Flan de Coco
- 1 15-ounce can cream of coconut
- 1 can condensed milk
- 1 12-ounce can evaporated milk or coconut milk
- 1 8-ounce package cream cheese, at room temperature
- 1 dozen eggs
Melt 1 1/2 cups sugar in frying pan and pour into mold or pan big enough to hold flan mixture.
Mix remaining ingredients well and pour over melted sugar.
Place pan or mold in a larger baking dish of water that comes about halfway up sides of mold, creating a double boiler.
Bake in 350-degree oven for 1 to 1 1/2 hours or until a knife inserted comes out clean.
Invert onto serving dish.
Pastre Tropical
- 1 vanilla pound cake or sponge cake
- Cinnamon
- 1 15-ounce can cream of coconut
- 1 13-ounce can coconut milk
- 1 12-ounce can evaporated milk
- 1 12-ounce package frozen whipped topping, thawed
- 1 can crushed pineapple, well drained
- 1 tablespoon instant vanilla pudding
- Toasted almonds or toasted coconut for garnish
Cut the cake in slices and arrange in the bottom of a 9-by-13-inch cake pan. Sprinkle cinnamon over cake. Mix milks and pour over cake. Mix whipped topping with pineapple and vanilla pudding. Spread over cake. Garnish with toasted almonds or coconut.
