Baked Cream of Coconut
Makes 12 servings.
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
Directions
1 Preheat oven to 300 degrees F (150 degrees C).
2 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.
3 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.
Makes 12 servings.
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
Directions
1 Preheat oven to 300 degrees F (150 degrees C).
2 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.
3 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.