Coconut Flan

Name: Coconut Flan
Prep time: 10 min
Cook time: 1 min
Total time: 1 min
Ingredients: Vegetable oil cooking spray; 1 cup cajeta* or caramel sauce, at room temperature; 3 (14-ounce) cans sweetened condensed milk; 1 (14-ounce) can unsweetened coconut milk; 1 (12-ounce) can evaporated milk; 6 large eggs, at room temperature; 1 tablespoon vanilla extract; 1/2 teaspoon salt; 1/2 cup shredded sweetened coconut, toasted

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Prep Time: 10 minutes

Cook Time: 1 hours, 40 minutes

Total: 1 hours, 50 minutes

Servings: 9

Cost: $2.35 /serving

Author : Marcela Valladolid

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Ingredients

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Vegetable oil cooking spray1 cup cajeta* or caramel sauce, at room temperature3 (14-ounce) cans sweetened condensed milk1 (14-ounce) can unsweetened coconut milk1 (12-ounce) can evaporated milk6 large eggs, at room temperature1 tablespoon vanilla extract1/2 teaspoon salt1/2 cup shredded sweetened coconut, toasted

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Instructions

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Step 1

Preheat the oven to 350 degrees F. Spray a 10-cup Bundt or tube pan with vegetable oil cooking spray.

Step 2

Drizzle the cajeta into the prepared pan, turning to coat the bottom and sides. Set aside.

Step 3

Using an electric mixer, beat the milks, eggs, vanilla extract, and salt. Pour the mixture into the pan. Place the pan inside a large roasting pan. Fill the roasting pan with enough water to come halfway up the sides. Cover the Bundt pan with foil.

Step 4

Bake until the center jiggles slightly when pan is moved, about 1 hour 40 minutes. Remove from the oven and let cool at room temperature for 30 minutes. Refrigerate, covered, for 3 hours or overnight.

Step 5

Turn the flan out onto a platter. Sprinkle with toasted coconut and serve.