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Serious Coconut Flan Recipe

June 8th, 2013 by alice  Tags: , | Print This Post Print This Post


  1. 1cupheavy cream
  2. 1cuphalf-and-half(or 1/2 c. heavy cream + 1/2 c. milk)
  3. 5largeeggs
  4. 1/2cupconfectioners’ sugar
  5. 1/4cup packedbrown sugar
  6. 1/4cup moistsweetened flaked coconut, lightly toasted
  7. 2tablespoonscoconut liqueur
  8. 2tablespoons coconut snowpowdered drink mix(available in most liquor stores – it’s in a round container and has a powdery consistency)
  9. 2tablespoonscoconut syrup
  10. 1/4teaspooncinnamon
  11. 6-8tablespoonsgranulated sugar, for coating cups


  1. Preheat oven to 325 degrees.
  2. Whisk cream, half& half, and eggs together.
  3. Add confectioner’s sugar and brown sugar and whisk.
  4. Blend in toasted coconut, liqueur, snow, syrup, and cinnamon.
  5. Set this aside.
  6. In a heavy saucepan heat the 6-8 TBS sugar just to dissolve and golden.
  7. Immediately pour this sugar syrup into 6-8 individual ovenproof custard cups (dividing equally among them) just to coat bottoms of cups.
  8. Pour the reserved coconut mixture into the cups (also dividing equally).
  9. Place cups in a large roasting pan and fill pan halfway up the cups with water (‘waterbath’).
  10. Bake for 1 hour (checking that water doesn’t boil or flan will curdle– if it does start to boil, just reduce oven temperature[I've never had that problem]).
  11. Remove cups from water bath and cool to room temperature.
  12. Run knife along the edges of each flan to loosen, cover each with plastic wrap, and refrigerate for at least 2 hours or overnight.
  13. Invert the flans onto plates and garnish with whipped cream, if desired.
  14. Note: Cooking time does not include refrigeration time.

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