Creamy Coconut Flan

• 1 cup sugar, divided
• 1/4 cup water
• 1 can (14 oz. ) coconut milk
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
• 4 eggs
• 3 strawberries, halved

1. Heat oven to 350 F.
2. Bring 1/2 cup sugar and water to boil in small saucepan on medium heat, stirring occasionally.
3. Cook 6 to 8 min.
4. or until deep golden brown.
5. (Do not stir.)
6. Pour into 8-inch square pan; tilt pan to evenly cover bottom with syrup.
7. Blend milk, cream cheese and remaining sugar in blender until smooth.
8. Add eggs; mix just until blended.
9. (Do not overmix.)
10. Pour over syrup in pan; cover.
11. Place filled pan in larger pan; add enough hot water to larger pan to come halfway up side of smaller pan.
12. Bake 45 min.
13. to 55 min.
14. or until knife inserted in center comes out clean.
15. Cool 10 min.
16. Carefully remove flan from water-filled pan; place on wire rack.
17. Cool completely.
18. Refrigerate several hours or until chilled.
19. Unmold onto plate just before serving topped with strawberries.

sugar, water, coconut milk, philadelphia cream cheese, eggs, strawberries

Taken from www.kraftrecipes.com/recipes/creamy-coconut-flan-168184.aspx (may not work)