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Coconut Flan Recipe

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This recipe for Coconut Flan, by , is from The Bake Shop, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1/3 cup of sugar
1 (15 oz.) can coconut milk
1 (12 oz.) can condensed milk
1/2 cup evaporated milk
5 eggs
1 teaspoon vanilla extract
1/4 cup shredded coconut flakes

Directions:
Directions:
Preheat oven to 350 degrees.
 Prepare a water bath by placing an 8-inch round cake pan in a 139 baking pan. Fill outer dish with hot water to 1/2 inch depth.
 Heat sugar in small sauce pan over medium heat, stirring constantly until melted and golden brown; Pour into 8-inch pan. Remove 8-inch pan of water; working quickly, swirl melted sugar around bottom and sides of the round pan to coat. Return dish to water.
 In a blender, combine coconut milk, condensed milk, evaporated milk, eggs and vanilla. Pour the mixture into 8-inch pan.
 Bake for 45 minutes or until a knife inserted in the middle comes out clean. Cool on wired rack for about 30 minutes.
 Run a knife around the edges of the pan. Invert a serving plate over the round pan, hold tightly and quickly turn over. Gently, shake the mold to release. Top with coconut flakes for garnish. Refrigerate for about 2 hours and serve. Serves 6-8.

 

 

 

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