Heat oven to 350°. Place 2 cans of whipped cream in fridge to chill. Place all syrup ingredients in saucepan and bring to a boil. When mixture begins to boil, remove from heat. Make sure it doesn’t boil over as it gets foamy really quick! Divide the syrup 18 equal parts among the cupcake pan(s). Set pan aside.

Blend all flan ingredients in a blender or food processor for 2 minutes or until completely combined.

Swirl syrup gently to coat the sides of cupcake pans. Slowly, pour the flan batter into the cupcake cups over the syrup that was placed in the bottom. Fill to the top of the cups. Place the cupcake pan (or pans… mine came with 6 cups each) into a large roasting pan. Fill roasting pan with 2 inches of water, careful to not spill the water into the flan. You can also put thw water in first if it is easier, just allow room for the water to rise when you stick your cupcake pans in the roasting pan. Bake for 60-70 minutes. When the flan is done, you should be able to insert a toothpick and have it come out clean. Place flan in refrigerator to cool completely before eating. When flan is completely cool, cut the foil pans so that each flan is now separated from one another.

To make coconut whipped cream: Take cans that have chilled for at least an hour out of the refrigerator. Carefully open and scrape out the cream at the top. Whip the cream with a hand mixer or until fluffy and more like the consistency of whipped cream. Pipe on cooled flan with piping tip or thick plastic bag with corner cut off. 

To serve: Loosen the edges of the flan from the pan with a knife. Invert flan onto a plate, gently tapping the top of the foil pan to help it release. Top with coconut whipped cream. Don’t forget to let the syrup drizzle out on top! Sprinkle with cinnamon.

Wrap up all other flans individually with foil so you can grab one out of the fridge anytime!