Coconut Caramel Flan

Recipe by pink cook
READY IN: 1hr 25mins
YIELD: 1 flan


  • 12
    cup sugar (I use Splenda Blend)
  • 2
    tablespoons water
  • 1
    (13 1/2 ounce) can low-fat evaporated milk
  • 1
    (13 1/2 ounce) can low-fat condensed milk
  • 1
    (8 ounce) package light cream cheese, softened
  • 1
    (13 1/2 ounce) can coco lopez coconut cream
  • 1
    teaspoon almond extract
  • 34


  • Preheat oven to 350ºF. in a small saucepan, combine sugar and water and cook over medium heat stirring constantly until sugar dissolves. Continue cooking until mixture is golden in color (about 4 minutes).
  • Immediately pour mixture evenly into a 9-inch cake pan. (Mixture will harden and may crack slightly as it cools.)
  • In a blender, blend evaporated milk, condensed milk, cream cheese, Coco Lopez, eggs y almond extract and then add coconut and mix well.
  • Carefully pour mixture over caramelized sugar and place cake pan in a roasting pan, adding hot water to a depth of 1-inch in the roasting pan.
  • Bake for about one hour or until a knife inserted in center comes out clean. Remove cake pan from water and cool on a wire rack at least 30 minutes.
  • Cover and chill overnight. Loosen edges with a thin knife. Invert flan onto serving plate so caramel will be on the top.