Recipes Cuisine Latin American Mexican Coconut Cheese Flan (Flan de Coco y Queso) 4.6 (47) 34 Reviews 13 Photos Flan I made for Christmas Eve 2009 and came out delicious... so I had to write it down. Submitted by Milly Suazo-Martinez Published on June 18, 2020 Save Rate Print Share Trending Videos Close this video player Add Photo 13 13 13 13 Prep Time: 30 mins Cook Time: 1 hr Additional Time: 10 mins Total Time: 1 hr 40 mins Servings: 16 Yield: 16 servings Jump to Nutrition Facts 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 Directions Preheat oven to 350 degrees F (175 degrees C). 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. 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. 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. 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. I Made It Print Nutrition Facts (per serving) 398 Calories 23g Fat 42g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 398 % Daily Value * Total Fat 23g 29% Saturated Fat 16g 79% Cholesterol 129mg 43% Sodium 160mg 7% Total Carbohydrate 42g 15% Dietary Fiber 0g 1% Total Sugars 40g Protein 8g 16% Vitamin C 1mg 1% Calcium 140mg 11% Iron 2mg 9% Potassium 243mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved