Recipe - Pareve Coconut Flan

1 cup Sugar
10 Eggs
1 cn Grated coconut in heavy
syrup(18 oz) (Ancel or
Conchita brand)
1 cn Pineapple juice (6oz)
1 teaspoon Vanilla extract

PLace a 9by13inch baking dihs in the oven and fill
it with One half inch hot water. Preheat oven to 350
degrees F. Place sugar in a heavy saucepan and cook
over medium high heat, stirring until it melts and
turns golden brownm, about 8 minutes. Pour carmelized
sugar into a 9by5inch loaf pan, tilting pan to coat
bottom and sides. Set aside.
In a medium bowl using an electric mixer, beat the
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 more, until firm or
when a knife inserted in middle comes out clean.
Remove flan from water bath and cool on rack. Chill
for 8 hours or overnight. Just before serving, loosen
the edges of the flan with a thinbladed knife, invert
a serving platter over the pan, turn it over quickly
and lift off the loaf pan. Slice the flan.

Nutrtional info per serving: 422 cal; 8g pro, 53g
carb, 21g fat (44%), 2.9g fiber, 213mg chol, 74mg sod.

Source: Miami Herald, 9/14/95
format: 8/9/96, Lisa Crawford
Posted to MMRecipes Digest V3 #216

Date: 10 Aug 96 00:07:53 EDT

From: "Lisabeth Crawford (Pooh)" 104105.1416@CompuServe.COM