Coconut Caramel Cream Cheese Flan Recipes

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COCONUT CARAMEL FLAN



Coconut Caramel Flan image

Make and share this Coconut Caramel Flan recipe from Food.com.

Provided by pink cook

Categories     Dessert

Time 1h25m

Yield 1 flan, 10 serving(s)

Number Of Ingredients 9

1/2 cup sugar (I use Splenda Blend)
2 tablespoons water
1 (13 1/2 ounce) can low-fat evaporated milk
1 (13 1/2 ounce) can low-fat condensed milk
1 (8 ounce) package light cream cheese, softened
1 (13 1/2 ounce) can coco lopez coconut cream
5 eggs
1 teaspoon almond extract
3/4 cup flaked coconut

Steps:

  • Preheat oven to 350ºF. in a small saucepan, combine sugar and water and cook over medium heat stirring constantly until sugar dissolves. Continue cooking until mixture is golden in color (about 4 minutes).
  • Immediately pour mixture evenly into a 9-inch cake pan. (Mixture will harden and may crack slightly as it cools.)
  • In a blender, blend evaporated milk, condensed milk, cream cheese, Coco Lopez, eggs y almond extract and then add coconut and mix well.
  • Carefully pour mixture over caramelized sugar and place cake pan in a roasting pan, adding hot water to a depth of 1-inch in the roasting pan.
  • Bake for about one hour or until a knife inserted in center comes out clean. Remove cake pan from water and cool on a wire rack at least 30 minutes.
  • Cover and chill overnight. Loosen edges with a thin knife. Invert flan onto serving plate so caramel will be on the top.

COCONUT CARAMEL CREAM CHEESE FLAN



Coconut Caramel Cream Cheese Flan image

My wonderful former neighbors in Gainesville, FL (Rafael and Madeleine De Paz) gave me this recipe after giving me, for Christmas, one of these. Ignore the "caramels." The last two ingredients make the caramello for the cake pan. (RecipeZaar doesn't let me list instructions for the ingredients.)

Provided by BarbryT

Categories     Dessert

Time 5h30m

Yield 10-12 serving(s)

Number Of Ingredients 9

1 (12 ounce) can evaporated milk
1 (14 ounce) can condensed milk
1 teaspoon vanilla
4 large egg yolks
12 ounces softened cream cheese
1 (15 ounce) can cream of coconut
1 (3 1/2 ounce) can sweetened flaked coconut
1 cup sugar
1/4 cup water

Steps:

  • Preheat oven to 350 degrees F.
  • Put water, an inch or so, into a large lasagna or other pan that will accommodate the bundt or angel food cake pan. Put into the oven.
  • In a bowl, combine the milks (evaporated and condensed and cream of coconut), the vanilla and the coconut flakes.
  • In a separate bowl, mix the egg yolks with a fork or whisk. Add to the milk mixture. Add the softened cream cheese and mix (may use an electric mixer).
  • Caramel:.
  • In a saucepan, combine the sugar and water over medium-high heat. Let "melt" until it turns light brown (do not let burn!). Pour the caramel into an angel food or bundt pan.
  • Let the caramel harden.
  • Pour the milk mixture into the cake pan. Put the cake pan into the oven in a preheated lasagna pan.
  • Bake at 350 degrees for an hour and an half. When it is done, let it cool for a full hour.
  • Turn upside down onto a large platter and chill for at least 2-3 hours.
  • Garnish with oranges with leaves and orange slices and mint.

COCONUT FLAN



Coconut Flan image

This sweet, creamy dessert uses only the solid coconut cream found at the top of canned unsweetened coconut milk.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 8

2 cups sugar
1/4 cup water
3/4 cup unsweetened coconut cream (from one 13-ounce can coconut milk)
2 1/4 cups whole milk
1/4 teaspoon coarse salt
5 large eggs
1 teaspoon pure vanilla extract
2 tablespoons coconut flakes, toasted (optional)

Steps:

  • Preheat oven to 325 degrees. Set out eight 6-ounce ramekins, and prepare an ice-water bath. Bring 1 cup sugar and the water to a boil in a small saucepan over medium-high heat, stirring until sugar has dissolved. Continue to cook, without stirring, brushing down sides with a wet pastry brush to prevent crystals from forming, until syrup is medium amber, about 8 minutes. Immediately submerge bottom of pan in ice-water bath to stop cooking. Working quickly, pour a thin layer into each ramekin, swirling to coat bottom. (You won't use all the caramel; discard the remaining.) Place ramekins in a roasting pan.
  • Bring a pot of water to a boil. Remove from heat, and cover. Bring coconut cream and milk to a boil in a saucepan, whisking to combine; remove from heat. Whisk together remaining cup sugar, the salt, and eggs in a bowl. Whisking, gradually add coconut mixture. Whisk in vanilla. Pour through a fine sieve into a large liquid measuring cup, and divide among prepared ramekins.
  • Add enough reserved hot water to roasting pan to come halfway up sides of ramekins. Carefully transfer to oven, and bake until just set, 55 to 60 minutes. Transfer ramekins to a wire rack to cool. Cover with plastic wrap; refrigerate at least 6 hours (or overnight). Let stand at room temperature about 10 minutes before unmolding. Run a thin knife around edge of each flan, and invert onto a plate. Garnish with coconut flakes if desired.

COCONUT-CREAM CHEESE FLAN



Coconut-Cream Cheese Flan image

A rich and creamy flan is flavored with toasted coconut and just a hint of rum in this easy-to-make and elegant dessert.

Provided by My Food and Family

Categories     Recipes

Time 6h20m

Yield 10 servings

Number Of Ingredients 7

2 cups sugar, divided
1 can (12 oz.) evaporated milk
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
5 egg s
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted
1 tsp. rum extract
2/3 cup thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 350°F.
  • Cook 1 cup sugar in small saucepan on medium heat until melted and deep golden brown, stirring constantly. Immediately pour into 9-inch round pan; tilt pan to evenly cover bottom of pan.
  • Blend milk and cream cheese in blender until smooth. Add remaining sugar, eggs, coconut and rum extract; blend until smooth. Pour over syrup in pan; place 9-inch pan in large shallow pan. Add enough hot water to large pan to come halfway up side of 9-inch pan.
  • Bake 50 min. to 1 hour or until knife inserted near center of flan comes out clean. Cool. Carefully remove flan from water. Refrigerate 4 hours. When ready to serve, unmold flan onto plate. Serve topped with Cool Whip.

Nutrition Facts : Calories 350, Fat 15 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 135 mg, Sodium 170 mg, Carbohydrate 48 g, Fiber 0 g, Sugar 46 g, Protein 7 g

CREAMY COCONUT FLAN



Creamy Coconut Flan image

Rake in loads of compliments with our Creamy Coconut Flan recipe. The sumptuous taste of this Cream Coconut Flan is topped off with juicy strawberries.

Provided by My Food and Family

Categories     Dairy

Time 6h15m

Yield 12 servings

Number Of Ingredients 6

1 cup sugar, divided
1/4 cup water
1 can (14 oz. ) coconut milk
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
4 eggs
3 strawberries, halved

Steps:

  • Heat oven to 350° F.
  • Bring 1/2 cup sugar and water to boil in small saucepan on medium heat, stirring occasionally. Cook 6 to 8 min. or until deep golden brown. (Do not stir.) Pour into 8-inch square pan; tilt pan to evenly cover bottom with syrup.
  • Blend milk, cream cheese and remaining sugar in blender until smooth. Add eggs; mix just until blended. (Do not overmix.) Pour over syrup in pan; cover. Place filled pan in larger pan; add enough hot water to larger pan to come halfway up side of smaller pan.
  • Bake 45 min. to 55 min. or until knife inserted in center comes out clean. Cool 10 min. Carefully remove flan from water-filled pan; place on wire rack. Cool completely. Refrigerate several hours or until chilled. Unmold onto plate just before serving topped with strawberries.

Nutrition Facts : Calories 220, Fat 15 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 85 mg, Sodium 100 mg, Carbohydrate 19 g, Fiber 1 g, Sugar 17 g, Protein 4 g

CREAMY CARAMEL FLAN



Creamy Caramel Flan image

A small slice of this impressively rich, creamy, caramel flan dessert goes a long way. What a delightful finish for a special meal or holiday celebration. -Pat Forete, Miami, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 10 servings.

Number Of Ingredients 7

3/4 cup sugar
1/4 cup water
1 package (8 ounces) cream cheese, softened
5 large eggs
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 teaspoon vanilla extract

Steps:

  • In a heavy saucepan, cook sugar and water over medium-low heat until melted and golden, about 15 minutes. Brush down crystals on the side of the pan with additional water as necessary. Quickly pour into an ungreased 2-qt. round baking or souffle dish, tilting to coat the bottom; let stand for 10 minutes. , Preheat oven to 350°. In a bowl, beat the cream cheese until smooth. Beat in eggs, 1 at a time, until thoroughly combined. Add remaining ingredients; mix well. Pour over caramelized sugar. , Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 in. Bake until the center is just set (mixture will jiggle), 50-60 minutes. , Remove dish from a larger pan to a wire rack; cool for 1 hour. Refrigerate overnight. , To unmold, run a knife around edges and invert onto a large rimmed serving platter. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving.

Nutrition Facts : Calories 345 calories, Fat 16g fat (9g saturated fat), Cholesterol 140mg cholesterol, Sodium 189mg sodium, Carbohydrate 41g carbohydrate (41g sugars, Fiber 0 fiber), Protein 10g protein.

CREAMY CARAMEL FLAN



Creamy Caramel Flan image

This recipe is a cross between egg custard and cheesecake. Rich and delicious.

Provided by Jo Poynor

Categories     Desserts     Custards and Pudding Recipes     Flan Recipes

Time 8h

Yield 10

Number Of Ingredients 6

¾ cup white sugar
1 (8 ounce) package cream cheese, softened
5 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden. Pour into a 10 inch round baking dish, tilting to coat bottom and sides. Set aside.
  • In a large bowl, beat cream cheese until smooth. Beat in eggs, one at a time, until well incorporated. Beat in condensed and evaporated milk and vanilla until smooth. Pour into caramel coated pan. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
  • Bake in preheated oven 50 to 60 minutes, until center is just set. Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight. To unmold, run a knife around edges of pan and invert on a rimmed serving platter.

Nutrition Facts : Calories 349.7 calories, Carbohydrate 41 g, Cholesterol 141.9 mg, Fat 16.6 g, Protein 10.5 g, SaturatedFat 9.6 g, Sodium 191.2 mg, Sugar 40.4 g

COCONUT, CARAMEL, AND RUM FLANS



Coconut, Caramel, and Rum Flans image

Provided by Eli Gorelick

Categories     Rum     Egg     Dessert     Bake     Coconut     Ramekin     Bon Appétit     New Jersey     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6

Number Of Ingredients 9

1 cup canned unsweetened coconut milk
1 cup whipping cream
6 large egg yolks
1/2 cup sugar
1/4 cup purchased caramel ice cream topping
2 tablespoons dark rum
1 teaspoon vanilla extract
Pinch of salt
Toasted sweetened flaked coconut

Steps:

  • Preheat oven to 350°F. Arrange six 3/4-cup custard cups or ramekins in 13x9x2-inch metal baking pan. Combine first 8 ingredients in medium bowl; whisk to blend. Pour custard into cups, dividing equally. Pour enough hot water into baking pan to come halfway up sidesof custard cups.
  • Bake flans until set in center and golden brown on top, about 38 minutes. Remove flans from water. Chill uncovered until cold, about 3 hours. (Can be made 1 day ahead. Cover and keep chilled.)
  • Sprinkle flans with toasted coconut.

COCONUT CHEESE FLAN (FLAN DE COCO Y QUESO)



Coconut Cheese Flan (Flan de Coco y Queso) image

Flan I made for Christmas Eve 2009 and came out delicious... so I had to write it down.

Provided by Milly Suazo-Martinez

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h40m

Yield 16

Number Of Ingredients 9

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

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a heavy skillet over medium-low heat, cook and stir sugar with a wooden spoon until melted and golden, about 10 minutes. Caramel is very hot. Very carefully pour the 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.
  • Combine the eggs, cream cheese, and sweetened condensed milk in a blender. Cover, and blend on High until well combined; transfer to a large bowl. Pour the cream of coconut, coconut milk, evaporated milk, coconut-flavored rum, and vanilla extract into the blender; cover and blend on High until well combined. Pour into the bowl with the cream cheese mixture. Whisk until incorporated. Pour the flan mixture into the caramel-coated baking dish.
  • Line a roasting pan with a damp kitchen towel. Place the filled baking dish on the towel, and place roasting pan in the preheated oven. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake until the flan is set and a knife inserted in the center comes out clean, about 1 hour. Transfer to a wire rack; cool. Refrigerate flan until ready to serve.
  • To serve, run a knife around the edges of the pan and flip the flan out onto a serving platter. Spoon any caramel remaining in the baking dish over the flan.

Nutrition Facts : Calories 397.8 calories, Carbohydrate 41.8 g, Cholesterol 128.5 mg, Fat 23 g, Fiber 0.3 g, Protein 8.1 g, SaturatedFat 15.8 g, Sodium 160.3 mg, Sugar 40.4 g

COCONUT FLANS WITH COFFEE CARAMEL



Coconut Flans with Coffee Caramel image

Categories     Coffee     Milk/Cream     Egg     Dessert     Bake     Quick & Easy     Coconut     Summer     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

2 1/2 teaspoons instant-espresso powder
3 tablespoons water
2/3 cup plus 1/2 cup sugar
1 (13- to 14-oz) can unsweetened coconut milk, stirred well
1 1/4 cups whole milk
3 whole large eggs
2 large egg yolks
1/8 teaspoon salt
Special equipment: 6 (6-oz) ramekins

Steps:

  • Preheat oven to 325°F.
  • Stir together espresso powder and water until powder is dissolved.
  • Cook 1/2 cup sugar with a pinch of salt in a 1 1/2- to 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel.
  • Remove caramel from heat and whisk in espresso (mixture will steam and bubble vigorously). Once bubbles begin to subside, immediately divide mixture among ramekins, tilting to coat bottoms, and let stand until hardened, about 10 minutes.
  • While caramel hardens, bring coconut milk and whole milk just to a simmer over moderate heat, stirring, then remove from heat. Whisk together whole eggs, yolks, salt, and remaining 2/3 cup sugar in a large bowl, then add warm milk mixture in a stream, whisking. Pour custard through a fine-mesh sieve into a 1-quart glass measure.
  • Divide custard among ramekins. Arrange ramekins on towel in a small roasting pan lined with a folded kitchen towel (bottom only). Bake custards in a hot water bath, uncovered, in middle of oven until custards are set around edges but still tremble slightly in centers, about 1 1/4 hours.
  • Run a thin knife around side of each flan to loosen, then transfer ramekins to a rack and cool completely. Chill, covered, until cold, at least 4 hours.
  • To unmold, invert small plates over ramekins and invert flans onto plates.

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From mypigglywiggly.com


COCONUT CREAM FLAN - TASTE AND TELL
2008-04-25 Preheat oven to 325F. Place the sugar in a small, uncoated skillet. Heat the sugar over medium-high heat until melted and golden brown. Pour it into a 1-quart baking dish or distribute evenly among eight 1-cup capacity ramekins. Tip and turn the dish or ramekins to coat the bottom and sides with the melted sugar.
From tasteandtellblog.com


CARAMEL CREAM CHEESE FLAN RECIPE
Get one of our Caramel cream cheese flan recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 95% Caramel-Cream Cheese Flan Myrecipes.com. 45 Min; 4 Yield; Bookmark. 83% Creamy Caramel Flan Allrecipes.com This flan has condensed and evaporated milk as well as cream cheese to give it a thicker texture.... 15 Min; 10 Yield; …
From crecipe.com


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