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Coconut Cream Cheese Flan


  • 1 (12 ounce) can evaporated milk
  • 8 ounces cream cheese, cubed
  • 2 cups granulated sugar, divided
  • 5 eggs
  • 1/4 cup Baker's Angel Flake coconut or 1/2 cup coconut milk
  • 1 tablespoon rum
  • Dash of salt


  1. Place milk and cream cheese in blender container; cover. Blend until smooth.
  2. Add 1 cup of the sugar, eggs and salt. Blend until smooth.
  3. Pour mixture into 9-inch mold caramelized with 1 cup of the sugar. Cover with foil.
  4. Bake in water bath at 350 degrees F for 1 1/2 hours.
  5. Refrigerate overnight before unmolding.

Make 8 servings.

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