Best 5 Coconut Flan Cake Recipes

FLAN DE COCO (COCONUT FLAN)

Steps:

• Preheat oven to 390 F/200 C.
• in a saucepan, pour water, add sugar and bring to boil. Once the caramel turns into a golden color, pour it into the bottom of a 9-inch/23 cm pie pan and let it cool down.
• To make the custard, in a separate bowl, add whole eggs and brown sugar and whisk with a hand whisk. Add evaporated milk and combine. Add sweetened condensed milk and cold water, whisk again. Finally, add coconut and mix.
• Pour the preparation into the pie tin, over the caramel. Place the tin inside a large frying pan, bring on the oven rack, and carefully add hot water. The water level should reach about halfway up the flan tin. Bake the flan for 30 to 35 minutes minutes.
• Remove the pan from the oven and set it aside to cool at room temperature in the water bath. Then remove the flan pan.
• Once the flan is cool, slide a knife blade between the custard and the mold. Then place a serving plate on top of the mold and flip the flan quickly using a sharp move. The flan will be covered with caramel on top, while the coconut forms a biscuit-like base.

EASY VEGAN FLAN (NO-BAKE!)

Steps:

• Start by getting out 4 individual ramekins; ideally they should be 3-4 inches in diameter (at the base) and 2-3 inches deep. Place them within easy reach.
• CARAMEL: Add the coconut sugar, salt, vanilla extract, and water to a medium saucepan and turn on medium-low heat. Set a timer for 3 minutes and stir constantly while cooking - the sugar will dissolve and the mixture should start to bubble vigorously and thicken slightly. Stick with it! If it is only gently bubbling, turn up your heat very slightly. Or if it's smelling burnt at all, turn heat down. As soon as the 3-minute timer goes off, quickly distribute the caramel between your 4 prepared ramekins (~1 heaping tablespoon per ramekin). Set aside.
• CUSTARD: You can rinse the same saucepan with hot water and use it for the custard, or choose another - make sure whatever pan you choose is deep enough to hold 4 cups (950 ml) of boiling liquid.
• Add the salt, cornstarch or arrowroot, agar agar, maple syrup, and vanilla extract to the cooled (or room temperature) saucepan and whisk together until few lumps remain. Then add the coconut milk and whisk vigorously until well combined.
• Place the saucepan over high heat, whisking continuously until the mixture comes to a boil. This should take about 5-7 minutes. Then reduce the heat to medium low and set a timer for 2 minutes. Continue whisking until the timer goes off. The mixture will have thickened but should still be quite loose and pourable.
• Carefully distribute the custard between the ramekins, on top of the caramel. Let the flan cool for 5-10 minutes before transferring it to the refrigerator. Refrigerate for 3 hours, uncovered. If chilling for more than 3 hours, cover lightly with foil, leaving room for a bit of ventilation.
• Once set, you can eat your flan straight from the ramekins with a spoon, or carefully remove them by loosening the edges with a butter knife and turning them upside down onto a plate. You may need to shake gently and tap the bottom to help them slip out!
• Best enjoyed the first day, but will keep for up to 3 days lightly covered in the refrigerator. Not freezer friendly.

COCONUT FLAN

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.

COCONUT FLAN

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.

COCONUT FLAN

Steps:

• Preheat oven to 325 degrees. Set out eight 6-ounce ramekins, and prepare an ice-water bath. Bring 1 cup sugar and the water to a boil in a small saucepan over medium-high heat, stirring until sugar has dissolved. Continue to cook, without stirring, brushing down sides with a wet pastry brush to prevent crystals from forming, until syrup is medium amber, about 8 minutes. Immediately submerge bottom of pan in ice-water bath to stop cooking. Working quickly, pour a thin layer into each ramekin, swirling to coat bottom. (You won't use all the caramel; discard the remaining.) Place ramekins in a roasting pan.
• Bring a pot of water to a boil. Remove from heat, and cover. Bring coconut cream and milk to a boil in a saucepan, whisking to combine; remove from heat. Whisk together remaining cup sugar, the salt, and eggs in a bowl. Whisking, gradually add coconut mixture. Whisk in vanilla. Pour through a fine sieve into a large liquid measuring cup, and divide among prepared ramekins.
• Add enough reserved hot water to roasting pan to come halfway up sides of ramekins. Carefully transfer to oven, and bake until just set, 55 to 60 minutes. Transfer ramekins to a wire rack to cool. Cover with plastic wrap; refrigerate at least 6 hours (or overnight). Let stand at room temperature about 10 minutes before unmolding. Run a thin knife around edge of each flan, and invert onto a plate. Garnish with coconut flakes if desired.