1)  In a blender, combine the Los Altos Queso Fresco, whole and condensed milk and blend to a fine puree.

2)  Empty puree into a large pot and bring mixture to a gentle boil, stirring occasionally to ensure cheese and condense milk do not burn on bottom.

3)  Meanwhile, in a small saucepan, cook the sugar on medium heat with two tablespoons of water until the sugar liquefies and colors to an amber brown.

4)  Pour the liquid sugar into a 1.5 quart flan mold and cool to harden.

5)  Once milk-cheese mixture comes to a boil, lower heat and maintain at a bare simmer.

6)  In a large bowl add the eggs and slowly add the hot milk-cheese mixture to the eggs, constantly whisking to temper the eggs.

7)  Once a third of the hot milk mixture has tempered the eggs, return the tempered egg mixture to the large pot and turn off the heat, reserve.

8)  At this point, add the vanilla extract to mixture and mix.

9)  Once caramel has cooled and hardened in flan mold, pour custard mixture into mold. Bake custard at 375⁰F in a water bath for about 1 hour or until center is firm and wiggles barely with a nudge.

10)  Remove from oven and let cool for about 1 hour and then toss into fridge to set, about 4-5 hours.

11)  When custard has set, score sides and reverse flip onto serving platter. Garnish with shredded coconut.