Marta’s Quesillo With Coconut

Marta Hudson


This has been a hit, the many times I make it. Perfect for when in a hurry, its so forgiven that no matter what I change, it always, without fault, turns out to be delicious! It is kind of like a custard, or flan, but super easy to make. The only challenge is the caramel, which I advise to make it the way you know how. Some make it with just the water and sugar, and some add a little butter. Either way, will work fine!


★★★★★ 1 vote

40 Min



  • 1 c
  • 2
    cinnamon sticks
  • 1/2 c
  • 1/2 stick
  • 1 c
    shredded coconut

  • 1 can(s)
    condensed milk
  • 1 can(s)
    coconut milk
  • 6 large
  • 1 tsp
    pure vanilla extract

How to Make Marta’s Quesillo With Coconut


  1. Preheat the oven to 350°F.
    Make the caramel. Boil the cinnamon sticks in water for 5-10 minutes to make a nice aromatic infusion. Add the butter and sugar, stirring well with a wooden spoon. Reduce the heat to low and continue to cook until the color changes to golden brown. When the caramel begins to bubble and thickens, pour it into a 13x 9 glass baking dish, covering the entire bottom of the pan.
  2. Discard the cinnamon sticks and layer the shredded coconut over caramel. Set aside.
  3. Put the condensed milk, coconut milk, eggs, and vanilla in a blender and blend on high 2-3 minutes until foamy. Pour over the prepared caramel and coconut in the baking dish and bake between 30 - 40 minutes depending on the depth of the dish. Bake until golden brown and it looks like a cake.
  4. Test for doneness with a toothpick. If it doesn’t stick to the toothpick, it’s done. Let it cool and refrigerate. Serve with fruit on the side such as berries, peaches in syrup, mandarin oranges, or figs. Garnish with mint leaves and pomegranate seeds if available.

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