Coconut Boniato flan w/ toasted coconut shavings

8 – 10 servings

1 ea Dried coconut, cracked and drained. Reserve the meat and water.
1 ½ cp sugar
1 ½ cp or 15 oz can of coconut milk
1 cp milk
1 cp peeled and grated Boniato
2 tsp vanilla
1 tsp Sriracha sauce
1 tsp freshly grated nutmeg
1 tsp ground ginger
½ tsp salt
1 tsp finely chopped scotch bonnet pepper
¼ cp Captain Morgan’s Spiced rum
¾ cp sugar
6 ea eggs
2 -3 cps coconut shavings
2 Tb sugar

Method:
1. Heat oven to 350 deg. Heat about 12 cups of water also
2. Using the back of the chef knife, crack the coconut in the middle over a bowl. Strain the liquid from the coconut through a fine sieve along with a piece of cheese cloth. Reserve the liquid. Crack the shell of the coconut some more and remove the meat. Using a vegetable peeler, begin shaving the pieces of coconut on the sides. Place shavings on a half sheet pan with parchment paper and sprinkle sugar over them. Place in oven and toast until just light golden brown. Remove and cool on rack.
3. On medium heat in medium sauce pan, add the sugar with ¼ cp of the reserved coconut water. Cook the sugar until it is a light caramel color. Remove from heat and add about 2 table spoons of caramel in 6 ounce ramekins. Quickly twirl the ramekin around to coat the side of the ramekin a little. Easier to do one ramekin at a time so caramel doesn’t harden. If the caramel in pot hardens, reheat quickly and continue.
4. While caramel is cooking add the next twelve ingredients to a blender and puree for about 10 – 15 seconds. Ladle four ounces of liquid in each prepared ramekin. Set ramekins in a baking pan and pour hot water to halfway up the ramekins. Place in oven for about 50 minutes or until a pick comes out clean. Remove from oven and bath and let cool. Refrigerate for about 1 hour.
5. To plate, run a small pairing knife around the rim of a ramekin and place a plate atop the ramekin. Invert the plate and remove the ramekin so the flan comes out. Garnish with some coconut shavings on top of flan.

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