Coconut flan ISue Byrom
- 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
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.
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.)
* 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.
Source: Sue Byrom