Coconut Flan (Bolo de Coco)

 

   Literally translated, this Coconut Flan (Bolo de Coco) is Coconut Cake, but it is really of a flan consistency. Using the whites to starch their habits, nuns created luscious desserts with the yolks and sweetened with sugar.  Like many of the convent sweets, this will satisfy those with the biggest sweet tooth.  With just a few ingredients, this Coconut Flan, (Bolo de Coco)an example of what can be made with yolks, can be made in a shallow fluted tart pan or a 8-inch round. You will also need a 10-inch round for the water bath. 

Serves 6 to 8

 

Ingredients

1 ¾   cups of sugar

8 tablespoons butter, melted

6 large eggs

¾ cup sweet coconut, divided

Method

Preheat oven to 350 degrees F.

1.  In a medium bowl, use the medium -high speed of a hand mixer, to whip the sugar with the melted butter until it is somewhat fluffy, about 3 minutes.  It will not be light and fluffy.

2. Add the eggs, mixing in one at a time, and beating well after each addition.

3.  Fold in ½ cup of the coconut, gently mixing.

4.  Pour the batter into a non-greased form. Set the pan in a 10-inch larger pan. Add enough of hot water to the outside pan so that it comes up half way of the flan pan.  Set in the preheated oven and bake for 40 to 45 minutes. 

5. Remove from the oven. Transfer the flan out of the water bath (Banho Maria) and on the counter to cool about ½ hour.  Cover with plastic wrap against the flan surface.  Chill the Coconut flan in the refrigerator for several hours or overnight. 

6. To serve, loosen the edges with a small flexible spatula.  Invert onto a serving dish.  Toast the remaining coconut in a non-stick skillet until lightly golden.  Cool and garnish the flan with the toasted coconut.