Coconut Flan (Flan de Coco)

5 from 1 vote

Creamy coconut flan made with cream cheese

Prep Time15

Cook Time1 15

Total Time1 30

Course: Dessert

Cuisine: cuban

Servings:

Calories: 453kcal

Author: Cari

1 Large Flanera or Deep 9 Inch Cake Pan Must be able to hold 2 quarts liquid, minimum

Preheat the oven to 350°
Melt the cup sugar in a medium saucepan over medium heat, stirring frequently, until it turns into a dark caramel amber color, 9 to 10 minutes. Carefully pour the amber colored caramel into the flanera.
To a stand mixer, add your cream cheese and mix until smooth. Then add in one egg at a time, be sure the egg is fully incorporated before adding in the next egg.
Then mix in the egg yolks. Next, slowly add in the condensed milk, coconut milk, evaporated milk, salt coconut extract and vanilla. Whisk to combine.
Place the flanera in a 9x13 baking dish. Using a strainer, pour the flan mixture into your prepared flanera. Fill the baking dish with warm water halfway up the sides to create a water bath/baño Maria. Cover the flan with the lid of the flanera or with aluminum foil.
Bake the flan for 1 hour and fifteen minutes or until the centers jiggle slightly when shaken. Every 30 minutes or so, check the water in the water back to make sure it's not boiling, if it is boiling add more water. This will ensure that your flan does not have any bubbles in it. Let the flanera cool in the water bath, then refrigerate for at least 2 hours.
When ready to serve, run a paring knife around the edge of the ramekin, place a serving platter or large plate over the top, and invert the ramekin, Give the flan mold a few taps with a spoon to help release the flan from the mold. Liquid caramel will drip down the sides of the flan.

Individual servings: Use ramekins instead of a large mold
Baking methods: Water bath in oven, pressure cooker, or slow cooker
Layered version: Create distinct layers by carefully pouring in a regular flan mixture first, then the cream cheese layer

Gluten-free: Good news—traditional flan de queso is naturally gluten-free!
Lower-fat: Light cream cheese and low-fat milk will work, though texture will be less rich
Lactose-free: Lactose-free milk and cream cheese are available and work well

Cream cheese alternatives: Mascarpone for a richer taste, Neufchâtel for fewer calories

Cool completely: Allow your flan de queso to cool to room temperature before storing
Cover tightly: Wrap the unmolded flan with plastic wrap or store in an airtight container
Refrigerate promptly: Store in the refrigerator once cooled
Shelf life: Keeps well for up to 5 days when properly refrigerated
Best flavor: Often tastes even better after 24 hours as flavors develop

Refrigerated flan: Remove from refrigerator 15-30 minutes before serving for best flavor
Check texture: If any separation occurs, gently blot excess moisture
Garnish fresh: Add any fruit, mint, or whipped cream just before serving

Temperature guideline: Don't leave flan at room temperature for more than 2 hours
Serving at events: Keep chilled until ready to serve, or place serving dish on ice
Signs of spoilage: Discard if you notice any off smell, unusual texture, or mold