Quesillo Recipe (Coconut caramel cream)

Quesillo Recipe (Coconut Creme Caramel): It may look like flan to the naked eye... well, they are almost the same. But quesillo has a lighter texture.
Course Dessert
Cuisine Dominican
Keyword creme caramel
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Servings 6 servings
Calories 518kcal
Author Clara Gonzalez


For caramel

  • 1 cup of sugar
  • 1/3 cup of water

For custard

  • 3 large eggs (or 4 medium)
  • 1 1/2 cups of condensed milk
  • 1 1/2 cups of coconut milk

For decoration

  • 1/2 of toasted coconut flakes (optional)


  • Heat oven to 350 ºF

To make the caramel

  • Mix sugar and water and cook in heavy saucepan over low heat until a thick, light brown caramel syrup forms.
  • Pour carefully into 9" [23 cm] baking pan and cover the bottom and sides of the pan. Be careful, as hot caramel is indeed very hot and the pan will get very hot too. Set aside to cool down until the caramel hardens.

For the flan

  • Mix together eggs, sweetened condensed milk and coconut milk. Sieve to get rid of undissolved egg parts. Pour carefully into baking pan, trying not to disturb the caramel layer.
  • Bake in hot water bath (bain marie) in oven for one hour or until a toothpick inserted in center comes out clean.
  • Cool down to room temperature
  • Loosen edges of flan, place a serving plate on top of the mold (one which will retain the syrup) and invert.
  • Chill thoroughly before serving. Garnish with the coconut flakes.


The traditional recipe does not call for coconut flakes, you can do without them if you wish.


Calories: 518kcal | Carbohydrates: 77g | Protein: 10g | Fat: 21g | Saturated Fat: 16g | Cholesterol: 108mg | Sodium: 136mg | Potassium: 438mg | Sugar: 75g | Vitamin A: 325IU | Vitamin C: 2.6mg | Calcium: 240mg | Iron: 2.4mg