Coconut-Cream Cheese Flan

A rich and creamy flan is flavored with toasted coconut and just a hint of rum in this easy-to-make and elegant dessert.

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2 cups sugar , divided

1 can (12 oz.) evaporated milk

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese , cubed, softened

5 egg s

1/2 cup BAKER'S ANGEL FLAKE Coconut , toasted

1 tsp. rum extract

2/3 cup thawed COOL WHIP Whipped Topping

1. Cook 1 cup sugar in small saucepan on medium heat until melted and deep golden brown, stirring constantly. Immediately pour into 9-inch round pan; tilt pan to evenly cover bottom of pan.

2. Blend milk and cream cheese in blender until smooth. Add remaining sugar, eggs, coconut and rum extract; blend until smooth. Pour over syrup in pan; place 9-inch pan in large shallow pan. Add enough hot water to large pan to come halfway up side of 9-inch pan.

3. Bake 50 min. to 1 hour or until knife inserted near center of flan comes out clean. Cool. Carefully remove flan from water. Refrigerate 4 hours. When ready to serve, unmold flan onto plate. Serve topped with <i>Cool Whip</i>.

Coconut-Cream Cheese Flan

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