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Coconut flan I

SueSue Byrom
servings:Serves 6


  • 1 14-oz. can sweetened condensed milk
  • 2/3 cup whole milk
  • 2/3 cup coconut milk
  • 2 large eggs
  • 2 large egg yolks
  • 1/2 t. vanilla or coconut extract
  • 3/4 cup unsweetened flaked coconut


  • 1

    Preheat oven to 350°F. Arrange six 3/4-cup custard cups in 13 x 9 x 2-inch baking pan*. Whisk first 5 ingredients in medium bowl to blend. Mix in coconut. Divide mixture among cups. Pour enough hot water into pan to come halfway up sides of cups.

  • 2

    Bake flans until just set in center, about 30 minutes. Remove flans from pan and refrigerate until cold, about 2 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)

  • 3

    * Can use bundt pan instead of ramekins. Cook for 50 minutes. Let cool and unmold. Decorate with raspberries in center and around sides. Dust top of flan with flaked coconut.



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