Cocada Coconut Custard
Dive into the luscious world of tropical desserts with this Cocada Coconut Custard, a rich and creamy Latin-inspired treat that's as indulgent as it is easy to make. Featuring a velvety blend of sweetened condensed milk, coconut milk, and whole milk, this custard is elevated by the irresistible texture of shredded sweetened coconut and the subtle warmth of vanilla. A layer of golden caramel syrup adds a touch of decadence, perfectly complementing the custard's silky finish. Baked in a water bath for even cooking, this show-stopping dessert is chilled until firm and unveiled with a stunning caramel glaze. Perfect for any gathering, this coconut custard serves eight and is sure to impress with its tropical flair and melt-in-your-mouth texture. Ideal keywords: Cocada, coconut custard, tropical dessert, caramel custard, creamy coconut flan.
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Recipe Information
Ingredients
- 1 can (14 ounces) Sweetened condensed milk
- 1 can (13.5 ounces) Coconut milk
- 1 cup Whole milk
- 1 cup Shredded sweetened coconut
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 0.5 cup Caramel syrup
Instructions
Preheat your oven to 350°F (175°C).
In a small saucepan over medium heat, gently heat the caramel syrup until it becomes a smooth liquid (if it has thickened). Pour an even layer of caramel syrup into the bottom of an 8-inch round baking dish or flan mold. Swirl the dish to coat the bottom evenly. Set aside.
In a blender, combine the sweetened condensed milk, coconut milk, whole milk, eggs, vanilla extract, and salt. Blend on medium speed until smooth and fully combined.
Add the shredded sweetened coconut into the blender and pulse a few times to evenly distribute the coconut without blending it completely.
Gently pour the custard mixture into the caramel-coated baking dish.
Place the baking dish into a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the custard dish, creating a water bath to ensure even cooking.
Carefully place the roasting pan into the preheated oven. Bake for 50-60 minutes, or until the custard is set and a knife inserted in the center comes out clean.
Remove the baking dish from the water bath and allow it to cool to room temperature. Then, cover and refrigerate for at least 4 hours, or overnight, to chill and firm up.
To serve, run a knife around the edge of the custard to loosen it. Invert the dish onto a serving platter to release the custard and caramel topping.
Slice the Cocada Coconut Custard into portions and garnish with additional shredded coconut if desired.
Nutrition Facts
Calories |
3385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.5 g | 154% | |
| Saturated Fat | 83.0 g | 415% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 908 mg | 303% | |
| Sodium | 1794 mg | 78% | |
| Total Carbohydrate | 518.9 g | 189% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 455.7 g | ||
| Protein | 72.8 g | 146% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 1596 mg | 123% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2968 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
