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.
I love my fair share of dessert but flan is by far one of my favorites. It is sweet, creamy and very versatile.
Flan can be made in a variety of flavors like it’s the case with this pineapple flan or my popular coconut flan. The best part is how incredibly easy it is to make! All you have to do is blend all the ingredients until smooth and bake in a water bath until dense and custard-like.
To make this delicious pineapple flan, I used a combination of the traditional ingredients (eggs, condensed milk, evaporated milk) and Dole Pineapple Chunks with Pineapple Juice.
I always keep my fair share of Dole Packaged Foods fruits in my pantry. There really is no excuse to not include more fruit in our daily eating habits when you can have a can (or a bowl) of pure fruit goodness in your pantry at all times. Plus, they can come in very handy at dinner time. Dole pineapple can be used in many ways in recipes to change up weekend events, as well as weekday meals.
And nothing beats that feeling you get when you find a good recipe and realize that you have all of the ingredients at home!
For more recipes, inspiration and information about Dole, visit the Dole Sunshine Latino website. (<~ in Spanish)
- 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.