Coconut Flan With Crispy Coconut Cookies Recipes

COCONUT FLAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the sugar in a nonstick skillet, and slowly melt over low heat without stirring. Shake the pan by it's handle to mix, but do not stir with a spoon. When the sugar has melted, pour into a 3 quart glass baking dish, coating the bottom.
• In a large bowl, beat the eggs with an electric mixer until smooth. Pour in the condensed milk, evaporated milk, coconut milk, whole milk, and vanilla; mix until well blended, about 2 minutes. Pour the egg mixture over the sugar in the pan. Place the pan inside of a larger dish and set in the oven. Fill the outer pan with water to 1 inch deep.
• Bake for 1 hour in the preheated oven, or until a toothpick inserted in the center comes out clean. Remove the flan from the water bath, and refrigerate until cold, 4 hours to overnight.
• To serve, run a knife around the edges of the dish to loosen the flan, then invert onto a serving dish.

CARAMEL COCONUT FLAN: QUESILLO

Steps:

• Make the Caramelo: In a small heavy saucepan bring sugar and water to a boil, stirring until sugar is dissolved. Boil syrup, without stirring, until golden caramel. Immediately pour the some of the caramel into each tuna can, tilting them to coat the bottom and sides. Let caramel cool.
• (Drizzle any remaining caramel onto a sheet of parchment or waxed paper in decorative squiggles. Let the squiggles harden and use them as a garnish for the flan.)
• Make the flan: Preheat the oven to 325 degrees F.
• In a large bowl, whisk together condensed milk, coconut milk, eggs, and vanilla until smooth. Divide the mixture among the tuna cans.
• Place the tuna cans in a shallow baking dish and place on the middle rack in the oven. Pour in enough hot water to reach halfway up the sides of the cans. Bake the flan until just set, but still wiggly in the center, about 30 to 45 minutes. Transfer the flan to a rack and let cool. Chill the flan in the refrigerator. (The flan can be prepared up to 3 days in advance.)
• When ready to serve, dip the cans in a saucepan of hot water. Using a finger, gently press down the edges of the flan, until the caramel runs up the side, which indicates that it's loosened. Invert each flan onto a plate. Break the caramel squiggles into pieces and insert them into the top of each flan.

CRISPY COCONUT COOKIES

Steps:

• Cream shortening with sugar.
• Add beaten egg and extract.
• Sift flour, baking soda, cream of tartar and add gradually to creamed mixture.
• Add the fine dessicated coconut and mix throughly.
• Roll into small balls, put on a greased cookie sheet, press down with a fork.
• Bake for 15 minutes at 325, cookie should be nicely colored.
• A reminder that ovens vary, so do watch your cookies!
• Yield will depend on the size cookie you make, so mine is a general yield for amount of flour used.

COCONUT FLAN WITH CRISPY COCONUT COOKIES

Steps:

• For the Flan:
• Preheat oven to 325 degrees F.
• In a small saucepan combine the 1/2 cup sugar until with 2 tablespoons water and heat until the sugar is completely dissolved and it turns a golden brown color. Carefully pour the caramelized sugar into the bottom of a 10-inch cake pan. Tilt the pan, from side to side, in a circular motion swirling the sugar around so that evenly coats the bottom of the pan. Place the cake pan into a baking dish large enough to accommodate the cake pan and set aside to cool. The sugar will harden as it cools.
• In a large mixing bowl combine eggs, egg yolks, salt, vanilla, remaining 2/3cup sugar and coconut milk. Whisk until well blended. Pour custard mixture into the cake pan over the caramelized sugar. Place the flan into the oven and pour warm water into the baking dish so that it comes up about 1 1/2-inches up the side of the cake pan. Bake at 325 degrees F for 1 hour or until knife inserted near center comes out clean. Remove from the oven and let cool to room temperature. Chill for at least 1 hour or overnight in the refrigerator. To unmold the flan, run a knife around the edge of the cake pan and invert onto a plate.
• For the Cookies:
• Preheat oven to 400 degrees F and line 2 baking sheets with parchment paper.
• In a medium bowl, sift together the flour, sugar, and salt. Beat in the egg whites and melted butter until well incorporated.
• Spoon out batter, about 1/2 a tablespoon at a time, onto a parchment lined baking sheets. Spread cookies into 2 to 3 inch circles about 1/8-inch thick. Sprinkle with coconut and bake 6 minutes or until slightly browned. Allow to cool completely on the baking sheets. Carefully peel from parchment and serve with coconut flan.