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Pina Colada Flan
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Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
220 minutes
Tropical pina colada egg custard with caramelized pineapple and coconut.
Ingredients:
  • 8 beaten eggs
  • 2 (15 ounce) cans sweetened cream of coconut (such as Coco Lopez®)
  • 1 (14 ounce) can sweetened condensed milk
  • 5 tablespoons pineapple juice
  • 1 tablespoon shaved coconut (toasted if desired)
Instructions:
  • Preheat oven to 350°F (175°C).
  • In a small saucepan over medium heat, let sugar gently melt without stirring, shaking occasionally until golden brown. Pour melted sugar into a large round glass baking dish and spread caramel evenly at the bottom. Allow to cool for 15 minutes before moving on.
  • Combine eggs, cream of coconut, condensed milk, and pineapple juice in a bowl until smooth. Pour the mixture over the caramel in the baking dish. Place the dish in a roasting pan lined with a kitchen towel. Fill the roasting pan with water halfway up the flan dish. Bake in the preheated oven.
  • Bake the flan for approximately 1 hour or until a knife inserted in the center comes out clean.
  • Take the roasting pan out of the oven and let the flan cool in its water bath for 30 minutes. Chill the flan in the refrigerator for at least 2 hours. To unmold, loosen the sides by running a knife around the edge of the flan. Place a serving platter on top of the dish, flip the pan over, and transfer the flan onto the platter. Drizzle any caramel from the baking dish over the flan and let it pool around. Top with shaved coconut and refrigerate until ready to serve.

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