Coconut Caramel Flan

• 1/2 cup sugar (I use Splenda Blend)
• 2 tablespoons water
• 1 (13 1/2 ounce) can low-fat evaporated milk
• 1 (13 1/2 ounce) can low-fat condensed milk
• 1 (8 ounce) package light cream cheese, softened
• 1 (13 1/2 ounce) can coco lopez coconut cream
• 5 eggs
• 1 teaspoon almond extract
• 3/4 cup flaked coconut

1. Preheat oven to 350u0b0F. in a small saucepan, combine sugar and water and cook over medium heat stirring constantly until sugar dissolves. Continue cooking until mixture is golden in color (about 4 minutes).
2. Immediately pour mixture evenly into a 9-inch cake pan. (Mixture will harden and may crack slightly as it cools.)
3. In a blender, blend evaporated milk, condensed milk, cream cheese, Coco Lopez, eggs y almond extract and then add coconut and mix well.
4. Carefully pour mixture over caramelized sugar and place cake pan in a roasting pan, adding hot water to a depth of 1-inch in the roasting pan.
5. Bake for about one hour or until a knife inserted in center comes out clean. Remove cake pan from water and cool on a wire rack at least 30 minutes.
6. Cover and chill overnight. Loosen edges with a thin knife. Invert flan onto serving plate so caramel will be on the top.

sugar, water, lowfat, lowfat condensed milk, light cream cheese, coco lopez coconut cream, eggs, almond, flaked coconut

Taken from www.food.com/recipe/coconut-caramel-flan-416318 (may not work)