Directions:
- Preheat oven to 325 degrees F.
- Combine coconut milk and coconut cream. Bring to boil, reduce and simmer 15 minutes.
- Take off flame and let cool.
- Add toasted coconut. Let toasted coconut infuse for 15 minutes.
- For caramel, add sugar (or Splenda) and water in medium sauce pot. Cook until amber in color, then whisk in lemon juice.
- Pour caramel evenly into 4-oz. ramekins and set aside.
- Strain coconut mixture into a bowl. Add eggs and yolks, whisk lightly.
- Fill each ramekin with mixture, place ramekins in a roasting pan then fill the roasting pan half way up the outside of the ramekins with hot water. (this is called a Ban Marie or water bath) Cook in oven, covered with foil, for 25 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 314.31 Kcal (1316 kJ) | ||
| Calories from fat | 181.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.13g | 31% | |
|---|---|---|---|
| Cholesterol | 122.76mg | 41% | |
| Sodium | 64.12mg | 3% | |
| Potassium | 226.38mg | 5% | |
| Total Carbs | 30.33g | 10% | |
| Sugars | 20.27g | 81% | |
| Dietary Fiber | 0.38g | 2% | |
| Protein | 5.84g | 12% | |
| Vitamin C | 2mg | 3% | |
| Iron | 1.6mg | 9% | |
| Calcium | 28.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 291.04 Kcal (1219 kJ) | ||
| Calories from fat | 167.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.64g | 31% | |
|---|---|---|---|
| Cholesterol | 113.67mg | 41% | |
| Sodium | 59.37mg | 3% | |
| Potassium | 209.62mg | 5% | |
| Total Carbs | 28.09g | 10% | |
| Sugars | 18.77g | 81% | |
| Dietary Fiber | 0.35g | 2% | |
| Protein | 5.41g | 12% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 1.5mg | 9% | |
| Calcium | 26.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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