Pareve Coconut Flan

1 c Sugar
10 Eggs
1 cn Grated coconut in heavy syrup(18 oz) (Ancel or Conchita brand)
1 cn Pineapple juice (6oz)
1 ts Vanilla extract

PLace a 9-by-13-inch baking dihs in the oven and fill it with 1/2 inch hot water. Preheat oven to 350 degrees F. Place sugar in a heavy saucepan and cook over medium high heat, stirring until it melts and turns golden brownm, about 8 minutes. Pour carmelized sugar into a 9-by-5-inch loaf pan, tilting pan to coat bottom and sides. Set aside. In a medium bowl using an electric mixer, beat the eggs well. Stir in the coconut with its syrup, the pineapple juice and vanilla extract and beat for 1 minute. Pour into loaf pan, place in the wter filled baking dish and bake for 1 hour or more, until firm or when a knife inserted in middle comes out clean. Remove flan from water bath and cool on rack. Chill for 8 hours or overnight. Just before serving, loosen the edges of the flan with a thin-bladed knife, invert a serving platter over the pan, turn it over quickly and lift off the loaf pan. Slice the flan.

Printer friendly version: Pareve Coconut Flan

Click Back to return here.