Dear Project Foodie Users,

Sadly and with a heavy heart, I have decided to shut down Project Foodie on December 28th, 2015.

The past 9 years have been a wonderful journey — I met many amazing people, learned an incredible amount and had a great time helping food lovers (including myself) keep track of recipes.

I hope that you too have enjoyed Project Foodie and the fruits of my labor, and that of the various people who helped me over the years with Project Foodie.

For those of you who would like the details of recipes in your recipe box please reach out to me ( This email address is being protected from spam bots, you need Javascript enabled to view it )

Foodie Pam




Jack & Sally Sparkling-Wine Cocktail from EatingWell

Like Us?



Tell me more about Project Foodie recipe search

  add another ingredient

- or -

Coconut Flan

Print E-mail
Tuesday, 27 December 2011
List of viewable recipes from "Mexican Made Easy Cookbook" by Marcela Valladolid

Recipe from Mexican Made Easy Cookbook by Marcela Valladolid (Clarkson Potter, 2011)

ImageFlan (which, I have to confess, is Spanish, not Mexican)  is surprisingly easy to make. The trick is to cook it in a water bath to ensure gentle heat surrounds the custard so it won't break or curdle. There are various methods of infusing coconut flavor into a flan, but coconut milk is the easiest, giving you intense flavor and also a smooth texture. When I first made this recipe, I thought adding shredded coconut to custard would give even more flavor. It does, but it takes away from the velvety texture, so I opt to sprinkle some toasted coconut on the top instead.

serves 8 to 10

  • Nonstick cooking spray
  • 1 cup cajeta or caramel sauce, warm
  • 3 (14-ounce) cans sweetened condensed milk
  • 1 (14-ounce) can unsweetened coconut milk
  • 1 (14-ounce) can evaporated milk
  • 6 large eggs
  • 1 tablespoon pure vanilla extract
  • ½ teaspoon salt
  • ½ cup shredded sweetened coconut, toasted

1. Preheat the oven to 350°F. Spray a Bundt pan with cooking spray and drizzle the cajeta into the pan, turning to coat the bottom and sides.

2. Using an electric mixer, beat the condensed milk, coconut milk, evaporated milk, eggs, vanilla, and salt. Pour the mixture over the cajeta into the Bundt pan. Put the pan inside a roasting pan and fill the roasting pan with warm water to come halfway up the sides of the Bundt pan. Cover the Bundt pan with foil.

3. Bake until the center jiggles slightly when the pan is moved, about 1 hour 40 minutes. Remove from the oven and let cool for 30 minutes, then transfer to the refrigerator and chill for 3 hours or overnight.

4. Turn the flan out onto a platter. Sprinkle with toasted coconut and serve.


Last Updated ( Wednesday, 28 December 2011 )
< Prev   Next >
Privacy Policy - Terms of Use - Site Index
Copyright © 2007 - 2012 by Project Foodie. All Rights Reserved.

Logo and website color scheme/theme by Elizabeth Goodspeed.