Coconut Flan
Recipe from Family Circle

Sweetened condensed milk and canned coconut milk make this flan extra rich and velvety smooth. Chill the flan overnight for a handy make-ahead recipe.

Coconut Flan

by 7  people

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  • 1   cup 
    granulated sugar
  • 1   can 
    (14 ounces) sweetened condensed milk
  • 1   cup 
    canned light coconut milk
  • 4   
  • 1/2  teaspoon 
    vanilla extract
  • 1/2  teaspoon 
    coconut extract
  • 1/2  cup 
    coconut, toasted
Heat oven to 325 degrees F.
Place sugar in a medium-size heavy-bottomed saucepan and pour 1/3 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.
Blend condensed and coconut milks, eggs, vanilla and coconut extracts in a blender. Pour into prepared pie plate.
Place pie plate in large roasting pan. Add enough hot water to come halfway up side of plate. Bake at 325 degrees F for 45 minutes, until custard is just set. Transfer to wire rack; let cool. Refrigerate until completely chilled, 4 hours or overnight.
To serve, run a sharp knife around edge of custard. Invert onto a large plate, letting caramel run over top. Garnish with coconut.
Nutrition information
Per Serving: cal. (kcal) 411, Fat, total (g) 12, chol. (mg) 124, sat. fat (g) 7, carb. (g) 67, pro. (g) 9, sodium (mg) 125, Percent Daily Values are based on a 2,000 calorie diet
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