3 eggs, lightly beaten
395 g an sweetened condensed milk
1 cup (250ml) milk, warmed slightly
1/23 cup (125 g) shredded coconut
1 cup (220g) sugar
1/2 cup(125ml) water
Preheat oven to 180C. Grease a 21cm x 10cm (base measurement) loaf pan or rectangular pyrex dish.
Caramel Sauce: Combine the sugar and water in a small pan. Stir over low heat until sugar is dissolved. Bring to boil and cook uncovered until a deep caramel colour. Remove from heat and pour immediately into prepared pan.
Combine eggs, condensed milk and milk in a large bowl. Stir in coconut. Pour mixture into loaf pan.
Place loaf pan into a medium baking dish. Pour enough boiling water into the baking dish until it comes halfway up the sides of the pan.
Bake for about 45 minutes or until set and browned lightly. Remove loaf pan from baking dish and cool to room temperature. Refrigerate for 3 hours or overnight.
To serve, turn flan out onto a rectangular serving plate and top with fresh fruit.
Taken from Australian Women’s Weekly and submitted by Rebecca Clay, Kallangur, Queensland.