“This Coconut Flan recipe was given to...

“This Coconut Flan recipe was given to me by a friend of my grandmother who was an excellent cook,” Liz Delgado writes. “I prepare this delicious dessert at family gatherings to keep spirits high and taste buds craving another bite.”

COCONUT FLAN

8 eggs

1 3/4 cups sugar

2 (12-ounce) cans evaporated milk

1 tablespoon vanilla

1 tablespoon coconut extract

2/3 cup shredded coconut

Beat eggs until fluffy. Gradually add 3/4 cup sugar, evaporated milk, vanilla and coconut extract. Add shredded coconut and continue to beat until thoroughly mixed. Set aside.

Place remaining 1 cup sugar in skillet over medium heat. Cook, stirring constantly, until sugar dissolves and turns amber. Pour into 9-inch square baking pan. Add egg mixture.

Place baking pan in larger pan of hot water. Bake at 350 degrees 45 minutes to 1 hour or until wood pick inserted in center comes out clean. Makes 9 servings.

--LIZ DELGADO

Pico Rivera

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