Coconut Flan
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Coconut Flan
  Coconut    Flan  
Last updated 6/12/2012 1:17:05 AM. Recipe ID 47276. Report a problem with this recipe.
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      Title: Coconut flan
 Categories: Custards, And, Puddings
      Yield: 6 Servings
 
    1/2 c  Sugar; caramelized
      1 c  Condensed milk; sweetened,
           -thinned slightly
      2 c  Coconut; unsweetened, grated
      1 c  Milk
      5 sm Eggs; separated
 
  To Prepare Flan Mold: Heat a small skillet, add sugar and heat until
  sugar on bottom has melted and is transparent. Raise the flame and
  stir the sugar with a wooden spoon until it turns a deep brown and
  starts to froth up. Be careful not to let it burn too much. Pour the
  caramel into the flan mold and turn the mold around quickly, tipping
  it from side to side until there is an even coating of the caramel
  over the bottom and halfway up the sides of the mold. Let cool. To
  Prepare the Flan: Heat the milk in a medium saucepan over medium-high
  heat to boiling, add coconut and boil for 5 minutes, stirring
  constantly. Add thinned condensed milk and continue cooking another 5
  minutes. Set mixture aside to cool. In a small bowl beat the egg
  yolks together until creamy and stir them into cooled coconut
  mixture. In large bowl beat egg whites until they are frothy, add a
  pinch of salt and continue beating until they are stiff. Fold whites
  into coconut mixture. Pour mixture into prepared flan mold, cover
  with a well-greased lid and put into a water bath. Place flan on
  lowest shelf of a preheated 350 degree oven and cook for about 1 1/2
  hours, then test to see if done. A skewer inserted in the middle of
  flan should come out clean. When done set flan aside to cool. Can be
  made a day ahead and refrigerated, covered. Serve at room
  temperature. To unmold, place flan mold in pan of warm water for a
  few minutes. Do not attempt to loosen flan with a knife.




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Recipe ID 47276 (Apr 03, 2005)

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