Best 3 Coconut Cheese Flan Flan De Coco Y Queso Recipes

Coconut cheese flan, also known as "flan de coco y queso" in Spanish, is a delectable dessert that combines the creamy richness of coconut with the tanginess of cheese. This unique dish is a staple of Latin American cuisine, particularly in countries like Puerto Rico, Dominican Republic, and Cuba. With its creamy texture, sweet and savory flavors, and delightful aroma, coconut cheese flan is a true culinary delight that captivates the senses and leaves you craving for more. In this article, we will guide you through the process of creating the perfect coconut cheese flan, ensuring that you impress your loved ones with this exquisite dessert. From selecting the right ingredients to mastering the cooking techniques, we will provide you with all the essential information and tips to create a truly unforgettable coconut cheese flan experience.

Let's cook with our recipes!

COCONUT CHEESE FLAN (FLAN DE COCO Y QUESO)

Coconut Cheese Flan (Flan de Coco y Queso) image

Flan I made for Christmas Eve 2009 and came out delicious... so I had to write it down.

Provided by Milly Suazo-Martinez

Categories World Cuisine Recipes Latin American Mexican

Time 1h40m

Yield 16

Number Of Ingredients 9

Ingredients

1 cup white sugar
8 large eggs
12 ounces cream cheese at room temperature
1 (10 ounce) can sweetened condensed milk
1 (15 ounce) can cream of coconut (such as Coco Lopez®)
1 (14 ounce) can coconut milk
1 (12 ounce) can evaporated milk
1 tablespoon coconut-flavored rum (such as Bacardi® Coconut™)
2 teaspoons vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a heavy skillet over medium-low heat, cook and stir sugar with a wooden spoon until melted and golden, about 10 minutes. Caramel is very hot. Very carefully pour the caramel into a 9-inch round, 3-inch deep baking dish. Swirl dish to cover bottom and sides. The caramel will harden as it cools.
Combine the eggs, cream cheese, and sweetened condensed milk in a blender. Cover, and blend on High until well combined; transfer to a large bowl. Pour the cream of coconut, coconut milk, evaporated milk, coconut-flavored rum, and vanilla extract into the blender; cover and blend on High until well combined. Pour into the bowl with the cream cheese mixture. Whisk until incorporated. Pour the flan mixture into the caramel-coated baking dish.
Line a roasting pan with a damp kitchen towel. Place the filled baking dish on the towel, and place roasting pan in the preheated oven. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake until the flan is set and a knife inserted in the center comes out clean, about 1 hour. Transfer to a wire rack; cool. Refrigerate flan until ready to serve.
To serve, run a knife around the edges of the pan and flip the flan out onto a serving platter. Spoon any caramel remaining in the baking dish over the flan.

Nutrition Facts : Calories 397.8 calories, Carbohydrate 41.8 g, Cholesterol 128.5 mg, Fat 23 g, Fiber 0.3 g, Protein 8.1 g, SaturatedFat 15.8 g, Sodium 160.3 mg, Sugar 40.4 g

COCONUT CHEESE FLAN (FLAN DE COCO Y QUESO)

Coconut Cheese Flan (Flan de Coco y Queso) image

Yummy flan filled w/ coco-nutty goodness

Provided by Nickole Smith-Palacios @DarlingNicky

Categories Puddings

Number Of Ingredients 9

Ingredients

1 cup(s) sugar
8 large eggs
12 ounce(s) cream cheese (room temperature)
10 ounce(s) sweetened condensed milk
15 ounce(s) coco lopez (cream of coconut)
15 ounce(s) coconut milk
12 ounce(s) evaporated milk
1 tablespoon(s) coconut-flavored rum (malibu or bacardi® coconut™)
2 teaspoon(s) vanilla extract

Steps:

Preheat oven to 350
Add the sugar to the metal pan and melt over the stove at low-medium heat moving it with a wooden spoon until golden color. Turn the heat off a little before the desired color as it will continue to darken and it will burn if you are not careful. Very carefully and using oven mitts, swirl pan around while sugar is still soft to cover bottom and sides. It will get thicker as it cools and eventually harden as a lollipop. Set pan aside to cool.
Combine the eggs, cream cheese, and sweetened condensed milk in a blender. Cover, and blend on High until well combined; transfer to a large bowl. Pour the cream of coconut, coconut milk, evaporated milk, coconut-flavored rum, and vanilla extract into the blender; cover and blend on High until well combined. Pour into the bowl with the cream cheese mixture. Whisk until incorporated. Pour the flan mixture into the caramel-coated baking dish.
Line a roasting pan with a damp kitchen towel. Place the filled baking dish on the towel, and place roasting pan in the preheated oven. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake until the flan is set and a knife inserted in the center comes out clean, about 1 hour.
Transfer to a wire rack; cool. Refrigerate flan until ready to serve.
To serve, run a knife around the edges of the pan and invert flan onto a serving plate. Spoon any remaining caramel over the flan.

FLAN DE COCO Y QUESO (COCONUT CREAM CHEESE FLAN)

Flan de Coco y Queso (Coconut Cream Cheese Flan) image

Flan de Coco y Queso is an easy and delicious dessert that everyone will enjoy.

Provided by Carissa

Categories Dessert

Time 7h57m

Number Of Ingredients 6

Ingredients

1 cup white sugar
14 oz can of sweetened condensed milk
8 oz cream cheese (softened)
3 eggs
13.5 oz can of coconut milk
2 tbs Mexican vanilla (I use Molina)

Steps:

Add the sugar to a pan and spread out evenly. Heat over medium heat.
After about 7 minutes the sugar will begin to melt. Slowly stir with a wooden spoon until all the sugar has melted.
Pour the caramel sauce into a pie dish. Be careful the caramel sauce is VERY hot.
Preheat the oven to 350. Put the rest of the ingredients in the blender and blend until smooth.
Pour the blended mixture into the pie dish.
Cover the pie dish with foil.
Place the pie dish in a large roasting pan.
Fill the pan with water until it reaches about halfway up the pie dish.
Place the roasting pan in the oven and bake for about 1 hour and 40 minutes.
Remove the flan from the oven. Remove the pie dish from the roasting pan very carefully using kitchen mittens.
The flan should be slightly jiggly. But a fork should still come out clean when inserted in the flan.
Let the flan cool for about an hour. The flan will continue to set as it cools.
Transfer the flan to the refrigerator to chill overnight or for at least 6 hours.
Take a large plate and place it face down on top of the pie dish.
Flip it and let it sit for about a minute.
Lift up the pie dish.
Cut and serve the flan. Garnish with shredded coconut if desired.

Nutrition Facts : Calories 661 kcal, Carbohydrate 75 g, Protein 12 g, Fat 36 g, SaturatedFat 25 g, TransFat 1 g, Cholesterol 146 mg, Sodium 247 mg, Fiber 1 g, Sugar 73 g, UnsaturatedFat 7 g, ServingSize 1 serving

Tips:

For a richer flavor, use full-fat coconut milk and cream cheese.
If you don't have a blender, you can grate the coconut meat and then blend it with the coconut milk in a food processor.
Be sure to line the baking dish with parchment paper, or the flan will be difficult to remove.
Bake the flan in a water bath to prevent it from cracking.
Let the flan cool completely before serving, or it will be too soft.

Conclusion:

Coconut cheese flan is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy texture and rich coconut flavor, this flan is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give coconut cheese flan a try.