Coconut Flan

Coconut Flan

1 cup Sugar
4 large eggs or egg substitute
1 can Native Forest® Organic Coconut Milk
Pinch Sea salt
Fresh mango slices and mint leaves for garnish

Preheat oven to 350ºF.
Place ½ cup of the sugar in a small heavy saucepan over low heat.
When sugar begins to melt, stir gently until it dissolves completely.
Continue to cook, watching very carefully, until it turns a light brownish color then remove from heat immediately.
Do not allow it to darken further as it will turn hard and unusable!
Pour remaining sugar evenly into four or six custard cups and set aside.
Beat eggs in a medium mixing bowl. Heat coconut milk with remaining sugar and salt until boiling.
Add hot milk slowly to the eggs, whisking constantly.
Gently pour into prepared custard cups.
Place cups in a large baking pan around them 2/3 high with water.
Bake 35-40 minutes or until centers are set.
Remove and let cool slightly.
Run a knife around the edges of the cups then invert onto plates.
Serve warm or cool garnished with fresh mango and mint leaves.

*Recipe courtesy of Whole Foods Market.

Photo Credit: http://www.godairyfree.com