Carrot Coconut Flan
Here's the SKINNY on this dessert: if my math is right, one serving has about 80 calories! Yup, 80 - and they're guilt free! That's because I did away with the traditional recipe and came up with a light, healthy and super yummy version. Don't be intimidated: flan isn't as hard as it looks!
Here's the SKINNY on this dessert: if my math is right, one serving has about 80 calories! Yup, 80 - and they're guilt free! That's because I did away with the traditional recipe and came up with a light, healthy and super yummy version. Don't be intimidated: flan isn't as hard as it looks!
Serves 8
You'll Need:
1 cup 100% carrot juice
1 cup coconut milk beverage (So Delicious)
3 eggs
3 egg whites
2 tbsp agave syrup
2 tsp vanilla
1/3 cup brown sugar in the raw
2 tbsp water
1/4 cup shredded coconut, toasted
Here's How:
1. Preheat the oven to 375 degrees.
2. Add the brown sugar and 2 tbsp water to a saucepan, and heat over medium high. When the sugar dissolves and the caramel begins to boil, swirl the pan until it is the consistency of syrup. Pour into a loaf pan or bundt pan. Set aside.
3. In a large bowl, whisk together the eggs and egg whites until well incorporated. Whisk in the vanilla, agave syrup, carrot juice and coconut milk until very well combined. You can use the blender for this step.
4. Swirl the loaf pan around until the caramel evenly coats the sides -- you want it to reach as high as possible so that the flan mixture stays below it when you pour it in.
5. Pour the flan mixture into the pan, then place the pan in a larger baking dish. Fill the bottom baking dish with very hot water until it reaches halfway up the dish. (This is called a Maria Bath - it will assure even baking and that the flan is moist - see photo below.)
6. Very CAREFULLY place the baking dish into the oven and bake for 1 hour, or until a knife inserted in the flan comes out clean. It will be a bit wobbly, but will become more firm when it cools.
7. While the flan bakes, toast the coconut flakes in a small, dry skillet over medium heat. You will know they are ready when they are light brown and it starts to smell like delicious coconut. Transfer to a plate and set aside.
8. Place the loaf/bundt pan in the fridge to cool, at least two hours or overnight.
9. When you are ready to serve, use a rubber spatula to gently separate the flan around the edges from the mold. Give the pan a gentle shake and it should "unglue" itself. Then place your serving dish face down over the pan, and hold on tightly as you gently flip it over.
10. Top with shredded coconut and serve.
Notes:
You can make this one yours! Instead of using Carrot Juice, use mango juice, or any other tropical fruit that would go great with coconut.
You'll Need:
1 cup 100% carrot juice
1 cup coconut milk beverage (So Delicious)
3 eggs
3 egg whites
2 tbsp agave syrup
2 tsp vanilla
1/3 cup brown sugar in the raw
2 tbsp water
1/4 cup shredded coconut, toasted
Here's How:
1. Preheat the oven to 375 degrees.
2. Add the brown sugar and 2 tbsp water to a saucepan, and heat over medium high. When the sugar dissolves and the caramel begins to boil, swirl the pan until it is the consistency of syrup. Pour into a loaf pan or bundt pan. Set aside.
3. In a large bowl, whisk together the eggs and egg whites until well incorporated. Whisk in the vanilla, agave syrup, carrot juice and coconut milk until very well combined. You can use the blender for this step.
4. Swirl the loaf pan around until the caramel evenly coats the sides -- you want it to reach as high as possible so that the flan mixture stays below it when you pour it in.
5. Pour the flan mixture into the pan, then place the pan in a larger baking dish. Fill the bottom baking dish with very hot water until it reaches halfway up the dish. (This is called a Maria Bath - it will assure even baking and that the flan is moist - see photo below.)
6. Very CAREFULLY place the baking dish into the oven and bake for 1 hour, or until a knife inserted in the flan comes out clean. It will be a bit wobbly, but will become more firm when it cools.
7. While the flan bakes, toast the coconut flakes in a small, dry skillet over medium heat. You will know they are ready when they are light brown and it starts to smell like delicious coconut. Transfer to a plate and set aside.
8. Place the loaf/bundt pan in the fridge to cool, at least two hours or overnight.
9. When you are ready to serve, use a rubber spatula to gently separate the flan around the edges from the mold. Give the pan a gentle shake and it should "unglue" itself. Then place your serving dish face down over the pan, and hold on tightly as you gently flip it over.
10. Top with shredded coconut and serve.
Notes:
You can make this one yours! Instead of using Carrot Juice, use mango juice, or any other tropical fruit that would go great with coconut.
