Custards
Quesillo de Coco
Dominican Republic
A Dominican coconut flan with a caramelized sugar top, creamy and dense.
Original eatfuls sticker artwork
What it is
A closer look at Quesillo de Coco.
A Dominican coconut flan with a caramelized sugar top, creamy and dense.
What to look for
Know it when you find it.
A wobbly, golden-topped flan with a rich coconut flavor and a layer of amber caramel.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Quesillo de Coco.
Dominican Republic
Country-wide tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Kelantan, Malaysia
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Colombia
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Colombia's name for dulce de leche: a thick, creamy caramel of milk and sugar, slow-cooked for hours. Spread on bread, obleas, and used in desserts.
Lebanon
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قشطة
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Brazil
Baba-de-moça
A glossy Brazilian egg-yolk and coconut cream used as a spoon dessert and as a filling for cakes.
Vietnam
Banh Flan
Bánh flan
Vietnamese crème caramel, a silky steamed egg custard with caramelized sugar syrup, often served with crushed ice and strong black coffee.
Venezuela
Bienmesabe
A Venezuelan coconut cream cake of rum-soaked sponge layers, coconut-vanilla custard and a thick topping of Swiss meringue dusted with cinnamon.
Brazil
Bombocado
A rich baked coconut-and-cheese custard with a browned top, found in Brazilian pastry counters.
Piedmont, Italy
Bunet
Piedmontese baked chocolate-amaretto custard pudding with amaretti and cocoa, set in a mold and turned out. Older than panna cotta.