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Coconut Caramel Flan

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“A delicious flan with a coconut-almond taste. Enjoy it.”
READY IN:
1hr 25mins
SERVES:
10
YIELD:
1 flan
UNITS:
US

Ingredients Nutrition

  • 12 cup sugar (I use Splenda Blend)
  • 2 tablespoons water
  • 1 (13 1/2 ounce) can low-fat evaporated milk
  • 1 (13 1/2 ounce) canlow-fat condensed milk
  • 1 (8 ounce) package light cream cheese, softened
  • 1 (13 1/2 ounce) cancoco lopez coconut cream
  • 5 eggs
  • 1 teaspoon almond extract
  • 34 cup flaked coconut

Directions

  1. Preheat oven to 350ºF. in a small saucepan, combine sugar and water and cook over medium heat stirring constantly until sugar dissolves. Continue cooking until mixture is golden in color (about 4 minutes).
  2. Immediately pour mixture evenly into a 9-inch cake pan. (Mixture will harden and may crack slightly as it cools.)
  3. In a blender, blend evaporated milk, condensed milk, cream cheese, Coco Lopez, eggs y almond extract and then add coconut and mix well.
  4. Carefully pour mixture over caramelized sugar and place cake pan in a roasting pan, adding hot water to a depth of 1-inch in the roasting pan.
  5. Bake for about one hour or until a knife inserted in center comes out clean. Remove cake pan from water and cool on a wire rack at least 30 minutes.
  6. Cover and chill overnight. Loosen edges with a thin knife. Invert flan onto serving plate so caramel will be on the top.

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