Coconut Flan (Flan de Coco)

Let’s make this happen….

• ¾ cup white sugar
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 fluid ounce) can coconut milk (Goya)
• 8 eggs
• 1/2 cup fresh shredded coconut
• 4 oz Philadelphia original cream cheese

Directions
1. Preheat oven to 350 degrees.

2. Place 1 cup of the sugar in a small saucepan over medium heat. Cook gently, without stirring, but shaking occasionally until the sugar has melted. Continue cooking until the sugar has completely melted and turned golden brown; then add 2 tablespoons of sweetened condensed milk. Pour into a large, glass baking dish. Spread the caramel evenly over the bottom of the dish, then set aside to cool for 15 minutes before proceeding.

3. Once the caramel has hardened, shred coconut over caramel.

4. Pour the condensed milk, coconut milk, cream cheese and eggs into a blender. Blend for 3-5 minutes until smooth. Pour into baking dish over the caramel.

5. Pour 2 cups of cold water into larger deep baking pan, then place glass baking dish into the larger baking pan. You want to prevent the burning of the caramel and helps keeps the flan from sinking. Bake in preheated oven for 45-60 minutes or until set. When done, remove from oven and let cool for 30 minutes. Run a knife around the edges of the dish to separate the flan from the sides. Refrigerate overnight. Place flat dish over baking pan, flip and enjoy!

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