nutritional information


  • Calories: 440
  • Protein: 13 g
  • Total Fat: 9 g
  • Saturated Fat: 6 g
  • Carbohydrates: 78 g
  • Cholesterol: 115 mg
  • Sodium: 170 mg
  • Sugar: 22 g

Coconut Flan

Coconut Flan

Serves 6

Caramel and coconut pair well.
  • ½ cup granulated sugar
Coconut Flan
  • 1 14-oz. can fat-free sweetened condensed milk
  • 1 ½ cups light coconut milk
  • ½ cup low-fat milk
  • ¼ tsp. vanilla
  • 3 large eggs
  • ½ cup sweetened flaked coconut
  1. To make Caramel: Heat sugar and 2 Tbs. water in saucepan over low heat until water simmers. Remove, and swirl pan until sugar dissolves.
  2. Cover pan, and boil over medium-high heat. When syrup’s surface is thick with bubbles, uncover, and continue to boil and swirl. When syrup is golden, remove, and keep swirling as it darkens. Pour 1/6 of syrup into each custard cup; swirl to coat bottoms.
  3. Preheat oven to 350F. Boil several cups of water for roasting pan.
  4. To make Coconut Flan: Blend milks and vanilla. Whisk in eggs; stir in coconut. Pour into custard cups, and set in large roasting pan. Pour 1 inch of boiling water into pan.
  5. Bake about 40 minutes; leave cups in pan 20 minutes. Refrigerate at least 4 hours.
  6. To serve, invert cup onto plate.
March 2005

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