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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 hrs 15 mins

    15 mins

    1 hrs

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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:

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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
    51%
    Total Fat 33.6 g
    51%
    Saturated Fat 26.7 g
    133%
    Cholesterol 119.7 mg
    39%
    Sodium 149.2 mg
    6%
    Total Carbohydrate 65.0 g
    21%
    Dietary Fiber 6.1 g
    24%
    Sugars 57.8 g
    231%
    Protein 11.9 g
    23%

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