Coconut Flan

Posted on February 14th, 2014, in Desserts, Holiday, Recipes, Sweet Chefs.

Coconut Flan | SweetLeaf®



Caramel Sauce:

  • 1/2 cup coconut sugar
  • 1 Tbsp. water
  • 1 Tbsp. butter


Preheat oven to 325 degrees F.

In a stand mixer, blend eggs, yolks, coconut milk, vanilla extract, and SweetLeaf® Liquid Stevia Coconut Sweet Drops until combined well.

In a sauce pan, whisk water with coconut sugar, then add butter and cook over medium-low heat until bubbles form around edges. Simmer one minute then pour into 10-inch pie plate, cake pan or 10 individual ramekins. Swirl dish around to cover bottom. Let sauce harden slightly before pouring custard mixture over caramel.

Place pie plate into a larger baking dish and place in the oven. Pour 2 cups of hot water on the bottom of the larger baking dish so the hot water comes 1-2 inches up the sides of the pie plate.

Bake for 1 hour or until a knife inserted near the center comes out clean. Cool to room temperature then refrigerate for one hour or overnight. When ready to serve flan, loosen edges with a knife and invert onto a large plate.

Serves: 10

Nutrition Facts:

  • Per serving: 1 slice
  • Calories: 111
  • Carbs: 10g
  • Fats: 6g
  • Protein: 4g
  • Sodium: 56mg
  • Sugars: 10g

Recipe and photo courtesy Sugar-Free Mom.