Ingredients:Coconut Flan Recipe

6 eggs
2 yolks
2 cans coconut milk
2 teaspoons vanilla extract
2 teaspoons SweetLeaf Stevia Liquid - Coconut

Caramel Sauce
½ cup coconut sugar
1 tablespoon water
1 tablespoon butter


Preheat oven to 163 degrees. In a stand mixer, blend eggs, yolks, coconut milk, vanilla extract and SweetLeaf Stevia Liquid - Coconut 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 is 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. Makes 10 servings.

Recipe and photo courtesy Sugar-Free Mom.