Coconut Flan
Serves 6
1/3 cup sugar
6-‐4-‐ounce ramekins
1 (14-‐ounce) can unsweetened condensed milk
1 ½ cups coconut milk
2 teaspoons pure vanilla extract
¼ cup shredded coconut flakes
fresh whipped cream for garnish
¼ cup toasted coconut flakes, for garnish
In a small saucepan, over medium heat, melt sugar un@l it caramelizes.
Divide between 6-‐ 4-‐ounce ramekins, swirling around to coat bolom.
In a large mixing bowl, beat eggs un@l foamy with a wire whisk.
Beat in condensed milk, coconut milk, vanilla extract and ¼ cup
coconut.
Divide between ramekins and cover each one @ghtly with aluminum
foil.
Add ½ cup water to pressure cooker and carefully place ramekins inside.
Secure lid and set dial to 5 minutes.
When cook @me is complete, place ramekins in an ice bath and allow to
cool completely.
Invert each ramekin onto a serving plate, let flan drop on its own.
Garnish with whipped cream, toasted coconut and serve.
75