Coconut Flan Recipe

Coconut Flan

8 oz. coconut milk
8 oz. coconut cream
1 cup toasted coconut
1 cup raw sugar
1/4 cup water
2 tablespoon lemon juice
6 whole eggs
3 egg yolks

Preheat oven to 325 degrees F. Combine milk, coconut milk, and coconut cream. Bringto a boil, reduce and simmer 15 minutes. Take off flame and let cool. Add toastedcoconut. Let toasted coconut infuse for 15 minutes. For caramel, add sugar and water in medium sauce pot. Cook until amber color, then whisk in lemon juice.

Pour caramel evenly in 4-oz. ramekins and set aside. Strain milk mixture into a bowl. Add eggs and yolks, whisk lightly. Fill each ramekin with mixture, thenplace ramekin in roasting pan filled half way with hot water. Cook, covered withfoil, for 25 minutes. Serve with Pineapple Salsa or fruit. (Makes 12 small custards.)



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