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Coconut Flan


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


1. Preheat oven to 325?F.

2. Place two cups of the sugar in a heavy saucepan and cook over medium heat, stirring regularly, until caramelised. Pour the caramel into a nine-inch-round, three-inch-deep pan, 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 centre is set, 2 1/2 to three hours. Chill for three 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.

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