To make the custard, pour the eggs, egg yolk, cream cheese, coconut cream, evaporated milk, condensed milk, vanilla, cinnamon and salt into a blender. Blend for 1-2 minutes, until it's nice and smooth and the cream cheese is fully incorporated.
Bake for 80-90 minutes, or until the edges of the flan are set, but it's still slightly wiggly in the middle.
Don't have large eggs? Don't worry. Use the handy egg conversion chart link in the blog post to figure out how many eggs you should use based on the size you have.