Almond Coconut Flans
Total TimePrep: 40 min. Bake: 30 min. + chilling
As a Taste of Home Volunteer Field Editor, it brings me great pleasure to review this recipe. It can't be beat for flavor and ease of assembly! I used vanilla extract instead of coconut. I also left off the chocolate drizzle. I opted to put toasted coconut on the entire flan and then nuts on only half in case there were allergies in the crowd. At the Mexican-themed event I attended, it was the star of the dessert line up. My only complaint is that it was very watery. Since I made two, I flipped the first one upside down and got liquidy sweetness all over my stove. With the second one, pictured, I left it in the casserole dish, scooped out a taste from the middle (covering it up with berries when served!...had to make sure it was fully baked!) and it worked just as well if not better than the flip. I also covered it with foil instead of baking it in a boiling water bath. Nevertheless, it's a wonderful recipe. I'd make it again!
coconut flan is over the top; It has replaced cheesecake as my fav dessert.