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Coconut Flan is a variation on a sweet custard dessert that is popular throughout Latin American and Europe. It is a simple yet elegant finale to any meal.
Original reipce makes 2 dozen Change Servings
PREHEAT oven to 350° F.
HEAT sugar in small, heavy-duty saucepan over medium-low heat, stirring constantly, for 3 to 4 minutes or until dissolved and caramel-colored. Pour onto bottom of 9-inch-round cake pan; quickly swirl around bottom to coat.
PLACE coconut milk, sweetened condensed milk, eggs and coconut extract in blender; cover. Blend for 5 seconds. Pour into prepared pan; cover lightly with foil. Place pan in large roasting pan; fill roasting pan with warm water to about 1-inch depth.
BAKE for 1 hour, 25 minutes or until knife inserted near center comes out clean. Remove flan from water. Cool on wire rack. Refrigerate for 4 hours or overnight.
TO SERVE, run small spatula around edge of pan. Invert serving plate over pan. Turn over; shake gently to release. Garnish with whipped cream and toasted coconut flakes.
|Calories from Fat||180|
|Total Fat 20g||31%|
|Saturated Fat 16g||78%|
|Total Carbohydrate 39g||13%|
|Dietary Fiber 0.5g||3%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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