COCONUT FLAN

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Coconut Flan image

Provided by Marcela Valladolid

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 9

Vegetable oil cooking spray
1 cup cajeta* or caramel sauce, at room temperature
3 (14-ounce) cans sweetened condensed milk
1 (14-ounce) can unsweetened coconut milk
1 (12-ounce) can evaporated milk
6 large eggs, at room temperature
1 tablespoon vanilla extract
1/2 teaspoon salt
1/2 cup shredded sweetened coconut, toasted

Steps:

  • Preheat the oven to 350 degrees F. Spray a 10-cup Bundt or tube pan with vegetable oil cooking spray.
  • Drizzle the cajeta into the prepared pan, turning to coat the bottom and sides. Set aside.
  • Using an electric mixer, beat the milks, eggs, vanilla extract, and salt. Pour the mixture into the pan. Place the pan inside a large roasting pan. Fill the roasting pan with enough water to come halfway up the sides. Cover the Bundt pan with foil.
  • Bake until the center jiggles slightly when pan is moved, about 1 hour 40 minutes. Remove from the oven and let cool at room temperature for 30 minutes. Refrigerate, covered, for 3 hours or overnight.
  • Turn the flan out onto a platter. Sprinkle with toasted coconut and serve.

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