White Chocolate Coconut Flan Recipe
White Chocolate Coconut Flan Recipe photo by Taste of Home

White Chocolate Coconut Flan Recipe

Publisher Photo
Traditional flan gets all dressed up for the holiday season when you add white and semisweet chocolate, plus a sprinkling of toasted coconut. It’s a special dessert everyone will love.
TOTAL TIME: Prep: 35 min. Bake: 45 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 35 min. Bake: 45 min. + chilling
MAKES: 12 servings

Ingredients

  • 1 cup sugar
  • 2 tablespoons water
  • FLAN:
  • 1 can (13.66 ounces) coconut milk
  • 1 cup half-and-half cream
  • 1 cinnamon stick (3 inches)
  • 1-1/2 cups white baking chips
  • 4 ounces cream cheese, softened
  • 1/2 cup sugar
  • 3 eggs
  • 3 egg yolks
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 teaspoon coconut extract
  • GARNISHES:
  • Semisweet chocolate and white baking chocolate, melted
  • Large flaked coconut, toasted

Directions

  1. In a large heavy skillet, combine sugar and water; stir gently to moisten all the sugar. Cook over medium-low heat until sugar is dissolved, gently swirling pan occasionally. Cover and bring to a boil over medium-high heat. Cook for 1 minute.
  2. Uncover pan; continue to boil and gently swirl pan until syrup turns a light amber color, about 3 minutes. Immediately remove from the heat and quickly pour into an ungreased shallow 10-in. round baking dish, tilting to coat bottom of pan. Place dish in a large baking pan; let stand for 10 minutes.
  3. Meanwhile, in a large saucepan, heat the coconut milk, cream and cinnamon until bubbles form around sides of saucepan. Stir in baking chips until melted. Remove from the heat.
  4. In a large bowl, beat cream cheese and sugar until smooth. Add eggs and egg yolks, one at a time, until blended. Stir 1 cup warm milk mixture into egg mixture; return all to pan, stirring constantly. Add extracts. Slowly pour into prepared dish. Add 3/4 in. of boiling water to larger pan.
  5. Bake, uncovered, at 325° for 45-55 minutes or until center is just set (mixture will jiggle). Remove baking pan from water bath; cool for 1 hour. Chill overnight.
  6. To serve flan, carefully run a knife around edge of pan to loosen; invert onto a rimmed serving dish. Garnish with melted chocolate; sprinkle with coconut. Refrigerate leftovers. Yield: 12 servings.
Originally published as White Chocolate Coconut Flan in Taste of Home Christmas Annual Annual 2013, p155

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