Easy Coconut Flan [Recipe + Video] Quesillo Dominicano
User Reviews
5
Easy Coconut Flan [Recipe + Video] Quesillo Dominicano
Description
This flan begins with caramelizing sugar and water in a saucepan until a golden syrup forms, which is then spread in the baking dish. The custard mixture combines whole eggs, sweetened condensed milk, and coconut milk whisked together and strained for smoothness before pouring over the hardened caramel.
Cooking in a bain-marie in a moderate oven ensures gentle, even heat that prevents curdling and yields a creamy texture. Once baked and cooled, the flan is chilled to set fully and then carefully unmolded to reveal the caramel topping.
The dessert has a rich sweetness balanced by the creamy coconut notes, making it an inviting treat for those who appreciate custard desserts with tropical flair. Toasted coconut flakes add optional texture and enhance the coconut aroma.
This flan can be prepared in advance and stored chilled. Using the suggested water bath method is important to achieve the right custard consistency without cracks or dryness.
Ingredients
For caramel
- 1 cup granulated sugar
- 1 tablespoon water
For custard
- 3 egg or 4 medium, large
- 1½ cups condensed milk
- 1½ cups coconut milk
- 2 quarts water for bain Marie [2 l, boiling
For decoration
- ½ Toasted coconut flakes (optional, see notes)
Instructions
1. Prepping mold
- In a small saucepan, combine sugar and water and cook over medium heat until a thick, light brown caramel syrup forms. You may need to stir it gently with a spatula if hot spots form and it starts caramelizing unevenly.Pour carefully into 6-cup [1.5 l] baking dish and move it around to cover the bottom and sides of the pan. Be careful, as hot caramel is indeed very hot, and the pan will get very hot too. Set aside to cool down until the caramel hardens.
2. Making quesillo mix
- In a large bowl, combine eggs, sweetened condensed milk, and coconut milk and whisk to mix. Sieve to get rid of undissolved egg parts. Pour carefully into the baking pan, trying not to disturb the caramel layer.
3. Cooking
- Bake in a hot water bath (bain-marie) in an oven preheated to 320 ºF [160 ºC] for one hour or until a toothpick inserted in the center comes out clean. Remove from the oven and water bath. Cool to room temperature. Chill. Loosen edges of flan, place a serving plate on top of the mold (one which will retain the syrup), and invert.
4. Serving
- Chill before serving (about 2 hours in the fridge).Garnish with the coconut flakes (optional).
Notes
- The traditional recipe does not call for toasted coconut flakes; use them only if you prefer added texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 518 kcal
% Daily Value*
| Calories | 518kcal | 26% |
| Carbohydrates | 77g | 26% |
| Protein | 10g | 20% |
| Fat | 21g | 32% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 108mg | 36% |
| Sodium | 136mg | 6% |
| Potassium | 438mg | 9% |
| Sugar | 75g | 150% |
| Vitamin A | 325IU | 7% |
| Vitamin C | 2.6mg | 3% |
| Calcium | 240mg | 24% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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