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Coconut Flan
Date added: November 8, 2007
- Servings: 2 change
- Calories per serving: 5,000
- Prep time: 15
- Cook time: 45
Ingredients
Sweet Dough Base
- 1 cup butter, unsalted
- 2 cup shortening, frying, reg, hydrog soybean & cttnsd oil
- 1 tsp salt, table
- 3 cup sugar
- 3 eggs, whole
- 1 tsp vanilla extract
- 3 cup flour, pastry, white, unbleached, enrich, stone ground
Coconut Filling
- 5 eggs, whole
- 5 lemon zest
- 2 cup sugar
- 940 ml cream, whipping, 35% b.f.
- 7 cup coconut, dried, unsulfured, unsweetened, fine macaroon
Recipe Method
Sweet dough base
1. Grease and line a 9 inch fluted flan tin with baking paper. Place butter, shortening and sugar in a big mixing bowl, beat it until light and creamy. Add eggs and vanilla together, mix it well. Sift in flour into the mixture, mix until just incorprated. Put in the refrigerate for 15 minutes. Preheat the oven to 325F. Dust some flour on the table and roll out the dough to fit the 9' flan tin. Trim and using a fork dock few holes on the base. Put in refrigerate for 15 minutes. Cover with crumpled greaseproof paper. Bake for 10-15 minutes, or until the sweet dough is lightly golden.
Coconut filling
1. Put egg, lemon zest, sugar and whipping cream in a big mixing bowl. Using a whisk mix them combine. Fold in the coconut to the mixture, and mix well.
2. Pour the mixture onto the baked flan shell, bake at 325F for 15-20 minutes, or until firm and golden brown.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 5,000 | 250% |
| Fat 593g | 912% |
| Cholesterol 1,751mg | 584% |
| Sodium 1,701mg | 71% |
| Carbohydrates 584g | 250% |
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