For anyone is a secret that the coconut is a delight which I love, and if we add a touch of lemon it is wonderful to have them together or separated in the desserts, in a cake for example the touch of lemon is very delicious and add to the mixture Coconut will give you better flavor and texture.

This recipe is an exquisite dessert of coconut and lemon flan, prepare it for a family meal or for friends, even to take it home to your in-laws and you will surely fall in love, also perfect for a small detail of gratitude, it is delicious , everyone will love it!

Ingredients:

• 1 cup of granulated sugar
• 1 cup of condensed milk
• 3 large egg yolks
• 3 large eggs
• 1 package of cream cheese at room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon zest
• 1 can of evaporated milk
• 3/4 ​​coconut cream
• 2/3 cup of sweet grated coconut

Preheat the oven to 350ºF. Move the oven rack to the lowest position, heat the sugar in a small saucepan very resistant to medium low heat, mixing constantly, 3 to 4 minutes or until it dissolves and becomes caramel, pour quickly into a round mold for 9-inch baking; spreading to cover the entire base. Beat condensed milk, egg yolks, eggs, cream cheese, vanilla extract and lemon zest in a medium bowl at low speed, heat the evaporated milk, coconut cream and coconut in a small saucepan On low heat; Do not boil. Pour a little of the milk mixture into the egg mixture and stir, add little by little the remaining milk mixture, stirring constantly and carefully so as not to curdle the eggs, pour into the mold.

Place the mold on a bain-marie tray; fill the tray with lukewarm water 1 inch deep, bake for 40 to 50 minutes or until when inserting a knife in the center comes out clean, remove the flan from the water let it cool on a metal rack, refrigerate for 4 hours or the night.

To serve: pass a small knife around the edge of the mold, put a dish on the mold and turn it by shaking it a little so that the flan is released.