Coconut Flan | SweetLeaf®

Ingredients

Custard:
  • 2 tsp. SweetLeaf® Liquid Stevia Coconut Sweet Drops™
  • 6 eggs
  • 2 egg yolks
  • 2 cans coconut milk
  • 2 tsp. vanilla extract
  • Caramel Sauce:
  • 1/2 cup coconut sugar
  • 1 Tbsp. water
  • 1 Tbsp. butter
  • Directions

    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.

    Nutrition Facts

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