Name: Coconut Flan
Prep time: 15 s
Cook time: 91 s
Total time: 346 s
Yield: 12
Cuisine: Mexican
Ingredients: 3/4 cup granulated sugar; 2 cans (13.5 fluid ounces each) coconut milk; 1 can (14 ounces) NESTLÉ LA LECHERA Sweetened Condensed Milk; 5 large eggs; 1 teaspoon coconut extract; Whipped cream; Toasted flaked sweetened coconut

Ingredients

Key Ingredients

Sweetened Condensed Milk 14 oz Can

(14 oz. Can)

●

3/4 cup granulated sugar
●

2 cans (13.5 fluid ounces each) coconut milk
●

1 can (14 ounces) NESTLÉ LA LECHERA Sweetened Condensed Milk
●

5 large eggs
●

1 teaspoon coconut extract
●

Whipped cream
●

Toasted flaked sweetened coconut

Make It

Step 1

Preheat oven to 350° F.

Step 2

Heat sugar in small, heavy-duty saucepan over medium-low heat, stirring constantly, for 6 to 8 minutes or until dissolved and caramel-colored. Pour onto bottom of 9-inch-round cake pan; quickly swirl around bottom to coat.

Step 3

Place coconut milk, sweetened condensed milk, eggs and coconut extract in blender; cover. Blend for 5 seconds. Pour into prepared pan; cover lightly with foil. Place pan in large roasting pan; fill roasting pan with warm water to about 1-inch depth.

Step 4

Bake for 1 hour, 25 minutes or until knife inserted near center comes out clean. Remove flan from water. Cool on wire rack. Refrigerate for 4 hours or overnight.

Step 5

To serve, run small spatula around edge of pan. Invert serving plate over pan. Turn over; shake gently to release. Garnish with whipped cream and toasted coconut flakes.