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Homemade Quesillo de Coco (Coconut Flan Recipe) photo

Quesillo de Coco (Coconut Flan Recipe)

This Quesillo de Coco is a tropical delight! A creamy coconut flan topped with caramel, it's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Tropical
Ingredients Equipment Method Notes

Ingredients
  

For the Caramel:
  • 1 cup sugar (white, granulated)
  • 1 tablespoon water
For the Flan:
  • 3 large eggs (or 4 medium)
  • 1 cup condensed milk
  • 1 cup coconut milk
  • to taste toasted coconut flakes (optional, for garnish)
  • 2 quarts boiling water (for bain Marie)

Equipment

  • Ramekins or flan mold
  • Whisk
  • Small saucepan
  • Large baking dish
  • Oven mitts

Method
 

Stepwise Instructions:
  1. Step 1: Prepare the Caramel - In a small saucepan, combine the sugar and water. Cook over medium heat, stirring gently until the sugar dissolves. Allow the mixture to boil without stirring until it turns a deep amber color. Pour the caramel into your ramekins or flan mold, swirling to coat the bottom evenly.
  2. Step 2: Blend the Flan Mixture - In a mixing bowl, whisk together the eggs, condensed milk, and coconut milk until smooth. Ensure there are no lumps.
  3. Step 3: Combine and Pour - Pour the egg and milk mixture over the hardened caramel in the ramekins, being careful not to disturb the caramel layer.
  4. Step 4: Create the Bain Marie - Place the filled ramekins in a large baking dish. Pour boiling water into the dish until it reaches halfway up the sides of the ramekins.
  5. Step 5: Bake - Preheat your oven to 350°F (175°C) and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  6. Step 6: Cool and Unmold - Remove the ramekins from the water bath and let them cool. Refrigerate for at least 4 hours. To serve, run a knife around the edges, invert onto a plate, and let the caramel drizzle over the top.

Notes

  • Watch the caramel closely to prevent burning.
  • Bake in a bain Marie to avoid cracking.
  • Let the flan cool completely before refrigerating for the best texture.