Best Coconut Cream Cheese Flan Recipes

COCONUT CARAMEL CREAM CHEESE FLAN

Steps:

• Preheat oven to 350 degrees F.
• Put water, an inch or so, into a large lasagna or other pan that will accommodate the bundt or angel food cake pan. Put into the oven.
• In a bowl, combine the milks (evaporated and condensed and cream of coconut), the vanilla and the coconut flakes.
• In a separate bowl, mix the egg yolks with a fork or whisk. Add to the milk mixture. Add the softened cream cheese and mix (may use an electric mixer).
• Caramel:.
• In a saucepan, combine the sugar and water over medium-high heat. Let "melt" until it turns light brown (do not let burn!). Pour the caramel into an angel food or bundt pan.
• Let the caramel harden.
• Pour the milk mixture into the cake pan. Put the cake pan into the oven in a preheated lasagna pan.
• Bake at 350 degrees for an hour and an half. When it is done, let it cool for a full hour.
• Turn upside down onto a large platter and chill for at least 2-3 hours.
• Garnish with oranges with leaves and orange slices and mint.

COCONUT CREAM CHEESE FLAN

Steps:

• 1. Cook 1 cup sugar in small saucepan on medium heat until melted and golden brown, stirring constantly. Immediately pour into 9 inch round pan; tilt pan to evenly coat bottom. Set aside.
• 2. Blend milk and cream cheese in blender until smooth. Add remaining sugar, eggs, coconut and salt; blend until smooth. Pour over syrup; place 9 inch pan in large shallow pan. Add enough water to large pan to come halfway up side of 9 inch pan.
• 3. Bake 50 minutes to 1 hour at 350 degrees. Cool. Carefully remove flan from water. Refrigerate 4 hours. When ready to serve, invert pan onto plate to unmold.
• 4. To soften any remaining caramel in pan, dip bottom of pan in hot water; spoon caramel over flan.

COCONUT-CREAM CHEESE FLAN

Steps:

• Heat oven to 350°F.
• Cook 1 cup sugar in small saucepan on medium heat until melted and deep golden brown, stirring constantly. Immediately pour into 9-inch round pan; tilt pan to evenly cover bottom of pan.
• Blend milk and cream cheese in blender until smooth. Add remaining sugar, eggs, coconut and rum extract; blend until smooth. Pour over syrup in pan; place 9-inch pan in large shallow pan. Add enough hot water to large pan to come halfway up side of 9-inch pan.
• Bake 50 min. to 1 hour or until knife inserted near center of flan comes out clean. Cool. Carefully remove flan from water. Refrigerate 4 hours. When ready to serve, unmold flan onto plate. Serve topped with Cool Whip.