Diabetic Dessert of the Week – Almond Coconut Flan

ohiocook

May 4

This week's Diabetic Dessert of the Week is an Almond Coconut Flan. To make this week's Dessert you'll be needing Splenda® Sugar Blend for Baking, Water, Coconut Milk, Skim Milk, Eggs, Egg Yolks, Almond Extract, Coconut Flakes, and Sliced Almonds. The recipe is from the CooksRecipes website. At the Cooks site you'll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2023! https://www.cooksrecipes.com/index.html

Almond Coconut Flan
This creamy caramel custard is baked, chilled and inverted onto a serving plate. It's easy and you can make it the day before serving.

Recipe Ingredients:
1/2 cup Splenda® Sugar Blend for Baking
2 tablespoons water
1 (13.5 ounce) can coconut milk
1 1/2 cups skim milk
3 large eggs
3 egg yolks
1/3 cup Splenda® Sugar Blend for Baking
1/2 teaspoon almond extract
3/4 cup flaked coconut
1/2 cup sliced almonds, toasted

Cooking Directions:
1 - Preheat oven to 350°F (175°C).
2 - Combine 1/2 cup Splenda® Sugar Blend for Baking and water in a small heavy saucepan; cook over medium heat, stirring constantly until sugar dissolves. Continue cooking, without stirring, until mixture is golden in color (about 4 minutes). Immediately pour mixture evenly into a 9-inch cake pan. Mixture will harden and may crack slightly as it cools.
3 - Combine coconut milk and skim milk in a saucepan; bring to a boil.
4 - Beat eggs and yolks at high speed with an electric mixer until foamy. Gradually add 1/3 cup Splenda® Sugar Blend for Baking, beating until blended. Gradually add hot milks, beating until blended. Add almond extract and coconut; beat at low speed until blended. Pour mixture over caramelized Splenda® Sugar Blend for Baking. Place cake pan in a roasting pan. Add hot water to a depth of 1-inch in the roasting pan.
5 - Bake for 40 minutes or until a knife inserted in center comes out clean. Remove cake pan from water and cool on a wire rack at least 30 minutes; cover and chill for 8 hours or overnight. Loosen edges with a thin knife. Invert flan onto serving plate; sprinkle with toasted almonds.
Makes 10 servings.

Tip: To toast almonds, spread on an ungreased baking pan. Bake in a 350°F (175°C) oven 5 to 7 minutes, stirring occasionally until lightly browned.

Nutritional Information Per Serving (1/10 of recipe): Calories: 280;Calories from Fat: 150; Total Fat: 17g; Saturated Fat: 10g; Cholesterol: 130mg;Sodium: 60mg; Total Carbs: 23g; Dietary Fiber: 2g; Sugars: 21g; Protein: 6g.
https://www.cooksrecipes.com/diabetic/almond_coconut_flan_recipe.html

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