Coco y Pina



Flan de Coco y Pina



Preheat oven to 350° F.


Heat the sugar and water in a pan over a low fire until the bubbles are small. The sugar should drip off the spoon.


Pour the hot sugar in a 9-inch round baking pan.


Sprinkle the shredded pineapple all over the caramel and set aside.


In another bowl, mix the eggs, the 3 milks, vanilla, and lemon juice, and whisk.


Pour the milk and egg mixture over the sugar and pineapple.


Set the flan mixture inside a larger pan and fill the outer pan half way up the 9 inch round pan with hot water.


Bake for 1 hour 10 minutes, or until the flan is firm.


Remove the pan from the hot water bath and place the baking pan in an ice bath for 5 minutes to cool.


Place the flan in the refrigerator for up to one hour.


Place a platter over the pan, flip the flan out onto the platter, and serve.




1 cup of light brown sugar, packed


1 (20 ounce) can of crushed pineapple, drained


1-2 tablespoons of water


6 large eggs


1 (14 ounce) can of coconut milk


1 (14 ounce) can of condensed milk


6 ounces of evaporated milk


1 tablespoon of vanilla extract


1 tablespoon of fresh lemon juice


½ cup of maraschino cherries (optional)


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