Pareve coconut flan

Yield: 12 Servings

Ingredients:

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

Instructions:

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