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!

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

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.

Step 3

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.

Step 4

In a large mixing bowl, whisk together the sweetened condensed milk, evaporated milk, coconut milk, and grated coconut until well combined.

Step 5

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.

Step 6

Pour the flan mixture evenly over the hardened caramel in the prepared mold.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

Serve chilled and enjoy your creamy Flan De Coco Ecuadoreana!

Nutrition Facts

Serving size	1628.3 grams (1628.3g)

Amount per serving	% Daily Value*
Calories	2951

Total Fat 71.90g	92%
Saturated Fat 43.70g	219%
Polyunsaturated Fat 1.40g
Cholesterol 894mg	298%
Sodium 1296mg	56%
Total Carbohydrate 503.70g	183%
Dietary Fiber 4.50g	16%
Total Sugars 491.30g
Protein 86.70g	173%

Vitamin D 497IU	2487%
Calcium 2365mg	182%
Iron 7mg	37%
Potassium 3548mg	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.

Source of Calories

Fat: 21.5%

Protein: 11.5%

Carbs: 67.0%