Nutrition Facts

Serving Size 113 g

(Approx. 10 Servings)

Amount Per Serving

Calories	350	Calories From Fat	110

% Daily Value*

Total Fat 12 g	18%

Saturated Fat 10 g	50%

Trans Fat 0.0 g

Cholesterol 15 mg	5%

Sodium 75 mg	3%

Total Carbohydrate 57 g	19%

Dietary Fiber 0 g	0%

Sugars 56 g

Protein	5 g

Vitamin A 6%	•	Iron 8%

Vitamin C 15%	•	Calcium 15%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Coconut Mango Flan

Prep Time

20 minutes

Cook Time

1 hour

Total Time

1 h 20 m

Serves

10 People

Ingredients

Recipe makes 10 Servings

3/4 cup(s) sugar

1/2 cup(s) corn syrup

3 Tbsp rum

1 cup(s) mango, peeled, and finely chopped (about 2 medium sized)

1 13.5 oz. can coconut milk

1 container H-E-B Soy Sweetened Condensed Milk*

4 large eggs

1/2 Tsp vanilla extract

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Instructions

To prepare caramel layer: put sugar, corn syrup and rum in a heavy bottomed pan.

Bring mixture to a simmer to melt sugar, reduce heat to medium and boil gently until sugar turns a caramel color (about 12-15 minutes). Watch caramel closely as it will burn easily. Immediately pour caramel into an oven safe flan serving dish.

Heat oven to 350°F.

Separate 3 of the egg yolks from the whites. Reserve egg whites for another use.

In a blender combine mango chunks, coconut milk, soy sweetened condensed milk, 3 egg yolks, 1 whole egg and vanilla extract. Blend just until smooth. Let sit for 5-10 minutes to allow some of the bubbles to dissolve.

Pour into prepared flan pan.

Place flan pan inside a larger pan filled with warm water (just up about 1 ½ inches up the side of the flan pan on the outside).

Place in oven and bake for 1 hour, or until knife inserted comes out clean.

Remove and let cool for 1 hour, then chill for 2-3 hours for best flavor.

* can also substitute regular sweetened condensed milk, but recipe will not be dairy free

Source:

H-E-B