The social network that celebrates Latin food
1 cup of sugar
6 oz. of Bacardi Coco Rum
1 14 oz. can condensed milk
1 13.5 oz. can evaporated milk
1 20 oz. can pineapple chunks drained, remove 15 chunks and set aside
1 teaspoon vanilla
2 ounces of shredded coconut - I had sweetened
In a non-stick saucepan over medium heat, cook sugar with 3 ounces of rum stir until melted and golden in color. Pour into your mold coating bottom and sides. Let cool.
In a blender add 3 ounces of rum, condensed milk, evaporated, vanilla and eggs. Blend and then add coconut and pineapples, pulse for a few seconds.
Preheat your oven at 350ºF. Pour mixture into prepared mold and place mold into a large roasting pan filled halfway with water to make your Bain de Marie.
Bake for about 50 minutes or until set. You can use a toothpick to test. Let cool completely.
Unmold onto your serving dish. I used a pineapple mold cutter and removed the piece of flan and set it aside. I then took the 15 chunks of pineapple and put in blender with a few drops of rum and made a puree. I filled the pineapple cavity and put the cut out on top of puree. Delicioso!
Other recipes by Norma:
Carne Guisada (Beef Stew)
Frijoles Negros (Black Beans)
Surullitos de Maiz con Mayoketchup and Bacalaitos Fritos
Barriguitas de Vieja
Supercharged Coquito (with Bacardi 151)
Save this recipe to your HK profile by clicking on the Favorite button below!