Make It
Step 1
Preheat oven to 350° F.
Step 2
Heat sugar in small, heavy-duty saucepan over medium-low heat, stirring constantly, for 6 to 8 minutes or until dissolved and caramel-colored. Pour onto bottom of 9-inch-round cake pan; quickly swirl around bottom to coat.
Step 3
Combine LA LECHERA and eggs in large bowl; whisk until well combined. Add coconut milk and crushed pineapple and juice; mix well. Pour into prepared pan; cover lightly with foil. Place pan in large roasting pan; fill roasting pan with warm water to about 1-inch depth.
Step 4
Bake for 1 hour and 15 minutes or until knife inserted near center comes out clean. Remove flan from water. Cool on wire rack. Refrigerate for 4 hours or overnight.
Step 5
To serve, run small spatula around edge of pan. Invert serving plate over pan. Turn over; shake gently to release. Garnish with shredded coconut.
