This luscious dessert is not only beautiful, but really simple to make and a great treat for any occasion.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Servings: 8 servings
- 1/3 cup of sugar
- 15 oz can coconut milk
- 12 oz can condensed milk
- 1/2 cup evaporated milk
- 5 eggs
- 1 teaspoon vanilla extract
- 1/4 cup shredded coconut flakes
Preheat oven to 350 degrees.
Prepare a water bath by placing an 8-inch round cake pan in a 13×9 baking pan. Fill outer dish with hot water to ½ inch depth.
Heat sugar in small sauce pan over medium heat, stirring constantly until melted and golden brown; Pour into 8-inch pan. Remove 8-inch pan of water; working quickly, swirl melted sugar around bottom and sides of the round pan to coat. Return dish to water.
In a blender, combine coconut milk, condensed milk, evaporated milk, eggs and vanilla. Pour the mixture into 8-inch pan.
Bake for 45 minutes or until a table knife inserted in the middle comes out clean. Cool on wired wrack for about 30 minutes.
Run a knife around the edges of the pan. Invert a serving plate over the round pan, hold tightly and quickly turn over. Gently, shake the mold to release. Top with coconut flake for garnish. Refrigerate for about 2 hours and serve.
Calories: 365kcal | Carbohydrates: 38g | Protein: 9g | Fat: 21g | Saturated Fat: 16g | Cholesterol: 121mg | Sodium: 126mg | Potassium: 394mg | Fiber: 1g | Sugar: 36g | Vitamin A: 300IU | Vitamin C: 3mg | Calcium: 186mg | Iron: 2mg