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Creamy Coconut Cheese Flan

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PREP TIME
20 min
COOKING TIME
70 min
TOTAL TIME
90 min
SERVINGS
16 servings
Dessert Mexican
Creamy Coconut Cheese 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
1
Preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius.
2
To create the caramel layer, heat sugar in a large skillet over medium-low heat using a wooden spoon to stir constantly until it reaches a golden, melted state. This should take around 10 minutes. Be extremely cautious when handling the hot caramel as it will be poured into a baking dish.
3
Take a 9-inch round, 3-inch deep baking dish and carefully pour the hot caramel into it. Use a spoon to swirl the caramel around the bottom and sides of the dish, ensuring an even layer. As it cools, the caramel will harden and set.
4
Meanwhile, combine eggs, cream cheese, and sweetened condensed milk in a blender. Cover the blender and blend on high speed until all ingredients are well combined. Transfer this mixture to a large bowl.
5
Add cream of coconut, coconut milk, evaporated milk, coconut-flavored rum, and vanilla extract to the blender. Cover again and blend on high speed until all ingredients are well combined. Pour this mixture into the bowl with the cream cheese mixture.
6
Using a whisk, blend the two mixtures together until they are fully incorporated.
7
Take the caramel-coated baking dish and pour the flan mixture into it.
8
Line a roasting pan with a damp kitchen towel. Place the baking dish filled with flan mixture into the roasting pan, making sure it is centered and secure.
9
Fill the roasting pan with boiling water to reach halfway up the sides of the baking dish.
10
Bake the flan in a preheated oven for about an hour, or until it is set and a knife inserted into the center comes out clean.
11
Transfer the flan to a wire rack and let it cool. Refrigerate the flan until you are ready to serve.
12
To serve, run a knife around the edges of the pan and carefully flip the flan out onto a serving platter. Spoon any remaining caramel from the baking dish over the top of the flan.