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.
Great served with Home Run Chicken! CLICK HERE
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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