Recipe courtesy Diana Santos
INGREDIENTS:
1 can evaporated milk
1 can sweet and condensed milk
6 medium eggs
1/2 cup shredded coconut
1 teaspoon vanilla extract
1 cup sugar
PREPARATION:
Caramel: In saucepan, add sugar and cook over a low heat, stirring constantly. Carefully watch to prevent from burning. Once fully melted, put caramel into a medium pie pan. Set aside and allow to cool until it becomes candy hard.
In a large bowl, combine the milks, eggs, vanilla and coconut and mix with electric mixer or by hand. Pour wet ingredients into pie pan.
Put in pre-heated oven set to 350F degrees for 30 – 40 minutes. To test for doneness, insert a knife or toothpick into the center. It should come out clean.
