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Add a photoServings: 12
Ingredients
- 1 c. Sugar
- 10 x Large eggs
- 1 can Grated coconut in heavy syrup(18 ounce) (Ancel or possibly Conchita brand)
- 1 can Pineapple juice (6oz)
- 1 tsp Vanilla extract
Directions
- PLace a 9-by-13-inch baking dihs in the oven and fill it with 1/2 inch warm water. Preheat oven to 350 degrees F. Place sugar in a heavy saucepan and cook over medium high heat, stirring till it melts and turns golden brown brownm, about 8 min. 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 Large 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 possibly more, till hard or possibly when a knife inserted in middle comes out clean.
- Remove flan from water bath and cold on rack. Refrigeratefor 8 hrs or possibly 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 132g | |
| Recipe makes 12 servings | |
| Calories 303 | |
| Calories from Fat 132 | 44% |
| Total Fat 15.42g | 19% |
| Saturated Fat 11.29g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 174mg | 58% |
| Sodium 65mg | 3% |
| Potassium 222mg | 6% |
| Total Carbs 36.62g | 10% |
| Dietary Fiber 1.7g | 6% |
| Sugars 20.9g | 14% |
| Protein 6.5g | 10% |
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