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LOCATION: Recipes >> Mexican >> Flan 15

Print this Recipe    Flan 15

Cocada
(Coconut Flan)

4 cups milk
2 1/2 cups sugar
1 coconut, peeled and grated (do not use packaged grated coconut)
6 egg yolks, beaten

Preheat the oven to 350. Boil the milk and sugar until it thickens.
Stir in the grated coconut. Turn down the heat and simmer the
mixture for thirty minutes. Remove from heat, and slowly whisk in
the beaten egg yolks. The mixture should be the consistency of
pudding. Pour into an ovenproof glass or ceramic dish, and bake
until the top is pale gold. Choosing and cracking a fresh coconut:
Fresh coconuts should give a satisfying slosh when shaken--this
means they are full of coconut water (not the same thing as coconut
milk!).

At home, use an ice pick or screwdriver to poke out two of the
coconut's eyes. Strain the coconut water through a sieve and into
a container. Save it in the refrigerator for another recipe. Bake
the coconut in a 400 oven for ten to fifteen minutes. Wrap the
baked coconut in a towel, and tap it with a hammer all over. This
loosens the meat from the shell. Use a vegetable peeler to scrape
off the brown skin before grating the meat.

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