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Coconut Flan

May 5, 2008

In northern India, it is the fruit of the “Tree of Life,” where coconuts are kept by priests to dispense as a fertility symbol to women who wish to conceive. 

On the other hand, in Bali, women are forbidden to touch coconut palms for fear of draining the fertility of the tree into the woman. 

In New Guinea, it is believed that the palm sprouted from the head of the first man to die. 

On some South Pacific Islands, discs were carved from the hard shell to be used as currency.

Here we use the coconut for a sumptuous flan, a cream based dessert.

Servings: Makes 12

INGREDIENTS

  • 3 cups sugar
  • 3 (14-ounce) cans sweetened condensed milk
  • 1 (14-ounce) can unsweetened coconut milk
  • 1 (14-ounce) can evaporated milk
  • 6 large eggs
  • 2 tablespoons coconut extract
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup shredded coconut

PREPARATION

1. Preheat oven to 325°F.

2. Place 2 cups of the sugar in a heavy saucepan and cook over medium heat, stirring regularly, until caramelized. Pour the caramel into a 9-inch-round, 3-inch-deep pan (or divide among 12 individual ramekins), turning to coat the bottom and sides. Set aside for 15 minutes.

3. In a large bowl, mix the milks, eggs, coconut extract, vanilla extract, and salt. Pour the mixture over the caramel. Set in a water bath and cover with foil.

4. Bake until the center is set, 2 1/2 to 3 hours. Chill for 3 hours or overnight.

5. Before serving, turn the flan onto a serving plate. Heat the remaining sugar in 1 cup water over medium-high heat until it dissolves, about 30 seconds. Stir in the coconut and spoon over the flan.

Written by alice · Filed Under Recipes 

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