG, Introduces a knife dipped in the middle to see if you are ready and if it comes to mixing just leave it a bit more and upload the fire 350 FH, but always careful not to burn the dessert. When the knife come out without mixture custard is ready. Let cool before turning out and spend a knife around the edges to lift it off, place a large plate on and put up with it and thus to the stripping welts.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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