COCONUT FLAN (COCONUT CUSTARD)

Recipe Rating:
 2 Ratings
Serves: 10
Prep Time:
Cook Time:
Cooking Method: Convection Oven

Ingredients

COCONUT FLAN (COCUNUT CUSTARD)
(INGREDIENTS)
2 can(s) 13.5 ounces (each one) coconut milk
2 can(s) 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

The Cook

Sweet Water From The Well Recipe
Cooked to Perfection
Hatillo, PR (pop. 4,439)
SweetWaterFromTheWell
Member Since Jun 2011
Sweet Water's notes for this recipe:
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.
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Directions

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.
Comments

1-5 of 14 comments

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user Dawn Beye dawnb08 - Jun 27, 2011
I'm going to try this! Thanks for sharing.
user Sweet Water From The Well SweetWaterFromTheWell - Jun 27, 2011
Thank you you can try and if you need any help let me know and I can help you for your comment
user Kim Biegacki pistachyoo - Jul 20, 2011
Kim Biegacki [pistachyoo] has shared this recipe with discussion group:
Puerto Rico
user Karla Everett Karla59 - Jul 21, 2011
Karla Everett [Karla59] has shared this recipe with discussion group:
COCONUT LOVERS UNITE
user Kate Benefiel TheMrsB - Aug 8, 2011
how many ounces for the cans of coconut milk and condensed milk? and what size mold?(inches?)

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