Coconut Flan


  • 1 cup DEE DEE coconut milk (fat 5-7%)
  • 1 cup granulated sugar
  • 1 can (14 oz) sweetened condensed milk
  • 4 eggs
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. coconut extract
  • 1/2 cup coconut, toasted 


1. Heat oven to 325 degrees F.
2. Place sugar in a medium-size heavy-bottomed saucepan and pour 1/3 cup water over it. Stir to dissolve. Bring to a boil over medium-high heat. Cook, without stirring, for about 10 minutes until amber colored. Pour into a 9-inch glass pie plate; swirl to coat bottom.
3. Blend condensed and DEE DEE coconut milk, eggs, vanilla and coconut extracts in a blender. Pour into prepared pie plate.4. Place pie plate in large roasting pan. Add enough hot water to come halfway up side

of plate. Bake at 325 degrees F for 45 minutes, until custard is just set. Transfer to wire rack; let cool. Refrigerate until completely chilled, 4 hours or overnight.

5. To serve, run a sharp knife around edge of custard. Invert onto a large plate, letting caramel run over top. Garnish with coconut

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