Coconut Cheese Flan (Flan de Coco y Queso)

Coconut Cheese Flan (Flan de Coco y Queso)

20
Milly Suazo 164

"Flan I made for Christmas Eve 2009 and came out delicious... so I had to write it down."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 40 m servings 398 cals
Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

  • Calories:
  • 398 kcal
  • 20%
  • Fat:
  • 23 g
  • 35%
  • Carbs:
  • 41.8g
  • 13%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 129 mg
  • 43%
  • Sodium:
  • 160 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Reviews

20
  1. 27 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

This is my own recipe, and these were MY instructions about the caramel: "Add the sugar to the metal pan and melt over the stove at low-medium heat moving it with a wooden spoon until golden co...

Most helpful critical review

Too many ingrediants. I couldnt fit it all in my blender and what I could fit ended up over filling my pan. It tasted eggy but with a little bit more vanilla and sweetner and a lil less eggs im ...

This is my own recipe, and these were MY instructions about the caramel: "Add the sugar to the metal pan and melt over the stove at low-medium heat moving it with a wooden spoon until golden co...

I love the rich simplicity of flans. This is an excellent, creamy and rich coconut flan. My guests loved it and I was able to make it ahead so it was a quick and impressive dessert on the fly. T...

Perfect Coconut Flan...Is Creamy and rich.

I have this flan in the oven right now. The batter tastes heavenly! I used coconut extract (1 Tablespoon) as I didn't have any coconut-flavored rum in the house, and didn't really want to face...

PERFECT! I loved it. I always make the caramel in the microwave (not the ideal way, but it works). 1 cup sugar + 1/2 cup water in a pyrex. 15 minutes later (microwaves are all different though) ...

Excellent recipe! I made some changes though. I did not have evaporated milk or coco lopez (had only coconut milk). Instead I used 200 ml of fresh cream, 11/2 cups milk and half cup of pineapple...

This recipe was a big hit at the party I brought it to. I didn't have coconut milk so I used regular milk and it came out just fine.

Excellent!! everyone loved it... I did make a few changes.. I toasted coconut flakes about 1/2 a cup and sprinkled it on top as i put the dish for baking. Then I served it with more toasted coc...

Too many ingrediants. I couldnt fit it all in my blender and what I could fit ended up over filling my pan. It tasted eggy but with a little bit more vanilla and sweetner and a lil less eggs im ...