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    Posted In: Cuban Recipes, Desserts, Holiday Recipes
    November 24, 2014 — Updated October 20, 2019 — by Julie — Leave a Comment

    Home » Delish » Desserts » Coconut Flan

    Coconut Flan

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    Flan de coco is a delicious custard made with eggs, vanilla extract, condensed, evaporated, and coconut milk.

    You’ll also love Coconut Tres Leches, Japanese Cotton Cheesecake, and M&M Brownies!

    Coconut flan topped with shredded coconut

     

    Boy does this coconut flan bring back memories. My mom would make this almost every weekend when I was a kid and my brother and I would devour it. 

    This is probably one of the easiest desserts to make. The toughest part is making the caramel sauce. Once the caramel sauce is done everything else is super easy. Literally, place all of the remaining ingredients into a blender and done. 

     

    Tips for a delicious flan de coco:

    • Toast the shredded coconut to give it a little extra color.
    • Add a bit of rum if you’re feeling frisky. 

     

    Coconut Flan | Flan de Coco Recipe & Step-by-Step Video from Cooked by Julie

    More Flan Recipes

    • Flan de Guayaba
    • Chocoflan
    • Flan

     

    Coconut Flan

    Print Recipe Pin Recipe
    Course: Dessert
    Cuisine: Cuban
    Prep Time: 5 minutes
    Cook Time: 1 hour 20 minutes
    refrigerate: 4 hours
    Total Time: 1 hour 25 minutes
    Servings: 8 servings
    Calories: 368kcal
    Author: Julie Maestre
    A creamy coconut custard loaded with coconut milk and shredded coconut. The perfect dessert for the Holidays.

    Ingredients

    • 14 oz can of condensed milk
    • 12 oz can of evaporated milk
    • 1 can of coconut milk
    • 5 eggs
    • 1 tsp vanilla extract
    • 1/4 cup sweetened shredded coconut
    • 1 cup sugar
    • 1/4 cup water

    Instructions

    • Add the sugar and water to a saucepan and cook it over medium heat for about 15 mins, until it turns into a brown color.
    • Place the caramel into your baking dish, sprinkle 2 tbsp shredded coconut over the caramel, set aside.
    • Add the evaporated milk, condensed milk, coconut milk, eggs, remaining shredded coconut, and vanilla extract into the blender and then place the blended mixture into the baking dish.
    • Place the baking dish in a bigger baking dish and add some boiling water to create a water bath this will help the flan cook evenly.
    • Bake in a preheated oven at 350 degrees for 1 hour and 20 minutes.
    • Refrigerate for a minimum of 4 hours before serving.
    • Garnish with shredded coconut and enjoy!

    Video

    Nutrition

    Calories: 368kcal | Carbohydrates: 57g | Protein: 10g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 131mg | Sodium: 155mg | Potassium: 360mg | Sugar: 57g | Vitamin A: 385IU | Vitamin C: 2.1mg | Calcium: 267mg | Iron: 0.7mg
    Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!

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    Filed Under: Cuban Recipes, Desserts, Holiday Recipes

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    Hi, I'm Julie! I’m extremely fortunate to make a living doing what I truly love – creating and sharing my favorite “can’t live without” recipes with readers from all over the world.

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