A Foreign Life

Aug. 2, 2007

Coconut Flan

Yesterday Shelley Fowler, a summer intern who worked with our team came for lunch before going back to the states. As usual, I tried out a new recipe. This one was for dessert and was absolutely scrumptious! It was a coconut flan. I don't really like flan that much and the only recipe I like was one given me by a Cuban woman. No other flan I've ever eaten comes close - till this. It's very similar to my Cuban recipe which is why I liked it so well. It's definitely a keeper. Enjoy!

Coconut Flan

1 cup granulated sugar
1 can (14 oz) sweetened condensed milk
1 cup canned coconut milk
4 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
1/2 cup toasted coconut

1. Heat oven to 325 degrees.
2. Place sugar in a medium size heavy bottomed saucepan and pour 1/2 cup water over it. Stir to dissolve. Bring to a boil over medium-high heat. Cook, without stirring, for about 10 minutes until amber colored. Pour into a 9-inch glass pie plate; swirl to coat bottom.
3. Blend condensed and coconut milks, eggs, vanilla and coconut extracts in a blender, Piur into prepared pie plate.
4. Place pie plate in large roasting pan. Add enough hot water to come halfway up side of plate. Bake at 325 degrees for 45 minutes, until custard is just set. Transfer to wire rack; let cool. Refrigerate until completely chilled, 4 hours or overnight.
5. To serve, run a sharp knife around edge of custard. Invert onto a large plate, letting caramel run over top. Garnish with toasted coconut.

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