Baked Cream of Coconut

Ingredients

• 15.5 ounce coconut in syrup grated canned
• 14 ounce cream of coconut canned
• 5  eggs 
• 12 fluid ounce evaporated milk canned
• 0.5 cup rum 
• 14 ounce condensed milk sweetened canned
• 1 tablespoon vanilla extract 

Equipment

• bowl
• oven
• baking pan

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.
3. Pour into a 9x13 inch baking dish.
4. 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.
5. Remove from oven to cool completely. Chill before serving.