This is a somewhat simplified version or Diana Kennedy' recipe.
* Exported from Key Home Gourmet *

Coconut Flan

Recipe By : Adapted from The Cuisines of Mexico by Diana Kennedy
Serving Size : 6 Preparation Time :1:30
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sugar -- caramelized
1 cup condensed milk, sweetened -- thinned slightly
2 cups coconut, unsweetened -- grated
1 cup milk
5 small eggs -- separated

To Prepare Flan Mold: Heat a small skillet, add sugar and heat until sugar
on bottom has melted and is transparent. Raise the flame and stir the sugar
with a wooden spoon until it turns a deep brown and starts to froth up. Be
careful not to let it burn too much. Pour the caramel into the flan mold
and turn the mold around quickly, tipping it from side to side until there
is an even coating of the caramel over the bottom and halfway up the sides
of the mold. Let cool.
To Prepare the Flan: Heat the milk in a medium saucepan over medium-high
heat to boiling, add coconut and boil for 5 minutes, stirring constantly.
Add thinned condensed milk and continue cooking another 5 minutes. Set
mixture aside to cool.
In a small bowl beat the egg yolks together until creamy and stir them into
cooled coconut mixture. In large bowl beat egg whites until they are frothy,
add a pinch of salt and continue beating until they are stiff. Fold whites
into coconut mixture.
Pour mixture into prepared flan mold, cover with a well-greased lid and put
into a water bath. Place flan on lowest shelf of a preheated 350 degree oven
and cook for about 1 1/2 hours, then test to see if done. A skewer inserted
in the middle of flan should come out clean. When done set flan aside to
cool. Can be made a day ahead and refrigerated, covered. Serve at room
temperature.
To unmold, place flan mold in pan of warm water for a few minutes. Do not
attempt to loosen flan with a knife.

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