Delight in this sweet, creamy Mexican Cinnamon and Coconut Rompope Flan. Perfect for the holidays and other special occasions, this Mexican Cinnamon and Coconut Rompope Flan Recipe will put a smile on everyone's face.
Cook 3/4 cup sugar and water in saucepan on medium heat 7 min. or until mixture is golden brown and of syrup-like consistency, gently swirling pan every few minutes. (Do not stir.) Pour into 9-inch round pan; cool slightly.
Blend rompope, coconut milk, Neufchatel, eggs, cinnamon and remaining sugar in blender until smooth; stir in 1/4 cup coconut. Pour over syrup in pan. Cover; place in larger shallow pan. Add enough water to larger pan to come halfway up side of 9-inch pan.
Bake 50 min. or until knife inserted 1 inch from edge of flan comes out clean. Remove flan from water bath; cool completely. Refrigerate 4 hours. Loosen flan from side of pan; unmold onto plate just before serving. Sprinkle with remaining coconut.
You'll know it's a special occasion when you get to enjoy a serving of this delicious flan.
To soften any caramelized sugar remaining in bottom of pan, dip pan in hot water to soften sugar before spooning over the flan.
Spiked with rum, rompope is the Mexican version of eggnog. Look for it in the liquor section of Hispanic grocery stores or larger supermarkets.
Substitute ground cinnamon for the ground Mexican cinnamon (canela).
Substitute regular eggnog for the rompope.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.