Bundt Pan Coconut Flan

Coconut Flan

1 cup caramel sauce, room temperature
3 (14-ounce) cans sweetened condensed milk
1 (14-ounce) can unsweetened coconut milk
1 (12-ounce) can evaporated milk
6 large eggs, at room temperature
1 tablespoon vanilla extract
1/2 teaspoon salt
1/2 cup shredded sweetened coconut, toasted

Preheat the oven to 350 degrees F. Spray a 10-cup Bundt or tube pan with vegetable oil cooking spray. Brush the caramel sauce onto the prepared pan, making sure to coat the bottom and sides. Set aside. In a medium bowl, beat the milks, eggs, vanilla extract, and salt. Pour the mixture into the pan. Place the pan inside a large roasting pan. Fill the roasting pan with enough water to come halfway up the sides. Cover the Bundt pan with foil. Bake until the center jiggles slightly when pan is moved, about 1 hour 40 minutes. Remove from the oven and let cool at room temperature for 30 minutes. Refrigerate, covered, for 3 hours or overnight. Run a hot paring knife around the edge of the pan. Turn the flan out onto a platter. Sprinkle with toasted coconut and serve.

*Recipe slightly adapted from Marcela Valladolid’s Coconut Flan Recipe

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