Baked Cream of Coconut Custard
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
1 Preheat oven to 300 degrees
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.