Title: Coconut Flan
Categories: Dessert
Yield: 4 Servings

1 3/4	c	Sugar (divided use)
6		Eggs, lightly beaten
2	c	Evaporated milk
1	c	Coconut milk
1	c	Freshly grated or canned
		Coconut

Preheat oven to 350 F. Put 1 cup sugar in a small, heavy saucepan over medium heat. Cook, stirring with a wooden spoon, until sugar caramelizes. Have ready a 2 quart glass mold or casserole warmed with boiling water and dried.

Pour caramel into mold, turning the mold so that the caramel coats the bottom and an inch or so of the sides. Set aside.

Stir remaining 3/4 cup sugar into eggs; set aside.

Pour evaporated milk and coconut milk into a saucepan, bring to scalding point and slowly pour into egg mixture, stirring with a wooden spoon or wire whisk. Add the coconut and pour into the caramelized mold. Set the mold in a pan of hot water and bake for 1 hour or until a toothpick inserted in the custard comes out clean.

Cool thoroughly and unmold onto a serving plate. If any caramel is left in the mold, add a little hot water and microwave briefly, stirring until the caramel dissolves. Pour over the custard. Makes 6 to 8 servings.

Per serving: Calories 459 Fat 24g Cholesterol 204mg Sodium 166mg Percent calories from fat 39%

Source: "The Complete Book of Caribbean Cooking,"

Dallas Morning News 7/31/96 Typos by Bobbie Beers

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