COCONUT FLAN

Serves 8

INGREDIENTS

• 1/4 cup lite maple syrup (Log Cabin Lite)
• 3/4 cup Egg Beaters (or similar liquid egg substitute)
• 1 (14-ounce) can FAT FREE sweetened condensed milk
• 1-1/2 cup LITE coconut milk
• 2 teaspoons pure vanilla extract
• 3 tablespoons shredded coconut flakes
• FAT FREE Kraft Cool Whip topping (2 tablespoons per serving)
• 3 tablespoons shredded coconut flakes, toasted -- garnish

DIRECTIONS

Preheat oven to 325 degrees.

Pour syrup into a flan dish, pie plate or round souffle baking dish with shallow sides, swirling it around to coat the bottom.

In a large mixing bowl, beat the Egg Beaters until foamy with a wire whisk. Beat in the condensed milk, coconut milk, vanilla extract and 3 tablespoons coconut. Pour the mixture into the prepared baking dish; covering the syrup. Set the dish into a large baking pan with sides and carefully pour water around the flan to come 2/3 the way up the sides. This is considered "baking in a water bath". Carefully transfer to the preheated oven. Bake for about 1 hour, until the flan is set and the center only jiggles a little bit, like a cheesecake would. Remove from the oven and water-bath and allow to cool completely. Turn the flan out onto a flat serving platter. Cut into slices for serving. Garnish with whipped cream and toasted coconut.

Enjoy!

~ Lindsay