Tropical Coconut Caramel Flan
Indulge in this decadent Tropical Coconut Caramel Flan, a delightful dessert that combines the richness of flan with the tropical flavors of coconut. This silky-smooth flan is enveloped in a luscious caramel layer that provides a perfect balance of sweetness. Made with low-fat ingredients, it’s a guilt-free treat that’s perfect for family gatherings or special occasions. Share this crowd-pleaser with friends and family, and watch it disappear in no time!
N/A
Servings
120
Calories
9
Ingredients
Ingredients
sugar
1/2 cup (I use Splenda Blend)
water
2 tablespoons (none)
low-fat evaporated milk
1 can (13.5 ounces) (none)
low-fat condensed milk
1 can (13.5 ounces) (none)
light cream cheese
1 package (8 ounces) (softened)
Coco Lopez coconut cream
1 can (13.5 ounces) (none)
eggs
5 (none)
almond extract
1 teaspoon (none)
flaked coconut
3/4 cup (none)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a small saucepan, combine the sugar and water over medium heat, stirring constantly until the sugar dissolves. Continue cooking until the mixture turns a golden amber color, about 4 minutes.
3
Quickly pour the caramel mixture into a 9-inch cake pan, tilting it to ensure an even coating. The caramel will harden as it cools, forming a slightly cracked surface.
4
In a blender, combine the evaporated milk, condensed milk, softened cream cheese, Coco Lopez coconut cream, eggs, and almond extract. Blend until smooth and creamy. Add the flaked coconut and pulse a few times to incorporate.
5
Carefully pour the coconut mixture over the hardened caramel in the cake pan.
6
Place the cake pan inside a roasting pan and fill the roasting pan with hot water to create a water bath, to a depth of 1 inch.
7
Bake in the preheated oven for about 1 hour, or until a knife inserted in the center comes out clean. Remove the cake pan from the water bath and let it cool on a wire rack for at least 30 minutes.
8
Once cooled, cover and refrigerate the flan overnight to set the flavors.
9
To serve, loosen the edges of the flan with a thin knife, then carefully invert it onto a serving plate, allowing the caramel to flow over the top.
Nutrition Information
2.7g
Fat
16g
Carbs
3.6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Tropical Coconut Caramel Flan?
It is a decadent dessert that combines the silky-smooth richness of traditional flan with tropical coconut flavors and a luscious caramel layer.
How many calories are in a serving of this flan?
There are 120 calories per serving.
Is this recipe low-fat?
Yes, it uses low-fat evaporated milk, low-fat condensed milk, and light cream cheese to make it a lighter treat with only 2.7g of fat.
What are the primary tropical flavors in this recipe?
The primary tropical flavors come from Coco Lopez coconut cream and flaked coconut.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
How do I make the caramel layer?
Combine sugar and water in a saucepan over medium heat until it dissolves and turns a golden amber color, which takes about 4 minutes.
What type of sugar is recommended for the caramel?
The recipe suggests using a Splenda Blend for the sugar component.
What size pan is needed for the flan?
A 9-inch cake pan is required for this recipe.
Which ingredients go into the blender?
Evaporated milk, condensed milk, cream cheese, coconut cream, eggs, and almond extract are blended until smooth.
How do I incorporate the flaked coconut?
Add the flaked coconut to the blender after the other ingredients are smooth and pulse a few times to incorporate.
What is a water bath and how is it used here?
A water bath involves placing the flan pan inside a roasting pan filled with 1 inch of hot water to ensure even baking.
How long does the flan need to bake?
It should bake for about 1 hour.
How can I tell if the flan is finished baking?
A knife inserted into the center should come out clean when the flan is done.
How long should the flan cool before refrigeration?
It should cool on a wire rack for at least 30 minutes after being removed from the water bath.
How long does the flan need to be refrigerated?
The flan should be refrigerated overnight to allow the flavors to set properly.
How do I serve the flan?
Loosen the edges with a thin knife and carefully invert the pan onto a serving plate so the caramel flows over the top.
What kind of extract is used for flavoring?
The recipe specifically calls for 1 teaspoon of almond extract.
How many eggs are required for this recipe?
You will need 5 eggs.
What is the carbohydrate content per serving?
Each serving contains 16g of carbohydrates.
What is the protein content of the flan?
There are 3.6g of protein per serving.
Can I use regular cream cheese?
While the recipe calls for light cream cheese for a low-fat version, regular cream cheese can be substituted.
What is the specific brand of coconut cream mentioned?
The recipe suggests using Coco Lopez coconut cream.
How much flaked coconut is needed?
The recipe requires 3/4 cup of flaked coconut.
Does the caramel harden in the pan?
Yes, the caramel will harden as it cools in the pan, forming a slightly cracked surface before the custard is added.
Is this recipe suitable for family gatherings?
Yes, it is described as a crowd-pleaser and family-friendly sweet treat.
What is the ingredient count for this recipe?
There are 9 ingredients in total.
What is the preparation for the light cream cheese?
The cream cheese should be softened before blending.
Are there any tags associated with this recipe?
Tags include dessert, flan, coconut, caramel, tropical, low-fat, and easy recipe.
Can I make this flan ahead of time?
Yes, because it requires overnight refrigeration, it is an excellent make-ahead dessert.
What happens to the caramel when you invert the flan?
The caramel liquefies during the baking and setting process, allowing it to flow over the top as a sauce when inverted.