Creamy Coconut Flan
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1/2 cup sugar
3 large eggs
1 (14 oz.) can
Eagle Brand® Sweetened Condensed Milk
1 (about 13.5 oz.) can unsweetened coconut milk
2/3 cup water
1 teaspoon coconut extract or vanilla extract
1/4 teaspoon salt
Whipped cream in aerosol container
1/2 cup sweetened coconut flakes, toasted *
COOK sugar in heavy saucepan over medium heat, stirring frequently, until completely melted and caramel-colored, about 10 minutes. Working quickly, carefully pour into an 8-inch round baking pan. Using potholders, tilt pan to completely coat bottom.
HEAT oven to 325°F. Whisk eggs in large bowl. Whisk in sweetened condensed milk, coconut milk, water, coconut extract and salt. Set prepared pan in 13 x 9-inch baking dish. Pour egg mixture into pan. Fill larger baking dish with 1 inch deep boiling water. Bake 50 to 55 minutes or until custard is set but not completely firm. Carefully remove pan from hot water. Cool on wire rack 1 hour. Cover and chill several hours, preferably overnight.
To serve: INVERT onto rimmed serving plate. Cut into wedges and place on individual serving plates. Spoon caramel sauce over flan. Garnish with whipped cream. Sprinkle with toasted coconut.