Postres
Desserts

2 cups Milk
3/4 cup Granulated sugar
1 Small coconut
5 Small eggs, separated
Pinch salt
Flan mold coated with
Caramel

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 substitute 
1 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.