Chocolate Coconut Flan

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
SERVES: 8-12
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    cups sugar
  • 6
    tablespoons water
  • 4
    cups milk
  • 1
    cup sugar
  • 1
    teaspoon vanilla
  • 1
    teaspoon cinnamon (if using semisweet chocolate)
  • 1
    pinch salt
  • 1 34
    cups fresh coconut, grated
  • 3
    ounces mexican chocolate or 3 ounces semisweet chocolate, ground to fine powder in the processor
Advertisement

DIRECTIONS

  • Preheat oven to 325°F.
  • Set 2 6 cup Savarin (or ring) molds in large baking pan.
  • Pour in enough boiling water to come halfway up sides. Set in oven.
  • Cook sugar and water in heavy small saucepan until sugar dissolves, swirling pan occasionally.
  • Increase heat and boil until syrup caramelizes.
  • Pour half of syrup into each mold, tilting to coat sides.
  • Quickly return molds to water bath.
  • Gently blend milk, eggs, sugar, vanilla, cinnamon (if necessary) and salt in large bowl.
  • Stir in coconut and chocolate powder.
  • Divide mixture between molds; mixture should come to within 1/4 inch of top.
  • Bake until custard is set and tester inserted in center comes out clean, about 50 minutes (reduce oven temperature if water starts to boil or custard may curdle).
  • Remove from water bath and cool.
  • Refrigerate for 3 hours or overnight.
  • Before serving, invert onto platters.
Advertisement