NO FAIL, NO JIGHLE FLAN: An easy and cold summer dessert with a rainbow of tropical flavors: COCONUT, LEMON, CARAMEL and CHEESECAKE. Those who do not like the jiggle texture of the traditional flan, will be pleasantly surprised: caramel flavor without the jiggle :). The recipe requires 3 Tbsp of creamcheese, but can be added 12 more tablespoons for an even thicker cheesecake texture. I personally love just the 3 tbsp, but I don't mind the jiggle, I actually like it ;)

9 in Glass Pie Pan

CARAMEL
1 cup SUGAR + 1 tsp VINEGER
COCO CHEESECAKE FLAN
EGGS: 3
EGG YOLKS:3
CREAM CHEESE: 3 4 oz
AROMAS:
o SALT: 1/4 tsp
o LEMON JUICE: 23 Tbsp (from 1/2 lemon)
o LEMON ZEST: 1 Tbsp (from 1 lemon)
o VANILLA: 1/2 TBSP
o FIORI DI SICILIA: 1 tsp (optional, but HIGHLY recommended) (King Arthur Website has the best one!)

CREAM OF COCONUT: 15 oz can (425 g)
COCONUT MILK: 14 oz can (400 ml)

COCONUT FLAKES: 1 Cup

Preheat @ 350F
BAKE at 325F /160165C for 45 min
Lower the heat to 325F/150C and continue baking for another 2545 minutes basically, until set at finger touch. The time vary depending of how hot the milk was, or how hot the water bath was in the beginning.
Cover with aluminum foil if the top layer of coconut start burning. The cup of coconut flakes will rise up and separate in a nice layer during baking.

Run gently a knife around the cake to separate from the walls. Let it chill to room temperature, then in the fridge for at least 5 hours, or ideally overnight.