Almond Coconut Flan

Ingredients:

• 1/2 cup Splenda Sugar Blend for Baking
• 1/3 cup Splenda Sugar Blend for Baking
• 2 tablespoons water
• 1 (13 ounce) can coconut milk
• 1 1/2 cups skim milk
• 3 large eggs
• 3 egg yolks
• 1/2 teaspoon almond extract
• 3/4 cup flaked coconut
• 1/2 cup sliced almons, toasted

Directions:

1. Preheat oven to 350°F (175°C).
2. Combine 1/2 cup Splenda and water in small heavy saucepan. Cook over medium heat, stirring constantly until sugar dissolves.
3. Continue cooking, without stirring, until mixture is golden in color (about 4 minutes). Immediately poor mixture evenly into 9-inch cake pan.
4. Mixture will harden and may crack slightly as it cools.
5. Combine coconut milk and skim milk in a saucepan. Bring to boil.
6. Beat eggs and yolks at high speed with an electric mixer until foamy. Gradually add 1/3 cup Splenda, beating until blended.
7. Poor mixture over caramelized Splenda in cake pan.
8. Place cake pan on a roasting pan and add hot water to a depth of 1 inch in the roasting pan.
9. Bake for 40 jmjinutes or until a knife inserted in the center comes out clean.
10. Remove cake pan from water and cool on a wire rack for at least 30 minutes.
11. Cover an chill for 8 hours overnight
12. Loosen edges with a thin knife. Invert flan onto serving plate, sprinkle with toasted almonds and serve.

Toasted Almond Directions:

1. Spread almonds on an ungreased baking pan.
2. Bake in a 350°F oven 5 to 7 minutes, stirring occational until lightly browned.

Food Exchanges: 1 1/2 Starches, 3 Fats.

Recipe courtesy of Splenda, Inc. SPlenda is a no-calorie sweetener made from sugar that is suitable for diabetics.