1 heat oven to 180 degrees c. Pour the caramel into a flan dish to coat bottom. Combine milk coconut milk and coconut cream. Pour the mixture into. Directions preheat the oven to 350 degrees f.
Stir just to combine. Beat in the condensed milk coconut milk vanilla. Mix together coconut flakes and 1 4 teaspoon cinnamon on a sheet tray and toast coconut until edges are golden stirring occasionally. Put the flaked. In a large bowl whisk together condensed milk coconut milk eggs and vanilla until smooth.
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In a heavy saucepan over high heat combine the sugar with 1 4 cup of water. Spray a 10 cup bundt or tube pan with vegetable oil cooking spray. Melt 1 cup sugar with a spoonful of water in a heavy bottomed saucepan over medium high heat until the sugar. It will harden in about five minutes. In a large mixing bowl beat the eggs until foamy with a wire whisk.
In a small saucepan over medium low heat melt the sugar until it caramelizes. Over medium low heat melt sugar until it caramelizes. Using an electric mixer beat the milks eggs vanilla extract and salt. In a small saucepan on medium. Preheat the oven to 325 degrees f.
Add sweetened condensed milk then milk and finally the coconut and vanilla. Drizzle the cajeta into the prepared pan turning to coat the bottom and sides. Make caramel by adding the sugar and water in medium sauce pot and cooking until it darkens to amber then whisk in the lemon juice. Bring to a boil reduce and simmer for 15 minutes. Directions preheat oven to 325 degrees f.
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Bring to a boil reduce and simmer for 15 minutes. Stir just to combine. Directions preheat oven to 325 degrees f. 1 heat oven to 180 degrees c.
