1 cup of sugar
6 oz. of Bacardi Coco Rum
1 14 oz. can condensed milk
1 13.5 oz. can evaporated milk
1 20 oz. can pineapple chunks drained, remove 15 chunks and set aside
1 teaspoon vanilla
2 ounces of shredded coconut – I had sweetened
In a non-stick saucepan over medium heat, cook sugar with 3 ounces of rum stir until melted and golden in color. Pour into your mold coating bottom and sides. Let cool.
In a blender add 3 ounces of rum, condensed milk, evaporated, vanilla and eggs. Blend and then add coconut and pineapples, pulse for a few seconds.
Preheat your oven at 350ºF. Pour mixture into prepared mold and place mold into a large roasting pan filled halfway with water to make your Bain de Marie.
Bake for about 50 minutes or until set. You can use a toothpick to test. Let cool completely.
Unmold onto your serving dish. I used a pineapple mold cutter and removed the piece of flan and set it aside. I then took the 15 chunks of pineapple and put in blender with a few drops of rum and made a puree. I filled the pineapple cavity and put the cut out on top of puree. Delicioso!