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Coconut Flan with Stevia

Name: Coconut Flan with Stevia
Prep time: 5 min
Total time: 45 min
Yield: 8
Cuisine: Latin American
Ingredients: 1/2 cup stevia; 3 tablespoons water; 1 (13.5-oz) can coconut milk; 1 1/2 cups milk; 3 large eggs; 3 egg yolks; 1/3 cup stevia; 1/2 teaspoon vanilla extract; 1/2 cup unsweetened coconut

Prep 5 min
Total 45 min
Ingredients 9
Servings 8

A holiday sweet treat, this luscious flan is made with sugar substitute; using stevia, anyone can enjoy the flavor of this Latin dessert!

Ingredients

To make the caramel

1/2 cup stevia
3 tablespoons water

To make the flan

1 (13.5-oz) can coconut milk
1 1/2 cups milk
3 large eggs
3 egg yolks
1/3 cup stevia
1/2 teaspoon vanilla extract

For garnish

1/2 cup unsweetened coconut

Directions

1

To make the caramel: Preheat the oven to 350°F.
2

In a small saucepan, bring 1/2 cup stevia and water to a boil. Whisk until all sugar dissolves completely. Reduce heat to medium-high and cook sugar mixture until golden brown in color, about 5 minutes. Pour into 8 6-oz ramekins, tilting to evenly coat bottom of ramekins; set aside.
3

To make the flan: In a saucepan, bring coconut milk and milk to a simmer over medium heat. Beat eggs, egg yolks and 1/3 cup stevia until foamy and light. Carefully add simmered milks to the egg mix and add the vanilla extract; beat until well-blended. Ladle mixture into ramekins, place ramekins in a large roasting pan and add 1 inch of water to pan.
4

Bake for 25-30 minutes or until a toothpick inserted in the flan comes out clean. Remove pan from oven, carefully remove ramekins and chill for at least 3 hours.
5

When ready to serve, to unmold, run a knife around edges of the ramekins to loosen the flan and turn upside down onto a small plate. Serve garnished with toasted coconut.
6

For garnish: Preheat oven to 300°F.
7

Place shredded coconut on a baking sheet and toast for 5-8 minutes, until golden, stirring occasionally.