Creamy Three Milk Coconut Flan

Traditional Mexican Flan with a creamy coconut taste and a rich caramel syrup.

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Ingredients:

• 1 can coconut milk, undiluted
• 1 can condensed milk, undiluted
• 1 can evaporated milk, undiluted
• 5 large eggs
• 1 tsp vanilla extract
• 1 tsp coconut extract
• 1 cup of Bakers sweetened, shredded coconut or coconut flakes
• 1 cup sugar

Method

Preheat oven to 375 degrees. Spread 1 cup of sugar evenly over bottom of a baking pan 9 x 5 x 3. Heat in oven for 30 minutes, or until the sugar is melted to a golden-brown syrup. Remove from oven and let it cool for 20 minutes or until syrup becomes hard. Do not turn off the oven. In a medium to large bowl, beat eggs, coconut milk, evaporated milk, condensed milk, shredded coconut, vanilla extract and coconut extract for three minutes or until all the ingredients are well blended. Pour the mixture over the hardened sugar in the baking pan and cover it with aluminum foil. Place in a shallow pan so that you can pour water up to 1" to 1 1/2" around the baking pan. Bake, making sure to refill the water in the shallow pan, if necessary, for 1 1/4 hours, or until a knife inserted in the center comes out clean. Cool, then refrigerate well, preferably overnight. To serve, slide a thin, sharp cutting knife around the edges and place at room temperature for 15 minutes. The sugar will warm and dissolve, allowing the flan to slide out easily.

Notes: Place a serving dish over the baking dish and invert. Serve as is or decorate with coconut flakes.

Number of servings: 10-14

Submitted By: Sara Llerena
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