Coconut Cheese Flan (Flan de Coco y Queso)

This cream cheese-coconut flan (flan de coco y queso) recipe with cream of coconut, coconut milk, and coconut rum yields incredibly rich, tropical flavor.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 30 mins
• Calories: 398 Calories

Ingredients

• 1 cup white sugar
• 2 teaspoons vanilla extract
• 1 (14 ounce) can coconut milk
• 1 (10 ounce) can sweetened condensed milk
• 8 large eggs
• 1 (12 ounce) can evaporated milk
• 1 (15 ounce) can cream of coconut (such as Coco Lopez®)
• 1 tablespoon coconut-flavored rum (such as Bacardi® Coconut™)
• 12 ounces cream cheese at room temperature

Recipe Instructions

Step 1

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

Step 2

Cook sugar in a heavy-duty saucepan over medium-low heat, stirring with a wooden spoon, until melted and golden, about 10 minutes. Carefully pour hot 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.

Step 3

Combine eggs, cream cheese, and sweetened condensed milk in a blender; blend on high until well combined. Transfer egg mixture to a large bowl. Add cream of coconut, coconut milk, evaporated milk, rum, and vanilla extract to the blender; blend on high until well combined. Add cream of coconut mixture to egg mixture; whisk until well combined. Pour flan mixture into caramel-coated baking dish.

Step 4

Line a large roasting pan with a damp kitchen towel; place baking dish on the towel. Transfer roasting pan to the preheated oven. Add enough boiling water to roasting pan to come halfway up the sides of the baking dish.

Step 5

Bake in the preheated oven until flan is set and a knife inserted in center comes out clean, about 1 hour. Transfer baking dish to a wire rack to cool. Refrigerate flan until ready to serve.

Step 6

Run a knife around edges of the baking dish; invert flan onto a serving platter. Spoon any caramel remaining in the baking dish over flan.