Flan De Coco Ecuadoreana
Indulge in the tropical decadence of Flan de Coco Ecuadoreana, a creamy Ecuadorian coconut flan that combines rich layers of flavor with an irresistibly smooth texture. This traditional dessert features a luscious blend of sweetened condensed milk, evaporated milk, coconut milk, and a hint of vanilla, complemented by the subtle crunch of grated coconut for a delightful twist. A golden caramel layer crowns this masterpiece, adding a perfect balance of sweetness that melts in your mouth. Baked to perfection in a water bath, this flan is an elegant yet approachable treat that’s ideal for any occasion. Serve it chilled for a refreshing finish to your meal and transport your taste buds straight to the heart of Ecuador. Perfect for coconut lovers and dessert enthusiasts alike, this Flan de Coco Ecuadoreana recipe is your ticket to dessert bliss!
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Recipe Information
Ingredients
- 200 grams Granulated sugar
- 397 grams Sweetened condensed milk
- 354 milliliters Evaporated milk
- 400 milliliters Coconut milk
- 50 grams Grated coconut (unsweetened)
- 4 large Eggs
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 180°C (350°F).
To make the caramel, place the granulated sugar in a medium saucepan over medium heat. Stir constantly until the sugar melts and turns a deep amber color. Be careful not to burn it.
Quickly pour the caramel into the bottom of a 9-inch round cake pan or flan mold, tilting the pan to coat the bottom evenly. Set aside to cool and harden.
In a large mixing bowl, whisk together the sweetened condensed milk, evaporated milk, coconut milk, and grated coconut until well combined.
In a separate bowl, beat the eggs and vanilla extract together, then slowly add the mixture to the milk-coconut mixture. Whisk gently until fully incorporated and smooth.
Pour the flan mixture evenly over the hardened caramel in the prepared mold.
Place the flan mold in a large roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the mold, creating a water bath.
Carefully transfer the roasting pan to the preheated oven and bake for 60 minutes, or until the flan is set and a toothpick inserted into the center comes out clean.
Remove the flan mold from the water bath and allow it to cool to room temperature. Then cover and refrigerate for at least 4 hours or overnight.
When ready to serve, run a knife around the edges of the flan to loosen it. Place a large serving plate over the mold and quickly invert to release the flan onto the plate.
Serve chilled and enjoy your creamy Flan De Coco Ecuadoreana!
Nutrition Facts
Calories |
2951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.9 g | 92% | |
| Saturated Fat | 43.7 g | 218% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 894 mg | 298% | |
| Sodium | 1296 mg | 56% | |
| Total Carbohydrate | 503.7 g | 183% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 491.3 g | ||
| Protein | 86.7 g | 173% | |
| Vitamin D | 12.4 mcg | 62% | |
| Calcium | 2365 mg | 182% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 3548 mg | 75% | |
*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.
