Creamy Coconut Custard with Chocolate Crumbles | GOYA

Desserts & Drinks

Creamy Coconut Custard with Chocolate Crumbles

Tierrita de Coco y Vainilla

Don’t be fooled by the name: Tierrita, or “little dirt” is a playful caribbean dessert that may look like a little flower pot, but tastes like a chocolate-topped custard dream! Here, GOYA® Maria Cookie crumbs smother a quick-as-can-be coconut custard to create a sweet finale to any dinner!

Serves 6

Prep time: 5 min.

Total time: 10 min., plus cooling time


1 can (13.5 oz.) GOYA® Coconut Milk

1 box (2 oz.) GOYA® Flan

1 tsp. GOYA® Vanilla Extract

1 package (3.15 oz.) GOYA® Chocolate Maria Cookies

Small sugar flowers (optional)


1. In small saucepan over medium-high heat, bring coconut milk to boil. Using a whisk, slowly stir in contents of flan package and vanilla extract. Cook flan mixture 2 min.
2. Pour coconut flan into six 4-oz ramekins; cover and chill until firm, about 2 hrs. Meanwhile, place cookies in bowl of food processor. Pulse until cookies turn into fine crumbs.
3. Top each cooled coconut flan with thick coating of cookie crumbs. Decorate with sugar flower, if desired.
Tip By La Cocina Goya

No Food Processor? No Problem!

To transform cookies into fine crumbs sans food processor, try this: Place cookies in large zip-top bag; seal tightly, squeezing out any air. Place bag on work surface. Using blunt end of rolling pin or bottom of skillet, pound cookies until fine crumb forms.

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