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Puerto Rican Coconut Flan Recipe

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This recipe for Puerto Rican Coconut Flan is from The Gardner Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 cup sugar
8 oz. pkg. cream cheese, room temperature
6 large eggs, lightly beaten
14 oz. sweetened condensed milk
1 pinch salt
14 oz. coconut milk
⅓ cup water

Directions:
Directions:
Preheat oven to 325º F.

Place sugar and water in small saucepan over medium heat, stirring until completely dissolved. Cover pot and boil for 2 minutes. Uncover, swirl, and cook until syrup turns deep caramel color. Pour caramel into 13x9" baking pan, tilting to spread caramel evenly.

Combine cream cheese and salt; beat until smooth. Stir in coconut milk and then condensed milk. Add eggs, and using electric beater on low, mix until completely combined.

Pour into baking pan and place into a larger pan filled with about 1 inch of water, and bake for about 40 minutes or until flan is set in center and jiggles only slightly when pan is tapped lightly.

Remove from oven, and let cool to room temperature, then chill at least 4 hours before serving.

To serve: Place pan in larger pan with hot water for 3 to 4 minutes to loosen caramel. Remove pan from water, run wet tip of knife around edge of pan, and invert onto serving platter. Garnish with shaved coconut before serving.

Personal Notes:
Personal Notes:
This is Elvia Camacho's recipe for a Puerto Rican-style flan. Elvia is Sara's Nana and Jean's mother-in-law. She learned how to cook Puerto Rican food when she lived in PR.

 

 

 

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