'D-Leecious' Easter coconut flan, carrot strawberries

Easter coconut flan
Chef Lee White, D-Leecious Bites


  • Vegetable Oil Cooking Spay
  • 1 cup Cajeta or Caramel Sauce, at room temperature (store bought is OK)
  • 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 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup shredded sweetened coconut, toasted


  1. Preheat oven to 350 degrees. Spray a 10-cup Bundt or tube pan with vegetable oil cooking spray.
  2. Drizzle the cajeta into the prepared pan, turning to coat the bottom and sides.
  3. Using an electric mixer, beat the milk, eggs, vanilla extract and salt.
  4. Pour mixture in the pan and place pan in a large roasting pan. Fill the roasting pan with enough water to come halfway up the sides and cover with foil.
  5. Bake until the center jiggles slightly when the pan is moved, about 1 hour and 40 minutes.
  6. Remove from the oven and let cool at room temperature for 30 minutes.
  7. Refrigerate, covered for 3 hours or overnight.
  8. Turn the flan out onto a platter, sprinkle with toasted coconut and serve.
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