1 1/2 c. sugar
1/2 c. water
1 1/4 c. whipping cream
3/4 c. well-stirred cream of coconut
3 eggs
3 egg yolks
3/4 c. sweetened flaked coconut
1 tsp. almond extract
24 pieces sliced almonds, toasted
1/4 c. sweetened flaked coconut, toasted
3 tbsp. Glazed Orange Peel

Preheat oven to 350 degrees. Heat sugar and water in heavy medium saucepan over low heat, swirling pan occasionally, until sugar dissolves. Increase heat and boil until caramelized, 7 to 10 minutes. Immediately pour caramel into 8 cup souffle dish, tilting and swirling dish to coat bottom and sides. Scald cream and cream of coconut in heavy large saucepan.

Using electric mixer, beat eggs and yolks until thick and light in color. Gradually mix in scalded cream. Gently fold in 3/4 cup flaked coconut and almond extract. Pour into caramel-lined dish. Place dish in large baking pan. Pour enough water into baking pan to come halfway up sides of souffle dish. Bake flan until knife inserted in center comes out clean, about 55 minutes. Cool to room temperature. Cover and refrigerate until well chilled. (Coconut flan can be prepared up to 1 day ahead.)

Just before serving invert flan onto rimmed platter. Arrange almonds in 8 fleur-de-lis patterns around upper edge of flan, using 3 slices for each. Sprinkle toasted coconut between almonds. Top with orange peel. Makes 6 servings.

GLAZED ORANGE PEEL:

1 lg. thick-skinned orange
1 c. water
1/4 c. sugar

Using vegetable peeler, cut peel from orange in 1-inch-wide strips. Cut out any white membrane. Cut peel into 2 x 1/8 inch julienne. Blanch in small saucepan of boiling water 1 minute. Drain. Rinse under cold water. Repeat blanching and rinsing 2 more times.

Heat 1 cup water and sugar in heavy 8-inch skillet over low heat, swirling pan occasionally, until sugar dissolves. Increase heat to medium and bring to simmer. Add orange peel and simmer until glazed and most of liquid evaporates, swirling pan occasionally, about 20 minutes. Cool on plate.