Coconut Flan

• 1/2 cup granulated sugar
• 1 14-oz. can fat-free sweetened condensed milk
• 1 1/2 cups light coconut milk
• 1/2 cup low-fat milk
• 1/4 tsp. vanilla
• 3 large eggs
• 1/2 cup sweetened flaked coconut

1. To make Caramel: Heat sugar and 2 Tbs.
2. water in saucepan over low heat until water simmers.
3. Remove, and swirl pan until sugar dissolves.
4. Cover pan, and boil over medium-high heat.
5. When syrups surface is thick with bubbles, uncover, and continue to boil and swirl.
6. When syrup is golden, remove, and keep swirling as it darkens.
7. Pour 1/6 of syrup into each custard cup; swirl to coat bottoms.
8. Preheat oven to 350F.
9. Boil several cups of water for roasting pan.
10. To make Coconut Flan: Blend milks and vanilla.
11. Whisk in eggs; stir in coconut.
12. Pour into custard cups, and set in large roasting pan.
13. Pour 1 inch of boiling water into pan.
14. Bake about 40 minutes; leave cups in pan 20 minutes.
15. Refrigerate at least 4 hours.
16. To serve, invert cup onto plate.

granulated sugar, condensed milk, light coconut milk, lowfat milk, vanilla, eggs, coconut

Taken from www.vegetariantimes.com/recipe/coconut-flan/ (may not work)