Ingredients Jump to Instructions ↓

  1. 3/4 cup granulated sugar

  2. 2 cans (13 1/2 fluid ounces each ) coconut milk

  3. 1 can (14 ounces) NESTLÉ LA LECHERA Sweetened Condensed Milk

  4. 5 large eggs

  5. 1 teaspoon coconut extract Whipped cream Toasted flaked sweetened coconut

Instructions Jump to Ingredients ↑

  1. PREHEAT oven to 350° F. HEAT sugar in small, heavy-duty saucepan over medium-low heat, stirring constantly, for 3 to 4 minutes or until dissolved and caramel-colored. Pour onto bottom of 9-inch-round cake pan; quickly swirl around bottom to coat. PLACE coconut milk, sweetened condensed milk, eggs and coconut extract in blender; cover. Blend for 5 seconds. Pour into prepared pan; cover lightly with foil. Place pan in large roasting pan; fill roasting pan with warm water to about 1-inch depth. BAKE for 1 hour, 25 minutes or until knife inserted near center comes out clean. Remove flan from water. Cool on wire rack. Refrigerate for 4 hours or overnight. TO SERVE , run small spatula around edge of pan. Invert serving plate over pan. Turn over; shake gently to release. Garnish with whipped cream and toasted coconut flakes.


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