cooking · family · Latino · mom · nutrition · recipe · Sabroso Saturday · teenager

Coconut Flan – Sabroso Saturday

I’m planning my teenager’s birthday party for this weekend – snacks, entertainment, cake – so it was just a few hours ago that I started thinking about a recipe to share for Sabroso Saturday. A search for “easy desserts” brought me to this recipe for Coconut Flan. Of course, there are other variations for all tastes – just like every Latino family has their own secret spice.

This coconut flan is very different from the way my mom did it. She used about six eggs and three different kinds of milk, plus she made her own caramel. Since we didn’t have a springform pan, my mom would use the tin can from holiday cookies. Watching my mom sweat and slave while cooking flan always discouraged me from trying to make a real flan.

Thank goodness this recipe from Woman’s Day takes convenient ingredients and adds a touch of the tropics. Now I can focus my energy on getting the family together. It could take a while to coordinate schedules, now that the holidays are approaching.

Coconut Flan

Coconut Flan
Coconut Flan

  • Active Time: 15 minutes
  • Total Time: 15 minutes

Recipe Ingredients

  • 2 boxes (3 oz each) flan mix
  • 2 cups whole milk
  • 1 can (14 oz) lite coconut milk
  • 1 cup sweetened flaked coconut, toasted (see Note)
  • Garnish: strips of fresh or dried coconut

Recipe Preparation

1. Have ready a round 8 x 2-in. baking dish or pan and a rimmed serving plate.

2. Pour caramel sauce from flan mix into baking dish. Tilt to cover bottom.

3. Prepare both boxes flan mix in a medium saucepan as packages direct using milk and coconut milk. Remove from heat; stir in coconut.

4. Ladle custard over caramel. Refrigerate at least 2 hours, or overnight.

5. To unmold: Run a thin knife around edge of flan. Place inverted rimmed serving plate on dish. Holding plate and dish together, carefully turn both over. Lift dish, letting syrup run onto plate. Refrigerate until serving.

Planning Tip: Can be made through Step 4 up to 3 days ahead. Cover and refrigerate. Unmold up to 3 hours before serving.

Note: To toast coconut, spread in a shallow pan or microwave-safe plate. Bake at 350°F or microwave on high, stirring as needed, 5 minutes, or until golden.

While we’re thinking of Latin flavor, remember to check out MsLatina’s website and search Sabroso Saturday – perhaps you’d like to enter a contest for a free year of milk?

11 thoughts on “Coconut Flan – Sabroso Saturday

  1. I love flan but not just any flan. It would have to be homemade and not too eggy either. I would def. try this recipe because it has coconut and I love coconut!! Thx.

  2. I just took a careful look at this recipe … note: recipe can be prepared up to 3 days ahead. Ah, yeah, as if it wouldn’t start evaporating by the slice?

Questions? Comments? Share!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s