Made with eggs, condensed milk, evaporated milk, pineapple chunks and 100% pineapple juice, this Pineapple Flan is an easy tropical twist on a classic Latin dessert.
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Servings: 6 -8 servings
- ⅓ cup sugar
- 5 eggs
- ½ cup Dole Pineapple Chunks in 100% Pineapple Juice plus more for garnish
- ½ Pineapple Juice from the Dole Pineapple Chunks
- 1 can 14 oz condensed milk
- 1 can 12 oz evaporated milk
- toasted coconut flakes for garnish optional
Preheat oven to 350 degrees.
Heat sugar in small sauce pan over medium heat, stirring constantly until melted and golden brown; Pour into 8-inch round pan. Working quickly, swirl melted sugar around bottom and sides of the round pan to coat.
Prepare a water bath by placing the 8-inch round cake pan in a 13×9 baking pan. Fill outer dish with hot water to ½ inch depth.
In a blender, combine eggs, pineapple chunks, pineapple juice, condensed milk and evaporated milk. Pour the mixture into 8-inch pan.
Bake for about 1 hour or until a table knife inserted in the middle comes out clean. Cool on wired rack for about 30 minutes. Then refrigerate for about 1 hour.
Run a knife around the edges of the pan. Invert a serving plate over the round pan, hold tightly and quickly turn over. Gently, shake the mold to release.
Top with pineapple chunks and toasted coconut flakes for garnish. Refrigerate until it’s time to serve.