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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Coconut Flan Recipe

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This recipe for Coconut Flan is from The Bake Shop, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 13×9 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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