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    You are in: Home / Recipes / Flan De Coco Ecuadoreana Recipe
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    Flan De Coco Ecuadoreana

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Chef Kate's Note:

    There are a couple of good coconut flan recipes here, but none that are as easy or as fool-proof as this one, which I learned in Ecuador. Not only is it easy, but it minimizes use of utensils and so forth so there is very little cleaning up--and your flan mold will be licked clean.

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    Units: US | Metric


    1. 1
      Make sure that the pan in which you are making your flan can be used on the stovetop.
    2. 2
      Preheat the oven to 300 degrees.
    3. 3
      Place the sugar and water in the flan pan (or a tube pan) and heat on medium heat until the mixtures carmelizes and turns a medium brown.
    4. 4
      Beat the egg whites until stiff.
    5. 5
      Place the condensed milk, egg yolks, coconut and milk into the blender and blend until well mixed.
    6. 6
      Slowly fold in the whites until well combined.
    7. 7
      Pour the mixture into the flan pan (over the caramel) and place the flan pan in a water bath in the oven.
    8. 8
      Bake for one hour or until a knife inserted in the center comes out clean.
    9. 9
      Remove from oven and cool on a rack.
    10. 10
      When room temperature, unmold carefully by inverting onto a serving plate.
    11. 11
      The caramel will cover the top and run down the sides.

    Ratings & Reviews:

    • on July 14, 2006


      Lovely flan. Very easy to make, and what sets this one apart from the others is how the whites are beaten separately and then folded in. Because of this, the flan bakes up lighter and higher than traditional flan recipes. Really loved the coconut in this - I toasted it lightly first, before adding. A keeper.

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    • on June 10, 2011


      So good! I also toasted the coconut lightly, first.

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    • on January 14, 2007


      This was my first ever flan. Everyone who tried it loved it and asked how I made it and it was super easy. Reminds me of Ecuador! Mine had three layers, caramel on top, custard in the middle and a coconut cake layer on the bottom. It is something really speacial and fun.

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    Nutritional Facts for Flan De Coco Ecuadoreana

    Serving Size: 1 (131 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 589.2
    Calories from Fat 303
    Total Fat 33.6 g
    Saturated Fat 26.7 g
    Cholesterol 119.7 mg
    Sodium 149.2 mg
    Total Carbohydrate 65.0 g
    Dietary Fiber 6.1 g
    Sugars 57.8 g
    Protein 11.9 g

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