Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

PLace a 9-by-13-inch baking dihs in the oven and fill it with 1/2
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 9-by-5-inch 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 thin-bladed
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

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