Toasted Coconut Flan

1. 1

   Preheat oven to 325 degrees F.

2. 2

   In a heavy saucepan over high heat combine the sugar with 1/4 cup of water.

3. 3

   Stir just to combine.

4. 4

   Simmer until the mixture has reached a deep amber color.

5. 5

   Pour immediately into a 9-inch cake pan, swirling to completely coat bottom.

6. 6

   Set aside to cool and harden.

7. 7

   In a blender combine all the remaining ingredients except the lime zest and flaked coconut.

8. 8

   Blend well.

9. 9

   Add the lime zest and pulse a few times just to combine.

10. 10

    Pour into the cake pan with the caramel.

11. 11

    Bake in a water bath until set (the center will still be slightly wobbly), about 1 hour.

12. 12

    Remove from the oven and let cool completely on the courter.

13. 13

    Refrigerate for 2 hours.

14. 14

    Put the flaked coconut in a large dry skillet over medium-low heat.

15. 15

    Let toast until the flakes become light brown, making sure to stir often.

16. 16

    Remove from heat and let cool before garnishing the flan.

17. 17

    Run a knife around the edge of the flan.

18. 18

    Invert it onto a large plate with room for the sauce to pool.

19. 19

    Cut into slices, garnish each slice with a bit of the toasted coconut and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.