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Coconut Cheese Flan (Flan de Coco y Queso)

Coconut Cheese Flan (Flan de Coco y Queso)

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 40 m
Milly Suazo

Milly Suazo

Flan I made for Christmas Eve 2009 and came out delicious... so I had to write it down.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 398 kcal
  • 20%
  • Fat:
  • 23 g
  • 35%
  • Carbs:
  • 41.8g
  • 13%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 141 mg
  • 47%
  • Sodium:
  • 160 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a heavy skillet over medium-low heat, cook and stir sugar with a wooden spoon until melted and golden, about 10 minutes. Caramel is very hot. Very carefully pour the caramel into a 9-inch round, 3-inch deep baking dish. Swirl dish to cover bottom and sides. The caramel will harden as it cools.
  3. Combine the eggs, cream cheese, and sweetened condensed milk in a blender. Cover, and blend on High until well combined; transfer to a large bowl. Pour the cream of coconut, coconut milk, evaporated milk, coconut-flavored rum, and vanilla extract into the blender; cover and blend on High until well combined. Pour into the bowl with the cream cheese mixture. Whisk until incorporated. Pour the flan mixture into the caramel-coated baking dish.
  4. Line a roasting pan with a damp kitchen towel. Place the filled baking dish on the towel, and place roasting pan in the preheated oven. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake until the flan is set and a knife inserted in the center comes out clean, about 1 hour. Transfer to a wire rack; cool. Refrigerate flan until ready to serve.
  5. To serve, run a knife around the edges of the pan and flip the flan out onto a serving platter. Spoon any caramel remaining in the baking dish over the flan.
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Reviews

Milly Suazo
65

Milly Suazo

10/19/2011

This is my own recipe, and these were MY instructions about the caramel: "Add the sugar to the metal pan and melt over the stove at low-medium heat moving it with a wooden spoon until golden color. Turn the heat off a little before the desired color as it will continue to darken and it will burn if you are not careful. Very carefully and using oven mitts, swirl pan around while sugar is still soft to cover bottom and sides. It will get thicker as it cools and eventually harden as a lollipop. Set pan aside to cool." The recipe was changed by the website; Im ok with that, however the reasons I do the caramel straight into the pan are: 1) melted sugar is VERY hot and the less transfer the better 2) one less pot to clean. If you must use a separate pot (for ex. for ramekins), then I suggest a heavy non-stick saucepan with a good non-metal handle instead of a skillet. The melted sugar will flow out better. I also DONT use a towel under the pan. Im sure it doesn't afect the quality of the final product; you decide how to do the 'baine Marie' (baño de María in Spanish). Hope you like my recipe!!!

mauigirl
29

mauigirl

10/14/2011

I love the rich simplicity of flans. This is an excellent, creamy and rich coconut flan. My guests loved it and I was able to make it ahead so it was a quick and impressive dessert on the fly. The only change I made was to bake in individual custard cups. Thanks for sharing this lovely and delicious dessert Milly.

Millie Irizarry
15

Millie Irizarry

11/24/2011

Perfect Coconut Flan...Is Creamy and rich.

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