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Coconut Flan with Caramel













Trans-fat Free, Low Sodium


¼ cup sugar
¼ cup water
1 cup coconut milk
fresh or canned
1 cup milk
¼ cup sugar
4 large eggs
1 teaspoon vanilla extract


Preheat the oven to 325℉ (160℃).

Make the caramel: Cook the sugar in a small heavy saucepan over low heat, swirling the pan constantly, until brown. Stir the hot water into the caramel, being careful to guard against splattering (the mixture will bubble vigorously).

Boil the mixture, swirling the pan occasionally, until the sugar is thoroughly dissolved, about 2 minutes. Pour the caramel syrup into a 1-quart souffle dish or five 4-ounce ramekins. Tilt the molds to coat all of the surfaces with caramel.

Make the custard: Combine the coconut milk, milk and sugar in a medium saucepan over low heat.

Scald until the sugar dissolves completely. Remove from heat. In a large bowl, whisk the eggs and vanilla.

Gradually whisk the hot coconut milk mixture into the eggs, blending thoroughly. Strain the custard through a fine sieve into a bowl.

Carefully pour into the caramel-lined souffle dish or ramekins. Line a large roasting pan with 2 layers of paper towels (see Note).

Put the souffle dish in the roasting pan and add hot water to reach halfway up the side of the dish.

Bake in the center of the oven for 50 minutes (30 minutes if using ramekins), or until a knife inserted in the center comes out clean.

Be careful not to let the water boil; do not disturb the custard while baking.

Remove the souffle immediately from the hot water. Allow to cool in a cold-water bath. Chill thoroughly.

To serve, run a knife around the edge of the custard and turn out onto dessert plates. Serve with shaved ice or whipped cream, if desired.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 167g (5.9 oz)
Amount per Serving
Calories 25052% of calories from fat
 % Daily Value *
Total Fat 15g 22%
Saturated Fat 10g 52%
Trans Fat 0g
Cholesterol 173mg 58%
Sodium 82mg 3%
Total Carbohydrate 8g 8%
Dietary Fiber 0g 0%
Sugars g
Protein 15g
Vitamin A 6% Vitamin C 1%
Calcium 9% Iron 12%
* based on a 2,000 calorie diet How is this calculated?


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