Coconut Cheese Flan (Flan de Coco y Queso)

Rating: 4.68 stars
44 Ratings
  • 5 star values: 36
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

Flan I made for Christmas Eve 2009 and came out delicious... so I had to write it down.

By Milly Suazo-Martinez
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a heavy skillet over medium-low heat, cook and stir sugar with a wooden spoon until melted and golden, about 10 minutes. Caramel is very hot. Very carefully pour the caramel into a 9-inch round, 3-inch deep baking dish. Swirl dish to cover bottom and sides. The caramel will harden as it cools.

  • Combine the eggs, cream cheese, and sweetened condensed milk in a blender. Cover, and blend on High until well combined; transfer to a large bowl. Pour the cream of coconut, coconut milk, evaporated milk, coconut-flavored rum, and vanilla extract into the blender; cover and blend on High until well combined. Pour into the bowl with the cream cheese mixture. Whisk until incorporated. Pour the flan mixture into the caramel-coated baking dish.

  • Line a roasting pan with a damp kitchen towel. Place the filled baking dish on the towel, and place roasting pan in the preheated oven. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake until the flan is set and a knife inserted in the center comes out clean, about 1 hour. Transfer to a wire rack; cool. Refrigerate flan until ready to serve.

  • To serve, run a knife around the edges of the pan and flip the flan out onto a serving platter. Spoon any caramel remaining in the baking dish over the flan.

Nutrition Facts

Per Serving:
397.8 calories; protein 8.1g 16% DV; carbohydrates 41.8g 14% DV; fat 23g 35% DV; cholesterol 128.5mg 43% DV; sodium 160.3mg 6% DV. Full Nutrition

Reviews (31)

Read More Reviews

Most helpful positive review

Milly Suazo-Martinez
Rating: 5 stars
10/19/2011
This is my own recipe, and these were MY instructions about the caramel: "Add the sugar to the metal pan and melt over the stove at low-medium heat moving it with a wooden spoon until golden color. Turn the heat off a little before the desired color as it will continue to darken and it will burn if you are not careful. Very carefully and using oven mitts, swirl pan around while sugar is still soft to cover bottom and sides. It will get thicker as it cools and eventually harden as a lollipop. Set pan aside to cool." The recipe was changed by the website; Im ok with that, however the reasons I do the caramel straight into the pan are: 1) melted sugar is VERY hot and the less transfer the better 2) one less pot to clean. If you must use a separate pot (for ex. for ramekins), then I suggest a heavy non-stick saucepan with a good non-metal handle instead of a skillet. The melted sugar will flow out better. I also DONT use a towel under the pan. Im sure it doesn't afect the quality of the final product; you decide how to do the 'baine Marie' (baño de María in Spanish). Hope you like my recipe!!! Read More
Helpful
(98)

Most helpful critical review

Tera
Rating: 3 stars
04/23/2012
Too many ingrediants. I couldnt fit it all in my blender and what I could fit ended up over filling my pan. It tasted eggy but with a little bit more vanilla and sweetner and a lil less eggs im sure it could have more potential. Read More
Helpful
(4)
44 Ratings
  • 5 star values: 36
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Milly Suazo-Martinez
Rating: 5 stars
10/19/2011
This is my own recipe, and these were MY instructions about the caramel: "Add the sugar to the metal pan and melt over the stove at low-medium heat moving it with a wooden spoon until golden color. Turn the heat off a little before the desired color as it will continue to darken and it will burn if you are not careful. Very carefully and using oven mitts, swirl pan around while sugar is still soft to cover bottom and sides. It will get thicker as it cools and eventually harden as a lollipop. Set pan aside to cool." The recipe was changed by the website; Im ok with that, however the reasons I do the caramel straight into the pan are: 1) melted sugar is VERY hot and the less transfer the better 2) one less pot to clean. If you must use a separate pot (for ex. for ramekins), then I suggest a heavy non-stick saucepan with a good non-metal handle instead of a skillet. The melted sugar will flow out better. I also DONT use a towel under the pan. Im sure it doesn't afect the quality of the final product; you decide how to do the 'baine Marie' (baño de María in Spanish). Hope you like my recipe!!! Read More
Helpful
(98)
mauigirl
Rating: 5 stars
10/14/2011
I love the rich simplicity of flans. This is an excellent, creamy and rich coconut flan. My guests loved it and I was able to make it ahead so it was a quick and impressive dessert on the fly. The only change I made was to bake in individual custard cups. Thanks for sharing this lovely and delicious dessert Milly. Read More
Helpful
(38)
Milagros Irizarry Ocasio
Rating: 5 stars
11/24/2011
Perfect Coconut Flan...Is Creamy and rich. Read More
Helpful
(19)
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Staceylyn
Rating: 4 stars
12/24/2011
I have this flan in the oven right now. The batter tastes heavenly! I used coconut extract (1 Tablespoon) as I didn't have any coconut-flavored rum in the house and didn't really want to face any stores on Christmas Eve. I also added 2 Tablespoons instead of 2 teaspoons of vanilla simply because I like a really strong flavor. The only reason I gave 4 stars instead of 5 well 2 reasons actually and I may come back and modify later but the first is I haven't actually finished it or eaten it yet but so far by all accounts it is shaping up just beautifully! My ONLY problem is that the amount of flan mixture is much too much for my 9-inch round by 3.5-inch high baking dish and I had to make a second batch of caramel and divide it into 2 separated flans....Maybe this is just my experience but the mixture filled my dish to the brim and I was afraid of it being too thick and spilling over so I used a 2nd pan and divided the mixture to make 2 flans.:) Thanks for the recipe! Read More
Helpful
(14)
LatinaCook
Rating: 5 stars
10/20/2011
PERFECT! I loved it. I always make the caramel in the microwave (not the ideal way but it works). 1 cup sugar 1/2 cup water in a pyrex. 15 minutes later (microwaves are all different though) I've got the perfect colored amber caramel. I bought just one 8oz block of cream cheese because I didn't pay attention so I used that and it was still great. I loved the flavor the texture the consistency the ease to make...everything. I only had an 8 X 3 pan so it ended up taller (thicker) and therefore I had to bake about 30 min longer. No biggie. Thank you for yet another delicious recipe Milly! Read More
Helpful
(12)
Marina
Rating: 5 stars
04/08/2012
Excellent recipe! I made some changes though. I did not have evaporated milk or coco lopez (had only coconut milk). Instead I used 200 ml of fresh cream, 11/2 cups milk and half cup of pineapple concentrate. Also I made a topping of sweetened coconut flavoured with pineapple by stir frying 1 cup of freshly grated coconut with a tablespoon of butter, few tablespoonfuls of pineapple juice, sufficient sugar to taste and 3 tablespoonfuls of white rum until semi dry. Everybody loved it! Thanks for the recipe! Read More
Helpful
(9)
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atejada
Rating: 5 stars
03/20/2012
This recipe was a big hit at the party I brought it to. I didn't have coconut milk so I used regular milk and it came out just fine. Read More
Helpful
(5)
nishdish
Rating: 5 stars
07/20/2012
Excellent!! everyone loved it... I did make a few changes.. I toasted coconut flakes about 1/2 a cup and sprinkled it on top as i put the dish for baking. Then I served it with more toasted coconut flakes on top and caned sapota slices on the base. it looked marvelous and tasted incredible. the coconut and the sapota gave it texture to chew. thanks for this incredible recipe...just don't count the calories! Read More
Helpful
(4)
Tera
Rating: 3 stars
04/23/2012
Too many ingrediants. I couldnt fit it all in my blender and what I could fit ended up over filling my pan. It tasted eggy but with a little bit more vanilla and sweetner and a lil less eggs im sure it could have more potential. Read More
Helpful
(4)
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