This simple Coconut Flan recipe is flavored with shredded coconut then topped with toasted shredded coconut.The recipe uses 3 whole eggs plus 3 yolks. This flan will feed 8 hungry people.
Preheat oven to 350 degrees F. For The Caramel
Place 1/2 cup sugar in a small heavy saucepan over low heat. OR, if you are using a flan pan, heat the sugar directly in the pan. When sugar begins to melt, stir gently until it dissolves completely. Continue to cook, watching very carefully, until it turns a light brownish color then remove from heat immediately. Do not allow it to darken further as it will turn hard and unusable!
For individual cups, pour the caramel evenly into four 8-ounce or six 6-ounce custard cups and set aside.
For The Toasted Coconut
Toast 1/3 cup shredded coconut in the oven until it browns. Watch it carefully so it doesn't burn. Set aside.
For The Flan
Mix the eggs, both types of milk and vanilla in medium bowl until well combined. Stir in the remaining 2/3 cup shredded Don't over froth the mixture or you'll get bubbles in the flan.
Dived the toasted coconut evenly on top of the caramel in each cup or the bottom of your flan pan.
Gently pour the flan mixture in the individual cups or into your flan pan.
Place cups in a large baking pan and fill the pan around them 2/3 of the way with water. Bake 35–40 minutes or until centers are set. Remove from water bath. If you are using a flan pan then expect to bake it about 45 minutes to an hour. To test the flan, insert the tip of a small knife in the center of the flan, it should come out clean. Unmold
Remove and let cool slightly. Run a knife around the edges of the cups until you feel them loosen then invert onto plates.
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