COCONUT FLAN
Provided by Marcela Valladolid
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Spray a 10-cup Bundt or tube pan with vegetable oil cooking spray.
- Drizzle the cajeta into the prepared pan, turning to coat the bottom and sides. Set aside.
- Using an electric mixer, beat the milks, eggs, vanilla extract, and salt. Pour the mixture into the pan. Place the pan inside a large roasting pan. Fill the roasting pan with enough water to come halfway up the sides. Cover the Bundt pan with foil.
- Bake until the center jiggles slightly when pan is moved, about 1 hour 40 minutes. Remove from the oven and let cool at room temperature for 30 minutes. Refrigerate, covered, for 3 hours or overnight.
- Turn the flan out onto a platter. Sprinkle with toasted coconut and serve.
CHOCOLATE COCONUT FLAN
Chocolate and coconut with a hint of cinnamon- the flavors of this Southwestern dessert are wonderful. Serve after your fajita or enchilada dinner for a muy bueno ending to your meal!Refrigeration time is not included in prep time. From a February 1984 issue of Bon Appetit featuring Simply Perfect Parties that showcase the flavors of the Southwest.
Provided by Leslie in Texas
Categories Dessert
Time 1h25m
Yield 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Set 2 6 cup Savarin (or ring) molds in large baking pan.
- Pour in enough boiling water to come halfway up sides. Set in oven.
- Cook sugar and water in heavy small saucepan until sugar dissolves, swirling pan occasionally.
- Increase heat and boil until syrup caramelizes.
- Pour half of syrup into each mold, tilting to coat sides.
- Quickly return molds to water bath.
- Gently blend milk, eggs, sugar, vanilla, cinnamon (if necessary) and salt in large bowl.
- Stir in coconut and chocolate powder.
- Divide mixture between molds; mixture should come to within 1/4 inch of top.
- Bake until custard is set and tester inserted in center comes out clean, about 50 minutes (reduce oven temperature if water starts to boil or custard may curdle).
- Remove from water bath and cool.
- Refrigerate for 3 hours or overnight.
- Before serving, invert onto platters.
Nutrition Facts : Calories 502.9, Fat 17, SaturatedFat 10.4, Cholesterol 228.6, Sodium 153.3, Carbohydrate 79.7, Fiber 2.1, Sugar 71.4, Protein 11.3
COCONUT FLAN
My grandmother used to make this recipe in Ecuador, it's been in the family for many years. I'm the only one who continues to make this recipe in my family. It's the easiest dessert that you can make. I love it and I hope you will too.
Provided by Viveca DelGiorno
Categories Desserts Custards and Pudding Recipes Flan Recipes
Time 4h30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the sugar in a nonstick skillet, and slowly melt over low heat without stirring. Shake the pan by it's handle to mix, but do not stir with a spoon. When the sugar has melted, pour into a 3 quart glass baking dish, coating the bottom.
- In a large bowl, beat the eggs with an electric mixer until smooth. Pour in the condensed milk, evaporated milk, coconut milk, whole milk, and vanilla; mix until well blended, about 2 minutes. Pour the egg mixture over the sugar in the pan. Place the pan inside of a larger dish and set in the oven. Fill the outer pan with water to 1 inch deep.
- Bake for 1 hour in the preheated oven, or until a toothpick inserted in the center comes out clean. Remove the flan from the water bath, and refrigerate until cold, 4 hours to overnight.
- To serve, run a knife around the edges of the dish to loosen the flan, then invert onto a serving dish.
Nutrition Facts : Calories 333.4 calories, Carbohydrate 40.3 g, Cholesterol 115.7 mg, Fat 15.9 g, Fiber 0.4 g, Protein 9.6 g, SaturatedFat 11.1 g, Sodium 127 mg, Sugar 39.3 g
More about "layered coconut chocoflan recipes"
COCONUT FLAN RECIPE (SMOOTH AND CREAMY) - EASY AND …
Web May 3, 2021 How to Make Coconut Flan. Preheat the oven to 350° F (180° C). In a nonstick medium skillet or saucepan, stir together sugar, water, and a few drops of lemon/lime and cook over medium heat until …
From easyanddelish.com
From easyanddelish.com
CHOCOFLAN RECIPE - THE ANTHONY KITCHEN
From theanthonykitchen.com
4.4/5 (54)Total Time 4 hrs 45 minsCategory DessertPublished Oct 22, 2019
KITCHN’S 30 BEST RECIPES TO COOK THIS JUNE 2023 | KITCHN
Web 18 hours ago Here are 30 of our favorite ideas for recipes to cook, drink, grill, and bake throughout the month ahead. Save all recipes 30. 1 / 30. 2-Ingredient Watermelon …
From thekitchn.com
From thekitchn.com
SIMPLE HOMEMADE COCONUT PUDDING - THE BAKING CHOCOLATESS
Web May 31, 2023 In large saucepan, using stove, whisk together the milk of choice, sugar, cornstarch, salt, egg and egg yolk (omit if making vegan) and then cook over medium …
From thebakingchocolatess.com
From thebakingchocolatess.com
LAYERED COCONUT CHOCOFLAN | DESSERTS, DESSERT TOPPINGS, KRAFT …
Web Discover a variety of recipes, cooking tips, and more today. Mar 22, 2020 - Kraft Canada Cooking is a great resource for meal ideas, easy food prep, and product details. Discover …
From pinterest.ca
From pinterest.ca
NO BAKE COCONUT CREAM LAYERED DESSERT - THE BAKING CHOCOLATESS
Web May 31, 2023 COCONUT PUDDING LAYER. Make homemade coconut pudding by doubling recipe and let cool before adding on top of cream cheese layer or for the super …
From thebakingchocolatess.com
From thebakingchocolatess.com
CHOCOFLAN - MEXICAN IMPOSSIBLE CAKE (IT'S SURPRISINGLY …
Web Feb 11, 2022 Cajeta is a Mexican caramel sauce made from goat milk. It is similar in color and consistency to the more known dulce de leche made using cow’s milk. Cajeta is …
From sidechef.com
From sidechef.com
You'll also love