This coconut flan recipe and Puerto Rican cheese is a real success. To all the parties that I carry this coconut and cream cheese flan causes sensation. This recipe is a specialty of the Caribbean island of Puerto Rico and this time I will teach you the entire procedure to prepare it in recipes. I hope you like my family as much as me. A delight!
| 🚻 10 Diners | 🕘 4h | 🍵 Post | 🤯 Dictation Low |
| Ingredients to make coconut flan and cream cheese: |
| 225 grams of phildelphia 340 grams of coconut milk 1 teaspoon of vanilla extract 1 teaspoon of almond extract 8 egg units ½ cup of grated coconut (50 grams) 1 cup of evaporated milk 225 grams of condensed milk 1 cup of sugar (for caramel) |
| ADDITIONAL CHARACTERISTICS: Cheap Cost, Bathroom Maria, Traditional Recipe of Puerto Rico |
Ingredients to make coconut flan and cream cheese:
1. Have all the ingredients of coconut flan and cream cheese at room temperature. Then place a mold full of water in the oven at 350 ºF or 180 ºC for ten minutes.
2. Mix all the ingredients, with the exception of grated coconut and sugar (which is exclusively for caramel), either in a blender or in a food processor until the ingredients are well integrated and the mixture is creamy.
3. Then add the grated coconut to the preparation of coconut flan with Philadelphia cheese and mix again.
4. Make the liquid candy in a saucepan by adding two teaspoons of water to sugar and melt over medium heat until it is dark golden color.
5. pour the caramel in a round hollow mold in the middle, better known as flanera, and then pour the mixture of coconut flan and Puerto Rican cheese in the mold. .
6. Place the coconut flan mold and cream cheese inside the container with water that is in the oven. Bake in Marias bath for an hour.
7. Remove the coconut flan and Puerto Rican cheese and let stand until it cools. Place in the refrigerator for a minimum of 4 hours, or until it is completely cold.
8. When it will serve it, for the presentation place a round-inch round plate on the mold. With a fast movement, viértalo on the mold and let the caramel cover all coconut and cream cheese flan. Serve with mint leafs.
