Summer is in full swing and everyone knows that means it’s barbecue season! But you’re trying to eat well and avoid too many processed sweets, so that you’re bikini ready at a moments notice, right? This coconut flan is not only easy to make for a crowd, it’s also only sweetened with stevia and coconut sugar. If you’re new to stevia, it’s a plant-based sugar substitute that’s free of calories and a whole lot sweeter than sugar itself. Using natural sugars and stevia are much better than traditional baking methods which use processed sweeteners and white sugar. When you’re looking to lose weight, the less processed your food is, the better!
What You’ll Need
For The Flan:
- 2 BPA-free cans of coconut milk
- 6 fresh eggs
- 2 separated egg yolks
- 2 teaspoons of liquid stevia drops
- 2 teaspoons of vanilla extract
For The Caramel Sauce:
- 1 tablespoon of butter
- 1 tablespoon of water
- 1/2 a cup of coconut sugar
How To Make Stevia Sweetened Coconut Flan:
Start by turning your oven to preheat at 325 degrees.
Mix or blend the coconut milk, stevia drops, vanilla, eggs, and egg yolks until they are thoroughly combined. You can do this just by hand, but we recommend throwing them all in a blender to make it easy.
In a separate sauce pan, whisk water along with the coconut sugar until it’s smooth. Turning your burner to medium low, add the butter and cook, continuing to stir in the butter until it’s fully melted. Once the edges start to bubble, take it off the heat.
Let this simmer for about a minute, then pour into your pie or cake pan, or a little in each if your are making individual ramekins. Be sure you have another pan a bit bigger than the one you plan to bake your flan in order for the flan to cook correctly. This will make more sense in the following steps.
Swirl the caramel mixture to cover the bottom of the pan, then let the sauce harden for a bit. Then take the custard you blended and pour it into the pan or ramekins, over the hardened caramel.
Place your flan dish into the larger baking dish, then put it in the oven. Take 2 cups of hot water and pour it into the bottom of the larger baking dish. The amount of hot water should between 1-2 inches.
Bake your flan for 1 hour. Since ovens can often cook at different rates, check to see if your flan is ready by sticking a knife near the center. If it comes out clean, then it’s good to go, but if it’s still a little runny, it needs more time cooking.
Cool the flan room temperature before refrigerating. When you are ready serve your flan, you can loosen the edges with a knife, then turn upside down onto a plate! A healthy summer sweet that makes everyone happy!
