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Baked Cream of Coconut
SUBMITTED BY:
Tanya Perez
PHOTO BY:
Kristin
"A friend told me once of this very easy to make dessert and I could not believe how easy it is to make and how good it tastes! Everybody loves it at home. It will taste even better the longer you leave it in the refrigerator!"
RECIPE RATING:
Read Reviews
(14)
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PREP TIME
5 Min
COOK TIME
1 Hr
READY IN
1 Hr 5 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
5 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 (14 ounce) can cream of coconut
1 (15.5 ounce) can grated coconut in syrup
1 tablespoon vanilla extract
1/2 cup rum
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DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C).
In a large bowl, beat eggs lightly. Beat in condensed milk, evaporated milk and cream of coconut until smooth. Fold in grated coconut, vanilla and rum. Pour into a 9x13 inch baking dish.
Bake in preheated oven 1 hour, until pick inserted in center comes out clean. Turn oven off and let dish rest in oven 15 minutes. Remove from oven to cool completely. Chill before serving.
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REVIEWS
Reviewed on Oct. 8, 2003 by GAMI
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GAMI
Oct. 8, 2003
This recipe is a must keep for coconut lovers and best of all is easy to make. It is creamy and sweet with the right hint of rum. The only comment I have is that the recipe calls for 'can shredded coconut'. I could not find that in any store around my house, so I used the shredded coconut that comes in a bag and that worked perfect.
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7 users found this review helpful
This recipe is a must keep for coconut lovers and best of all is easy to make. It is creamy...
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Reviewed on Oct. 8, 2003 by
JOSIE
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JOSIE
Oct. 8, 2003
I really enjoy coconut so I gave this a try. I had to use coconut milk in place of the cream of coconut and added a 7 oz package of flaked coconut since I've never seen coconut in syrup. This would have been good with or without the flaked coconut. Similar to flan, but not as firm. Still, this was not too heavy and made a nice after dinner dessert. Thanks for sharing Tanya.
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6 users found this review helpful
I really enjoy coconut so I gave this a try. I had to use coconut milk in place of the cream...
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Reviewed on Oct. 8, 2003 by JADELYNX
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JADELYNX
Oct. 8, 2003
Wow. What a great dessert. This is fantastic for serving to dinner guests. It is a nice quality dish without being expensive or difficult to make. Especially wonderful because it can be made a day or two in advance.
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5 users found this review helpful
Wow. What a great dessert. This is fantastic for serving to dinner guests. It is a nice...
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Reviewed on Oct. 8, 2003 by JLEHNIG
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JLEHNIG
Oct. 8, 2003
Everyone who liked coconut, liked this recipe. Those who did not like coconut hated this recipe. The only thing I will change next time, is I will add less flaked coconut. I thought it took away from the texture. **For all those having a difficult time finding Cream of Coconut, look in the liquor isle with the Pina Colada mixes. That is where I found it
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4 users found this review helpful
Everyone who liked coconut, liked this recipe. Those who did not like coconut hated this...
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Reviewed on Oct. 8, 2003 by LEAINN
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LEAINN
Oct. 8, 2003
This is definitely a dessert for the coconut lover. Too much for others. So, if you like coconut style bars... go for it! If you want more of a pie, pass this receipe for another.
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2 users found this review helpful
This is definitely a dessert for the coconut lover. Too much for others. So, if you like...
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Reviewed on Oct. 8, 2003 by MINGFBA
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MINGFBA
Oct. 8, 2003
WOW my husband and I couldn't get enough of this. It was so easy and came out yummy. This will be a staple in our house. Thanks
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2 users found this review helpful
WOW my husband and I couldn't get enough of this. It was so easy and came out yummy. This will...
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Reviewed on Apr. 7, 2008 by
WILLOWSCHNELL
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WILLOWSCHNELL
Apr. 7, 2008
This was a very interesting recipe. It seems to be a combination coconut cream pie/custard/flan. Because I prefer a creamy custard I substituted evaporated milk with 1/2 whipping cream, 1/2 vanilla soy milk. I used coconut milk instead of cream of coconut and bagged coconut flakes because they don't sell canned coconut flakes in syrup here. I put the glass pan on a towl in a deep cookie sheet which I placed in the oven and filled with water for even heating. After an hour, the custard was pale and beautifully cooked, so I sprinkled some white sugar (1/4 cup) on the top and broiled it on high until the top was golden and crunchy. Then I cooled it and refrigerated it for 2 hours. Lovely creamy custard with a sweet crunchy top.
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1 user found this review helpful
This was a very interesting recipe. It seems to be a combination coconut cream...
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Reviewed on Dec. 24, 2006 by
Twinkletoes
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Twinkletoes
Dec. 24, 2006
Outstanding! Don’t underestimate the plain look of this most delicious dessert with a crisp top layer and a flan-like inside. It was very easy and quick to make.
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1 user found this review helpful
Outstanding! Don’t underestimate the plain look of this most delicious dessert with a crisp...
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Reviewed on Oct. 8, 2003 by MARY ANN PUTMAN
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MARY ANN PUTMAN
Oct. 8, 2003
My husband like this dessert, but I found it too rich for my taste. Not something I care to fix again.
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1 user found this review helpful
My husband like this dessert, but I found it too rich for my taste. Not something I care to...
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Reviewed on Oct. 8, 2003 by
MONIQUE57
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MONIQUE57
Oct. 8, 2003
I made this recipe for my sister and her husband who are coconut fanatics. They loved it--personally, i would have liked it better with less coconut flakes in it.
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1 user found this review helpful
I made this recipe for my sister and her husband who are coconut fanatics. They loved...
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