White Chocolate Coconut Flan

• 1 cup sugar
• 2 tablespoons water
• 1 can (13.66 ounces) coconut milk
• 1 cup half-and-half cream
• 1 cinnamon stick (3 inches)
• 1-1/2 cups white baking chips
• 4 ounces cream cheese, softened
• 1/2 cup sugar
• 3 large eggs
• 3 large egg yolks
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• Toasted unsweetened coconut flakes
• Semisweet chocolate and white baking chocolate, melted

1. In a large heavy skillet, combine sugar and water; stir gently to moisten all the sugar. Cook over medium-low heat until sugar is dissolved, gently swirling pan occasionally. Cover and bring to a boil over medium-high heat. Cook for 1 minute.
2. Uncover pan; continue to boil and gently swirl pan until syrup turns a light amber color, about 3 minutes. Immediately remove from the heat and quickly pour into an ungreased shallow 10-in. round baking dish, tilting to coat bottom of pan. Place dish in a large baking pan; let stand for 10 minutes.
3. Meanwhile, in a large saucepan, heat the coconut milk, cream and cinnamon until bubbles form around sides of saucepan. Stir in baking chips until melted. Remove from the heat.
4. In a large bowl, beat cream cheese and sugar until smooth. Add eggs and egg yolks, one at a time, until blended. Stir 1 cup warm milk mixture into egg mixture; return all to pan, stirring constantly. Add extracts. Slowly pour into prepared dish. Add 3/4 in. of boiling water to larger pan.
5. Bake, uncovered, at 325u0b0 for 45-55 minutes or until center is just set (mixture will jiggle). Remove baking pan from water bath; cool for 1 hour. Chill overnight.
6. To serve flan, carefully run a knife around edge of pan to loosen; invert onto a rimmed serving dish. Top with coconut flakes. Drizzle with melted chocolate.

sugar, water, coconut milk, cream, cinnamon, white baking chips, cream cheese, sugar, eggs, egg yolks, vanilla, coconut, chocolate

Taken from www.tasteofhome.com/recipes/white-chocolate-coconut-flan/ (may not work)