INGREDIENTS

INSTRUCTIONS

Preheat the oven to 450F.  Place the sugar and milk in a heavy saucepan
and melt the sugar over  low heat, then raise the heat and boil the
mixture briskly. Take care  that it does not boil over. As soon as the
mixture begins to thicken,  stir it so that it does not stick to the
bottom of the pan. After  about 30 minutes it should be the consistency
of thin condensed milk  and has been reduced to 1 cup.  See Note.
Pierce holes through two of the "eyes" of the coconut and drain the
water from it.  Set the water aside.  Put the whole coconut into the
oven for about 8 minutes. Crack it  open; the flesh should come away
quite easily from the shell.  Pare the brown skin from the coconut
flesh with a potato peeler.  Grate the coconut finely.  You will need 2
1/4 cups, loosely packed,  for the flan.  Add the grated coconut to the
reserved coconut water and boil it for  about 5 minutes, stirring it
constantly.  Add the "condensed" milk and continue cooking for another
5 minutes.  Set the mixture aside to cool.  Beat the egg yolks together
until they are creamy and stir them well  into the coconut mixture.
Beat the egg whites until they are frothy, add the salt and continue
beating until they are stiff. Fold them into the mixture.  Pour the
mixture into the prepared mold.  Cover the mold with a  well-greased
lid and place into a water bath.  Cook the flan on the lowest shelf of
the oven for about 1 1/2 hours,  then test to see if it is done. When
it is done, set it aside to cool.  Makes 6 servings.  NOTES: Of course,
you can substitute1 cup of lightly thinned canned,  sweetened condensed
milk for the milk and sugar and substitute  pre-grated but unsweetened
coconut. Use milk instead of coconut  water; the flavor will just not
be quite as good.  Do not think you have done something wrong when you
see that the  coconut and custard have separated. That is how it is
meant to be.  The caramel will nearly all have been absorbed by the
spongy layer of  coconut.  If you are using fresh coconut there will
almost certainly be some  left over.  It will keep perfectly well if
frozen.  To test to see if the flan is cooked through, insert the blade
of a  knife or a skewer well into the flan. The knife should come out
clean. Take care not to pierce the flan at the bottom or it will  spoil
the appearance of the top when it is unmolded.  From: The Cuisines of
Mexico; Diana Kennedy; ISBN 0-06-091561-7  Posted by Fred Peters.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 519
Calories From Fat: 108
Total Fat: 12.4g
Cholesterol: 167.4mg
Sodium: 352.3mg
Potassium: 352mg
Carbohydrates: 94g
Fiber: 0g
Sugar: 84.3g
Protein: 11.8g