Flan de coco puerto rico: Flan de Coco Recipe — Puerto Rican Desserts
Papa Cruz’s Flan de Coco (Puerto Rican coconut flan recipe)
This post has been sponsored by NESTLÉ® LA LECHERA®. All thoughts and opinions are my own.
Holidays with my family make me think of delicious food and my father’s flan. Today, I’m sharing my version of my father’s flan de coco recipe (Puerto Rican coconut flan). Flan de coco is made with coconut milk and shredded coconut, which adds a delicious Caribbean-style taste to the traditional dessert. A key ingredient is creamy NESTLÉ® LA LECHERA® Sweetened Condensed Milk from Walmart (you can find it in the Hispanic aisle or Shop Now through Walmart Online Grocery Pickup). Personally, I think it’s even more of a treat with a mug of NESTLÉ® ABUELITA Mexican Hot Chocolate on the side!
See the full Flan de Coco recipe at the bottom of this post, keep reading to get my tips on making this coconut flan recipe to perfection, and watch how it’s made in this video:
It is also delicious when enjoyed with a mug of ABUELITA Mexican Hot Chocolate, so we make sure to pick that up, too. One of the things I love about Walmart is that it’s a one-stop shopping experience. I can get my NESTLÉ® LA LECHERA® Sweetened Condensed Milk, coconut milk, and ABUELITA Mexican Hot Chocolate in the Hispanic aisle and everything else in the baking and dairy aisles. If you buy now at Walmart, you can earn cash back with Ibotta! Ask anyone in my family, and they’ll tell you LA LECHERA® brand sweetened condensed milk is the only choice for making authentic Latin treats and desserts. It is delicious and so versatile, and great in anything from flan to cookies to drinks (like my coquito recipe). Not just Latin recipes, either- LA LECHERA® is a high-quality sweetened condensed milk that’s great for any recipe.
How to make Flan de Coco
To make flan de coco, start by preheating your oven to 350 degrees F and gathering your ingredients. I like to have everything measured and ready before I start the cooking process, because things can move pretty quickly at times while making coconut flan.
First, you will make the caramel for the Puerto Rican style flan. If you’ve never made flan, you might find that this is the most challenging step, as there are variables that can cause your sugar not to cook properly, your caramel can quickly go from perfect to overcooked, and the caramel may harden quickly when you’re trying to spread it into your pan. Because of this, I recommend having extra sugar on hand in case the first caramel attempt fails and needs to be redone. If the first attempt fails, do not fret! This is only the first step, and while redoing this step might feel frustrating, it won’t affect the overall outcome of your flan de coco recipe.
To make your coconut flan’s caramel layer, place one cup of sugar with 2 tablespoons of water in a small saucepan over medium heat. Do not stir it! Stirring the mixture with a spoon can cause the sugar to clump and crystallize, which won’t work in your flan. Instead, leave it be and put a lid on the saucepan for 1 minute, or until the sugar has dissolved with the water and heat.
Remove the lid and continue cooking gently. Again, do NOT stir the sugar mixture, but you can swirl the pan gently occasionally until the sugar has melted completely and turned into a golden-brown caramel. This will take about 5 more minutes. As soon as it is melted and looking like a caramel color, pour the caramel into a round glass baking dish (I use a 9.5” glass pie pan) in an even layer and quickly tilt the dish a few times to spread the caramel evenly over the bottom of the dish.
Cooking tip: While your sugar is melting, you can place your glass dish in the oven while it is preheating to warm the dish. This will help you to spread the caramel into the dish, as the warm dish will keep the caramel from hardening more quickly than you can spread it. Just remember to wear oven mitts while tilting your pan to distribute the caramel.
Set the pan aside so that the caramel can cool for 15 minutes, or until hardened.
While the caramel is hardening, you will create your custard filling.
To prepare the Puerto Rican-style flan filling, place the NESTLÉ® LA LECHERA® Sweetened Condensed Milk, coconut milk, cream, eggs, and shredded coconut into a blender.
LA LECHERA® Sweetened Condensed Milk has a creamy consistency, and sweet, luscious texture, which makes it perfect for flan!
Blend everything until the custard mixture is smooth and the coconut flakes are pulverized (this should take 1 to 2 minutes).
Let the custard mixture rest for a few minutes, then stir it with a spoon to release some of the air bubbles. To release more air bubbles (which will ensure the creamy consistency we all love for our coconut flan), pour the custard into a large liquid measuring cup through a mesh strainer. After straining, stir any coconut pieces from the strainer back into the custard.
Pour the custard mixture into the baking dish over the caramel. If you’re using a pie pan you should fill it nearly to the top of the pan, but be sure there is about ¼” of space at the top so you don’t risk spilling it while you’re transferring it to the oven.
Flan doesn’t rise much while baking, but you do want to be careful about spills.
Place the flan pan on a baking sheet, then pour warm water into the baking sheet so that it goes about halfway up the sides of the pie pan. This water bath is important when making custard dishes like flan de coco, as it will allow it to cook more evenly and gently. Otherwise, your flan might end up with an eggier, less creamy consistency and become overcooked.
Bake the coconut flan in the preheated oven for 45 minutes until set, checking the water every 15 minutes or so to make sure it hasn’t evaporated or is boiling too vigorously. If the water has become too low, add more. If it is boiling really heavily, carefully remove some of the water (I use a baster with a bulb to pull some of the water out) then refill with a little tap water. It’s not a big deal if the water is boiling, but if it’s boiling too vigorously it might bubble up and get into your flan, or spill over the side of the baking sheet into the oven.
When your flan de coco is done baking (it will be set but still slightly jiggly in the center), remove it from the oven and allow it to cool in the water bath on the counter for 10 minutes. After that, remove the pan from the water and allow the coconut flan to continue cooling on the counter for at least 30 more minutes before moving it to the refrigerator to chill overnight.
When ready to serve your Flan de Coco, gently run a butter knife around the edges of the dish to separate the flan from the sides, and invert onto serving plate. Most of the caramel layer should come down on top of the coconut flan and start dripping down the sides. This is what it’s supposed to do!
Garnish your Flan de Coco with additional sweetened shredded coconut flakes.
Puerto Rican flan de coco is delicioso paired with a mug of ABUELITA Mexican Hot Chocolate! This authentic Mexican chocolate has a unique and unmistakable touch of cinnamon, which smells and tastes amazing… perfect for the holidays!
I hope that you can create your own family holiday memories with Papa Cruz’s Flan de Coco! Don’t forget to look for NESTLÉ® LA LECHERA® Sweetened Condensed Milk and ABUELITA Mexican Hot Chocolate next time you’re at Walmart (Learn More).
Print Recipe
Papa Cruz’s Flan de Coco (Puerto Rican coconut flan recipe)
My version of my father’s flan de coco recipe (Puerto Rican coconut flan). Flan de coco is made with coconut milk and shredded coconut, which adds a delicious Caribbean-style taste to the traditional dessert.
| Prep Time | 10 minutes |
| Cook Time | 1 hour |
| Passive Time | 8 hours |
| Servings |
servings |
Ingredients
Instructions
-
Preheat oven to 350 degrees F (175 degrees C).
-
Place the sugar and water in a small saucepan over medium heat. Do not stir. Put a lid on the saucepan for 1 minute, or until the sugar has dissolved. Remove the lid and cook gently, without stirring, but swirling the pan occasionally until the sugar has melted completely and turned into a golden-brown caramel (about 5 more minutes).
Pour into a 9.5” glass pie pan (or round glass baking dish) in an even layer and quickly tilt the dish a few times to spread the caramel evenly over the bottom of the dish. Set aside to cool for 15 minutes until hardened. -
Meanwhile, pour the NESTLÉ® LA LECHERA® Sweetened Condensed Milk, coconut milk, cream, eggs, and coconut into a blender. Blend until the mixture is smooth and the coconut flakes pulverized (1-2 minutes). Let rest for a few minutes then stir to release some of the air bubbles before pouring through a mesh strainer into a large liquid measuring cup to further release air bubbles. Stir any coconut pieces from the strainer back into the custard. Pour the custard mixture into the baking dish over the caramel. If using a pie pan you should fill it nearly to the top of the pan, but be sure there is about ¼” of space at the top so you don’t risk spilling while transferring to the oven.
-
Place the flan pan on a baking sheet and pour warm water into the baking sheet so that it goes about halfway up the sides of the pie pan.
Bake in the preheated oven for 45 minutes until set, checking the water every 15 minutes or so to make sure it hasn’t evaporated or is boiling too vigorously. Add more water if it has become too low, or remove some of the water then refill with a little tap water if it is boiling heavily. When done, remove from the oven and let cool in the water bath on the counter for 10 minutes. Remove the pan from the water and allow to continue cooling on the counter for at least 30 more minutes before moving to the refrigerator to chill overnight. -
When ready to serve, gently run a butter knife around the edges of the dish to separate the flan from the sides, and invert onto serving plate. Garnish with additional coconut flakes.
Pour into a 9.5” glass pie pan (or round glass baking dish) in an even layer and quickly tilt the dish a few times to spread the caramel evenly over the bottom of the dish. Set aside to cool for 15 minutes until hardened.
Bake in the preheated oven for 45 minutes until set, checking the water every 15 minutes or so to make sure it hasn’t evaporated or is boiling too vigorously. Add more water if it has become too low, or remove some of the water then refill with a little tap water if it is boiling heavily. When done, remove from the oven and let cool in the water bath on the counter for 10 minutes. Remove the pan from the water and allow to continue cooling on the counter for at least 30 more minutes before moving to the refrigerator to chill overnight.Flan de Coco (Coconut Flan)
Make this savory, sweet, decadent Flan de Coco (Coconut Flan) dessert, for your family, next family gathering, or any other special occasion that may arise! A dessert that is sure to impress and everyone will love!
Coconut flan is a delicious creamy mouthwatering dessert made with a handful of simple ingredients and best of all, it can be prepped in no time!
This incredible dessert, can be enjoyed anytime and just perfect on special occasions.
Its simplicity and impressive appearance will have everyone thinking you spent hours in the kitchen making it!
What is Flan?
Flan is a creamy and smooth dessert with a silky texture. It is a caramel custardy dessert, surrounded and topped with a simple caramel sauce.
The basic ingredients for flan consist of milk or/and cream, eggs and sugar. The flan is then baked in a water bath ( baño de maria) and chilled before serving.
Once chilled, it is then inverted onto a serving platter and cut into individual servings.
Are there Different Types of Flan?
There are many variations on the classic caramel flan.
Some popular ones include:
- Vanilla Flan-Flan de Vainilla
- Cheese Flan-Flan de Queso
- Pumpkin Flan–Flan de Calabaza
- Coffee Flan-Flan de Cafe
- Condensed Milk Flan-Flan de Leche Codensada
- Chocolate Flan-Flan de Chocolate
Where is Flan Eaten?
Flan is enjoyed throughout all of Latin America, Europe and even certain places in Asia.
Although the basic ingredients are the same or similar, every culture and home has their own take on it.
For example, some cultures add more or less eggs, different types of milk, amount of sugar, flavorings, toppings, etc.
As flan has been around for centuries, it has allowed enough time for different countries to put their own twist and fingerprint on this classic dessert.
Puerto Rican Flan
Like other versions of flan, Puerto Rican Flan is made using the same basic ingredients, milk, eggs and sugar.
However, for flan de coco, we will be using coconut milk, cream of coconut and condensed milk to produce this traditional Puerto Rican Flan de Coco.
So if you love coconut, this Puerto Rican Flan de Coco will certainly have you craving a second piece!
It has the perfect hint of coconut flavor without being overbearing, overwhelming or too sweet.
You will just love it!
Ingredients for Flan de Coco
- coconut milk
- cream of coconut
- condensed milk
- eggs
- sugar
- vanilla extract
- pinch of salt
How to Make Flan de Coco (Coconut Flan)
- Preheat oven to 350 degrees.
- Add the granulated sugar to a saucepan over medium heat and stir constantly until melted and golden brown.
Note: As sugar is melting, you will start to see it clump up a little. This is normal. Continue stirring until fully melted.
- Once the sugar has melted, working quickly and carefully, pour it into the mold you will be using to make the flan.
- Swirl the melted sugar around the bottom and sides of the pan to coat.
- Set pan aside for a few minutes for the sugar to harden some.
- Combine the coconut milk, condensed milk and cream of coconut into a blender.
- Add the eggs, vanilla extract and a pinch of salt. Blend well.
Prepare the Water Bath (baño de Maria)
- Prepare a water bath by adding water to a larger pan with hot water a quarter of the way.
- Place the sugar glazed flan pan inside of the water bath pan as shown above.
- Pour the flan mixture through a small colander into pan.
- Bake the flan for 1 hour to 1 1/2 hours or until a table knife inserted in the middle comes out clean.
*It is not necessary to use a colander to pour mixture, however, it does help to trap any small egg contents that may not have blended well.
*You may also notice that the sugar will make a crackle sound as you are pouring the mixture into the pan, this is normal.
- Remove flan from the oven and water bath.
- Allow to cool for an hour on countertop.
- After an hour, cover the flan with aluminum foil and place in the refrigerator to chill for at least 4 hours.
- After the flan has chilled, remove from the refrigerator and run a knife along the edges of pan to help loosen the flan.
- Invert a serving plate over the pan, hold tightly and quickly turn over. Gently, shake the mold to release the flan.
Flan is ready to serve!
Serve flan as is or garnish with coconut flakes, powdered coconut, powdered sugar, whipped cream or whatever toppings you would like.
Slice flan into individual servings and top with some caramel sauce. Yummy!
Can You Make Flan de Coco Ahead of Time?
Yes you can!
Whether you are making flan for your family or a special occasion, make sure to allow plenty of time to cook the flan, and allow flan to sit and then chill. It is important to allow at least 4 hours and even better overnight.
How to Save Leftover Flan
If you are lucky and have any flan leftover, simply cover or place in an airtight container and save in the refrigerator for up to 5 days.
Other Dessert Ideas
Pastelillos de Guayaba (Guava Pastries)
Fresas con Crema (Strawberries and Cream)
Quesitos (Cream Cheese Puff Pastry)
Mantecaditos (Shortbread Cookies)
- ▢ 1 13.5 oz coconut milk
- ▢ 1 14 oz condensed milk
- ▢ 1 15 oz cream of coconut
- ▢ 1 cup granulated sugar
- ▢ 5 eggs
- ▢ 1 tsp vanilla extract
- ▢ pinch salt
-
Preheat oven to 350 degrees.
-
Add the granulated sugar to a saucepan over medium heat and stir constantly until melted and golden brown.
-
Once the sugar has melted, working quickly and carefully, pour it into an 8-inch oven-safe mold.
Swirl the melted sugar around the bottom and sides of the pan to coat.
Set the pan aside for a few minutes for the sugar to harden some.
-
Combine the coconut milk, condensed milk and cream of coconut into a blender.
-
Add the eggs, vanilla extract and a pinch of salt. Blend well.
-
Prepare a water bath by adding water to a larger pan with hot water a quarter of the way.
-
Place the sugar glazed flan pan inside of the water bath pan.
Pour the flan mixture through a small colander into pan.
Using a colander helpstrap any small egg contents that may not have blended well but is not necessary.
You will also notice that the sugar will make a crackle sound as you are pouring the mixture into the pan, this is normal.
-
Bake the flan for 1 hour to 1 ½ hours or until a table knife inserted in the middle comes out clean.
-
Remove flan from the oven and water bath.
Allow the flan to cool for an hour on countertop.
-
After an hour, cover the flan with aluminum foil and place in the refrigerator to chill for at least 4 hours.
-
After the flan has chilled, remove from the refrigerator and run a knife along the edges of pan to help loosen the flan.
-
Invert a serving plate over the pan, hold tightly and quickly turn over. Gently, shake the mold to release the flan.
Flan is ready to serve!
-
You can serve flan de coco as is or garnish with coconut flakes, powdered coconut, powdered sugar, whipped cream or whatever other toppings you would like.
Serving: 8g | Calories: 392kcal | Carbohydrates: 203g | Protein: 28g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 819mg | Sodium: 317mg | Potassium: 319mg | Fiber: 1g | Sugar: 202g | Vitamin A: 1191IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 4mg
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The US Coast Guard evacuated a 61-year-old passenger on February 1 from cruise ship Norwegian Breakaway, who was previously found unconscious.
At this time, the liner was 230 miles east of Cape Hatteras. The victim was flown by helicopter to a hospital in Norfolk, Virginia. At this time, the liner from January 31 to February 14 made a 14-day cruise along the route: New York — San Juan (Puerto Rico) — St. Thomas (US Virgin Islands) — Tortola (British Virgin Islands) — Philipsburg (St. -Martin) — Roseau (Dominica) — Bridgetown (Barbados) — Fort de France (Martinique) — St. John’s (Antigua) — New York.
Two Russians, aged 30 and 48, were seriously injured on the morning of February 3 in Thailand at sea off Phi Phi Le Island, not far from Maya Bay. They were wounded by the boat’s propeller while diving. As a result of the incident, one of the victims lost his leg. He worked as a diving instructor, and the second victim was his student. The Russians were hit by a high-speed boat carrying about 30 people. She also brought the two victims to the shore, where they were sent to the Phi Phi island hospital for assistance, and then transported to the mainland of Krabi province.
According to preliminary data, the place where the incident occurred did not have special signs announcing that diving was taking place here. In addition, there was strong excitement at sea.
Cruise ship Disney Fantasy , the fourth in the fleet of Disney Cruise Line , experienced a power plant problem on February 4th. According to the portal inquisitr.com, the left engine actually stopped working on board the liner. At this time, the ship was on a week-long cruise in the eastern Caribbean. And in order to return on schedule on the morning of February 6 to Port Canaveral, Disney Fantasy was forced to cancel its final call to Castaway Cay the next day on February 5, a private Bahamian island that serves as the exclusive port for the fleet of this cruise company. It was determined that the ship would have to travel at a speed of 17 knots, slightly below her normal speed of 22 knots. As a result, the liner was able to arrive at the home port, as planned, in the morning.
And already in the afternoon I went on another week-long cruise to Cozumel, the Cayman Islands and the Bahamas.
Royal Caribbean announced that the cruise ship Anthem of the Seas was hit by a severe storm on February 7 and sustained damage to some public areas and passenger cabins. In this connection, the ship interrupted its cruise and turned back. The ship returned to the home port of Cape Liberty Cruise Port, located in the city of Bayonne, New Jersey, on the evening of February 10, accompanied by two tugboats and a Coast Guard ship. Upon arrival at the port, 1,600 passengers were disembarked, while the remaining 3,000 people remained on board overnight. It is noted that all passengers will be refunded 100% of the cost of the cruise and given a 50% discount on another cruise. At the time of the incident, 4529 were on boardtourists and 1616 crew members. Four people received minor injuries. The liner, according to the schedule, from February 6 to 13 was supposed to make a 7-day cruise along the route: New York — Port Canaveral — Nassau (Bahamas) — Coco Cay (Bahamas) — New York.
Cargo-passenger ferry Star company Tallink left Helsinki for Tallinn on 10 February, several hours late. According to the company’s press service, due to technical problems, the high-speed ferry Star, which left the Finnish capital at 14:00, could not use all the main engines, which is why it arrived in Tallinn with a delay of almost two hours. It is noted that the ship’s engines are in order, but their use was hindered by a technical problem, which took about an hour to fix in the port of Tallinn. In this connection, the following flights were also postponed.
A fire broke out on board the Stena Transporter, owned and operated by Stena Line, on 15 February. At that time, the ship was moored in the Dutch port of Hoek van Holland. The fire started on a truck that was on the cargo deck of the ferry. To extinguish it, local fire brigades arrived, who quickly extinguished the fire. Around 22:00 hours the ferry left the port and arrived in Killingholme, UK on the morning of 16 February.
Cruise ship crew member Norwegian Sun , owned by Norwegian Cruise Line , jumped overboard. It happened at 06:40 am local time. The jumper was a 55-year-old Filipino citizen. The jump overboard was recorded by video cameras. At the time of the incident, the liner was 50 minutes from arrival in the Chilean port of Puerto Chacabuco. The absence of a crew member was noticed only after the liner moored in the port, about which the local authorities were informed. An operation was launched to find the missing person. Local authorities have also launched an investigation into the incident. On board the liner are 1920 passengers. At the same time, from February 13 to February 27, the liner made a 14-day cruise along the route: Valparaiso — Puerto Montt — Puerto Chacabuco, — Punta Arenas — Cape Horn (all points — Chile) — Stanley Port (Falkland Islands) — Puerto Madryn ( Argentina) — Montevideo (Uruguay) — Buenos Aires (Argentina).
And the last.