warren5421
05-08-2021, 12:38 PM
Was at a friends house and his wife made Flan de coco. It was so very good, I asked her for the recipe. She is from Costa Rica and this was her grandma's dish. She said there was several different recipes, some are favored more in one country than another. It is some work to make but is worth it.
200 ml. coconut milk
250 ml. condensed milk
3 eggs
50 gr. grated coconut
100 gr. sugar (for the caramel)
2 tablespoons of Water (for the caramel)
A few drops of lemon juice (for the caramel)
Preparation of the caramel for the coconut flan
Put a saucepan or a frying pan on the fire at medium temperature so that it reaches temperature. Add the ingredients in the following order: 100 g. of white granulated sugar and a little water (2 tablespoons). Leave over medium heat without stirring (at first you should not move the sugar with a wooden spoon because it will cake). You will see how little by little small bubbles begin to form and the sugar changes color. When this happens you stir with a wooden spoon. This way you help everything to mix. Remove from the fire. Continue stirring until it reaches that toasted honey color of the caramel. Add a few drops of lemon juice, this will give it a shine and will make it not crystallize quickly. You let it temper for a minute. You put the caramel in the bottom. Turning or tilting little by little till the walls of the molds are impregnated/covered with caramel. Let the caramel cool until it is medium hard
Preparation of the coconut flan
In a small saucepan, heat the coconut milk with the condensed milk and the grated coconut. Stir well until the condensed milk has been diluted with the rest of the ingredients and the coconut has been hydrated with the liquids. Just tempering/heating the mixture will be enough, it is not necessary to heat it too much. Beat the eggs and add the rest of the ingredients already tempered. Stir well and reserve.
Distribute the cream of the flan in each mold and place them in a tray that you fill with water up to half the height of the molds.
With the oven preheated to 170º C we place the source with the molds in water so that they are cooked in a double boiler.
If you use individual molds, 15 or 20 minutes in the oven will be enough. If the mold is unique, it will take 35-40 minutes for the flan to be fully set. Remember that it depends on the oven you have at home, the times are approximate. Remove the custards from the oven and let them warm to room temperature.
200 ml. coconut milk
250 ml. condensed milk
3 eggs
50 gr. grated coconut
100 gr. sugar (for the caramel)
2 tablespoons of Water (for the caramel)
A few drops of lemon juice (for the caramel)
Preparation of the caramel for the coconut flan
Put a saucepan or a frying pan on the fire at medium temperature so that it reaches temperature. Add the ingredients in the following order: 100 g. of white granulated sugar and a little water (2 tablespoons). Leave over medium heat without stirring (at first you should not move the sugar with a wooden spoon because it will cake). You will see how little by little small bubbles begin to form and the sugar changes color. When this happens you stir with a wooden spoon. This way you help everything to mix. Remove from the fire. Continue stirring until it reaches that toasted honey color of the caramel. Add a few drops of lemon juice, this will give it a shine and will make it not crystallize quickly. You let it temper for a minute. You put the caramel in the bottom. Turning or tilting little by little till the walls of the molds are impregnated/covered with caramel. Let the caramel cool until it is medium hard
Preparation of the coconut flan
In a small saucepan, heat the coconut milk with the condensed milk and the grated coconut. Stir well until the condensed milk has been diluted with the rest of the ingredients and the coconut has been hydrated with the liquids. Just tempering/heating the mixture will be enough, it is not necessary to heat it too much. Beat the eggs and add the rest of the ingredients already tempered. Stir well and reserve.
Distribute the cream of the flan in each mold and place them in a tray that you fill with water up to half the height of the molds.
With the oven preheated to 170º C we place the source with the molds in water so that they are cooked in a double boiler.
If you use individual molds, 15 or 20 minutes in the oven will be enough. If the mold is unique, it will take 35-40 minutes for the flan to be fully set. Remember that it depends on the oven you have at home, the times are approximate. Remove the custards from the oven and let them warm to room temperature.