Ingredients:
3/4 cup granulated sugar
1 can (14 ounces) NESTLÉ LA LECHERA Sweetened Condensed Milk
6 large eggs, beaten
1 can (13.5 fluid ounces) coconut milk
1 can (20 ounces) crushed pineapple in 100% juice, undrained
1/4 cup shredded coconut for garnish
Directions:
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.
COMBINE LA LECHERA and eggs in large bowl; whisk until well combined. Add coconut milk and crushed pineapple and juice; mix well. 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 and 15 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 shredded coconut.
Estimated Times:
Prep Time:
20 minutes
Cooking Time:
83 minutes
Cooling Time: 240 minutes
Servings: 10