La Tia Lilita’s Postre de Coco

It is preferable to make this flan the day ahead so that it may be fully cooled when it is time to slice it the next day. If you want a more refined appearance, the caramel and batter may be split into 8 custard cups before baking.

Ingredients to prepare:

• 104 grams (½ cup) granulated sugar
• 12 ounces fresh coconut meat, grated (3 cups frozen grated coconut, thawed, or 1 medium fresh coconut; see note below)
• 1 tablespoon fresh lemon juice
• ½ cup whole milk
• 2 cups heavy cream
• 3 large eggs, separated
• ¼ teaspoon cream of tartar
• 1 can (14 ounces) sweetened condensed milk

Making It:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Place the sugar in a medium skillet and heat over medium heat, stirring periodically, until the sugar melts and the pan begins to become amber in color. Remove the pan from the heat and set it aside to cool. Cook for about 5 minutes, swirling the pan to ensure that all of the sugar is integrated and caramelizes evenly. Remove the pan from the heat, then gently pour in the lemon juice until it is evenly distributed (this may cause the hot caramel to splatter). Stir until everything is well-combined, then pour the caramel into a 9-inch round metal cake pan. Remove from heat and set aside to cool until the caramel is thinly coated on the bottom of the pan. 3In
3. A hand mixer is used to incorporate the grated coconut, heavy cream, whole milk, egg yolks, and condensed milk together in a large mixing bowl until smooth. With an electric mixer set on low speed and gradually increasing to high speed, beat the egg whites and cream of tartar in another large mixing bowl for 5 to 6 minutes, or until firm peaks form (about 5 minutes). Stir carefully, using a rubber spatula, to incorporate the egg whites into the milk and coconut mixture until everything is well mixed. Pour the mixture into the cake pan that has been covered with caramel. In the meantime, bring a medium-sized pot of water to a rolling boil.
4. Transfer the cake pan to a big roasting pan and place it in the oven to bake. Using a measuring cup, gently pour enough boiling water into the roasting pan to come halfway up the edge of the pan while keeping the door open. Baking time is about 1 hour and 20 minutes, or until the custard is no longer shakey when tapped on the side and seems firm. If necessary, tent with aluminum foil after 30 minutes to prevent the top from browning too fast.
5. After carefully removing the cake pan from the boiling water, let it aside to cool completely. Set aside in the refrigerator overnight or for at least 6 hours to get the best texture possible. Turn the custard out onto a wide-rimmed dish when you are ready to serve it. Cut into wedges and place on a serving platter.