Creamy Coconut Custard with Chocolate Crumbles

Name: Creamy Coconut Custard with Chocolate Crumbles
Prep time: 5M
Total time: 10M
Yield: 6 Servings
Ingredients: 1 can GOYA® Coconut Milk; 1 box GOYA® Flan; 1 tsp. vanilla extract; 1 pkg. GOYA® Chocolate Maria Cookies; small sugar flowers (optional)

Jump to recipe

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!

Total Time

10m

Prep Time:5m

Yields:6 Servings

Save

Ingredients

1 can
(13.5 oz.)

GOYA® Coconut Milk

Find in-store

1 box
(2 oz.)

GOYA® Flan – Custard Spanish Style

Find in-store

1 tsp.

vanilla extract

1 pkg.
(3.5 oz.)

GOYA® Chocolate Maria Cookies

Buy at Shop.goya.com

Find in-store

small sugar flowers (optional)

Directions

Kitchen View

Show Photos

Step 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.

Step 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.

Step 3

Top each cooled coconut flan with thick coating of cookie crumbs. Decorate with sugar flower, if desired.

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.

Products in this Recipe

Find in-store

Coconut Milk

Find in-store

Flan – Custard Spanish Style

Buy at Shop.goya.com

Find in-store

Chocolate Maria Cookies

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.

GOYA® HIGHLIGHTS

Tasty creations & seasonal delights

Celebrating 90 years of GOYA

See how we've grown from a small storefront to becoming the biggest Hispanic-owned food company in the U.S.

Learn More

Join La Cocina Goya®

Register FREE on Goya.com and get unlimited access to exciting features like My Recipe Box, coupons and offers, and our newsletter.

Create Account

Recipe Tags

Creamy Coconut Custard with Chocolate Crumbles

Prep Time: 5m

Total time: 10m

Yields: 6 Servings

<h2 class="subheader">Tierrita de Coco y Vainilla</h2> 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® <a title="Maria Cookies" href="https://goya.com/en/products/maria-cookies" data-id="8131">Maria Cookie </a>crumbs smother a quick-as-can-be coconut custard to create a sweet finale to any dinner!