Coconut baked flan

Our Normandy pastry chefs have developed this recipe for coconut flan: Pure butter shortcrust pastry, free range eggs and whole milk with a touch of cream, sprinkled with grated coconut. Rich in coconut (6.1%). A thick and tasty filling. Flan pre-cut into 10 portions Sold in an aluminium mould, to be defrosted. To use: Thaw at 4°C for at least 12 hours, away from odour nuisance. After defrosting, keep at 4°C and consume within 48 hours.

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