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Coconut Cheese Flan (Flan de Coco y Queso)
Coconut Cheese Flan (Flan de Coco y Queso)
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
100 minutes
Unique and indulgent cream cheese coconut flan.
Ingredients:
  • 1 cup white sugar
  • 8 large eggs
  • 12 ounces cream cheese at room temperature
  • 1 (10 ounce) can sweetened condensed milk
  • 1 (15 ounce) can cream of coconut (such as Coco Lopez®)
  • 1 (14 ounce) can coconut milk
  • 1 (12 ounce) can evaporated milk
  • 1 tablespoon coconut-flavored rum (such as Bacardi® Coconut™)
  • 2 teaspoons vanilla extract
Instructions:
  • Preheat your oven to 350°F (175°C).
  • In a heavy skillet over medium-low heat, caramelize sugar until golden, stirring occasionally with a wooden spoon for about 10 minutes. Be cautious as the caramel is very hot. Pour the caramel carefully into a 9-inch round, 3-inch deep baking dish, swirling to coat the bottom and sides. The caramel will set as it cools.
  • In a blender, combine eggs, cream cheese, and sweetened condensed milk. Blend on High until smooth, then transfer to a large bowl. Combine cream of coconut, coconut milk, evaporated milk, coconut-flavored rum, and vanilla extract in the blender, blend until smooth. Pour mixture into the bowl with the cream cheese blend and whisk until fully combined. Pour the flan mixture into the caramel-coated baking dish.
  • - Prepare a water bath for baking by lining a roasting pan with a damp kitchen towel and placing the filled baking dish on top. - Fill the roasting pan with boiling water halfway up the sides of the baking dish. - Bake the flan in a preheated oven until set and a knife inserted in the center comes out clean, approximately 1 hour. - Allow the flan to cool on a wire rack and then refrigerate until ready to serve.
  • Release the flan from the pan by gently sliding a knife along the edges, then invert it onto a serving platter. Drizzle any leftover caramel from the baking dish over the flan.

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