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Soul Food

Quesillo di koko by Goya

‘Quesillo di Koko’, a dessert that is guaranteed to blow your guests away. The flavor of the coconut adds a unique twist compared to the traditional quesillo. Not only is it easy to make, you can also prepare it a day in advance to ensure a smooth lift-off on the day of the event.


  • ½ cup of water
  • 1 cup sugar
  • 5 eggs
  • 1 cup GOYA Cream of Coconut
  • 1 cup GOYA Sweetened Condensed Milk
  • 1 can (13.5 oz.) GOYA Coconut Milk
  • ¼ tsp. vanilla extract
  • Shredded dried coconut flakes


Step 1: the caramel

To make the caramel you will need a saucepan. Bring the sugar and water to a boil, keep stirring until the sugar dissolves and turns into a golden caramel color. This will take less than 10 minutes. Immediately after you have the caramel syrup, pour into a 4 oz. ramekins. Set aside and let the caramel cool. 

Step 2: the flan

Preheat oven to 325 degrees F. In a bowl, whisk eggs, cream of coconut, sweetened condensed milk, coconut milk and the vanilla extract together until smooth. Pour this liquid in the ramekins on top of the caramel.

Place the ramekins in a shallow baking dish on the middle rack of the oven and pour in enough hot water to reach halfway of the side of the ramekins. Cover with aluminum foil. Bake until it’s set but still wiggly in the center. This will take around 45 min to 1 hour. Remove the flan from the oven and place it on a rack to cool down, then transfer to refrigerator to chill.

When serving the flan, add some shredded coconut flakes on top. Voila! Enjoy!