Best Flan De Coco Recipe

Hello, and welcome back to the Cuban Redneck kitchen, where today we will be making flan de coco! Although coconut flan is one of my favorites, I have been reluctant to make it on the channel because I feel my flan de coco recipe was short of perfection. I have to admit one of the best coconut flans I have ever had was not in Miami but while vacationing in Cabo Salucas in Mexico. Too bad I was too drunk to ask for the recipe or tips on how to make it. But I can tell you that it was buttery, creamy, and with a pronounced taste of coconut that was unmistakable!

I am sure those who tried to make flan de coco in the past have experimented with adding coconut flakes or grated coconut to a regular flan in one way or the other. I don’t know about you, but the texture of coconut shreds in a flan is a huge turn-off for me. If they were to stay suspended throughout the flan, maybe, but they seem to sink during the baking process, resulting in a thick layer of grated coconut at the top and nothing below.

I called this the best flan de coco recipe ever because it has no coconut shreds, and it actually tastes like coconut. The reason for that has to do with my discovery of sweetened coconut condensed milk. Yes, as I said before, call me a jackass, but I had no idea such a thing existed! The sweetened coconut condensed milk is a game-changer because we can now infuse the coconut without adding grated coconut! Also, know that evaporated coconut milk is also available, although it is a bit pricy. With that said, I think that the combination of sweetened coconut condensed milk with the regular coconut milk is enough to give this flan de coco a pleasant pronounced coconut taste without having to resort to grated coconut in heavy syrup.

I am in a quest to developing a flan de coco recipe that rivals my Cuban flan. That means a buttery, creamy flan that melts in your mouth, that is a bit firm, with an unmistakable and pronounced taste of coconut. I can’t stress enough how fluid this recipe is! Here is my latest list of ingredients.

• 6 – Egg Yolks
• 2 – Whole Eggs
• 1 – 11.6 oz. Can of Sweetened Condensed Coconut Milk
• 1 – 13.5 oz. Can of Coconut Milk
• 1 – Splash of Vanilla Extract
• 1 – Pinch of Salt
• 1 – Cup of Sugar for the caramel!

Know that the brand of coconut milk you use has a significant impact on the final product! A lot more than I anticipated, and for sure a lot more than on other types of flans. So far, the best combination I have found is the A Taste Of Thai Sweetened Condensed Coconut Milk and Embe Organic Coconut Milk, both available at Walmart and Walmart.Com

My coconut flan recipe starts much like any other flan, and that is with a dry caramel. That means a caramel made from 100% sugar, nothing else added, no water or anything else! No stirring of any kind is also something else unique to dry caramel. Yes, no utensils for stirring.

Start by depositing 1 to 1.5 cups of sugar in the container you will be making your flan. Some people make the caramel in a separate container and then transfer it to the flan mold. I have had mixed results with that, and that is why I insist on making in the mold itself! Set your stove to low. On my stove, the perfect setting is 1.5 on the dial. The sugar is going to take a while to come to temperature, but once it does, you need to keep an eye on it because it will run away and burn. Once you see caramel starting to form, shake the container in a circular motion to get all the sugar incorporated into the caramel using kitchen mitts. Please be extremely careful. Caramel is not something to play around with, and make sure the kids stay away. Keep shaking and keeping an eye on it until all the sugar has become caramel. Then turn the mold in circles motion and try to get the caramel to cover all the walls of the mold. Once done, take it off the stove and let coll off and set.

With the caramel done, we can focus on the custard mixture. Start by separating four eggs in a large mixing bowl. Proceed to add two whole eggs. Add you can of A Taste Of Thai Sweetened Condensed Coconut Milk and the Embe Organic Coconut Milk. Mix them thoroughly, then add a splash of vanilla extract and a pinch of salt. Unlike regular condensed and evaporated, coconut milk has a lot more fat, which tends to separate. Consider using a hand mixer or even a blend to make sure everything is well mixed. After making use that everything is well incorporated, pour your custard mixture into your mold, cover it, and place it in the center of a preheated 400-degree oven for 45 minutes! Yes, 400-degrees! The milk fact raising to the top after just a few minutes of resting prompted me to raise the temperate to get the Coconut Crème Caramel Egg Custard to set quickly.

My friends, I hope you try this flan de coco recipe and let me know what your outcome was. In the meantime, I will continue to tweak my coconut flan recipe until I make this the best flan de coco receta on the internet! Until, next week this is JC, with the Cuban Redneck DIY channel on YouTube wishing you happy eats!