Guilt-Free Coconut Flan

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"A healthy flip on traditional dessert!"

Serves 12 | Prep Time 15min | Cook Time 120min

Why I Love This Recipe

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!

Ingredients You'll Need

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


Dairy Free Condensed Milk: Make sure all ingredients are at room temperature. Blend until smooth. Makes about 1 ½ cup.
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.
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.

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