MEXICAN CINNAMON AND COCONUT ROMPOPE FLAN RECIPE

Mexican Cinnamon and Coconut Rompope Flan Recipe image

Delight in this sweet, creamy Mexican Cinnamon and Coconut Rompope Flan. Perfect for the holidays and other special occasions, this Mexican Cinnamon and Coconut Rompope Flan Recipe will put a smile on everyone's face.

Provided by My Food and Family

Categories Dairy

Time 6h15m

Yield 12 servings

Number Of Ingredients 8

Ingredients

1 cup sugar, divided
1/4 cup water
1 cup rompope
1/2 cup lite coconut milk
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, cubed, softened
4 eggs
1 tsp. ground Mexican cinnamon (canela)
1/2 cup toasted BAKER'S ANGEL FLAKE Coconut, divided

Steps:

Heat oven to 350°F.
Cook 3/4 cup sugar and water in saucepan on medium heat 7 min. or until mixture is golden brown and of syrup-like consistency, gently swirling pan every few minutes. (Do not stir.) Pour into 9-inch round pan; cool slightly.
Blend rompope, coconut milk, Neufchatel, eggs, cinnamon and remaining sugar in blender until smooth; stir in 1/4 cup coconut. Pour over syrup in pan. Cover; place in larger shallow pan. Add enough water to larger pan to come halfway up side of 9-inch pan.
Bake 50 min. or until knife inserted 1 inch from edge of flan comes out clean. Remove flan from water bath; cool completely. Refrigerate 4 hours. Loosen flan from side of pan; unmold onto plate just before serving. Sprinkle with remaining coconut.

Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 90 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g