• Cooking Time: 120min
• Servings: 12
• Preparation Time: 15min
• Dairy Free Condensed Milk
• ¾ cup organic cashews, soaked for at least 6hrs
• ½ cup maple syrup (or agave)
• ¼ cup coconut butter
• 2 tbsp fresh lemon juice
• 1 tbsp water
• 1 tsp vanilla extract
• 1/8 tsp salt
• Coconut Flan
• 4 cage free eggs
• 1 cup homemade dairy free condensed milk
• 1 cup full fat organic coconut milk
• 1 cup unsweetened oat milk
• ½ cup maple syrup
• 1 tbsp vanilla extract
• 1/8 tsp salt
• Caramel Sauce
• ½ cup coconut palm sugar
• ¼ cup water

1. Dairy Free Condensed Milk: Make sure all ingredients are at room temperature. Blend until smooth. Makes about 1 ½ cup.
2. Coconut Flan Instructions: Preheat the oven to 350 degrees. In a large mixing bowl whisk the eggs. Combine condensed milk, coconut milk, oat milk, maple syrup, vanilla extract and salt, mix together. Spray a round baking dish with coconut oil cooking spray and pour in the mix. Place the baking dish into a larger pan and add about 1 inch of water to the outer pan (also known as a water bath). Bake in preheated oven, 60 to 90min or until a thin knife inserted in the middle comes out clean. Let cool for 30min. Run a knife around the edges of the dish to separate the flan from the sides. Cover the baking dish with a large plate, with a firm grip flip it over so the flan lands nicely on the plate. Set aside.
3. Caramel Instructions: In a small sauce pan over medium heat bring coconut palm sugar and water to a boil, stirring until sugar has fully melted. Remove from heat and immediately pour over cooled flan. Let sit until caramel has cooled. Serve at room temperature or chilled.

In Latin culture, Flan is a staple dessert. Growing up, my Mother always made Coconut Flan for my brother and I, It became a family tradition. My "Guilt Free Coconut Flan" is a healthy flip on my Mother's famous recipe. Good for you without the not-so-good ingredients. I hope you like it!