Coconut Flan

Name: Coconut Flan
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; *can be found in Hispanic grocery stores

10 ingredients

13 steps

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
*can be found in Hispanic grocery stores

Directions

1

Preheat the oven to 350 degrees F. Spray a 10-cup Bundt or tube pan with vegetable oil cooking spray.
2

Drizzle the cajeta into the prepared pan, turning to coat the bottom and sides.
3

Set aside.
4

Using an electric mixer, beat the milks, eggs, vanilla extract, and salt.
5

Pour the mixture into the pan.
6

Place the pan inside a large roasting pan.
7

Fill the roasting pan with enough water to come halfway up the sides.
8

Cover the Bundt pan with foil.
9

Bake until the center jiggles slightly when pan is moved, about 1 hour 40 minutes.
10

Remove from the oven and let cool at room temperature for 30 minutes.
11

Refrigerate, covered, for 3 hours or overnight.
12

Turn the flan out onto a platter.
13

Sprinkle with toasted coconut and serve.