COCONUT FLAN (COCONUT CUSTARD)


Sweet Water From The Well Recipe

By Sweet Water From The Well SweetWaterFromTheWell


Rating:
Serves:
10
Prep Time:
Cook Time:
Method:
Convection Oven
Comments:

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.

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Fruit
Regional Style: Puerto Rican
Other Tags: For Kids, Healthy


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14 Comments

user
Sweet Water From The Well SweetWaterFromTheWell
Apr 26, 2013
This is excellent recipe you will try. Custard is the same like flan, but flan is a word use in french language and spanish too and custard is the word used in english language, remember the flan concept come to the France gastronomy. I used two word for title because theres some people who know with different word but is the same meaning that is the reason I put the word in parenthesis
user
Susie Rae Imgettingtiredofthis
Apr 25, 2013
Has anyone actually tried this one??? What do you think?

Also, is there diffences between a "custard" and a "flan"???
user
Susan Feliciano frenchtutor
Aug 3, 2012
Looking forward to trying this recipe. My husband is from Ponce in PR, and he remembers coconut flan as a boy.
user
Yolanda Colon yoli_88
May 14, 2012
Being Puerto Rican myself, Sometimes it's hard to find recipes. Very happy to find your coconut flan. My mom used to make it when she was alive. Mexican Flan is to heavy so very happy to find flan here.Plan to make it this weekend.
user
Sweet Water From The Well SweetWaterFromTheWell
Feb 3, 2012
hello

Not is too sweet remember is coconut milk and this dont have sugar, the sugar there's inside the condensed milk. please don't buy coconut cream because that had sugar, is coconut milk because dont had sugar