• 1/2 cup Splenda Sugar Blend for Baking
  • 1/3 cup Splenda Sugar Blend for Baking
  • 2 tablespoons water
  • 1 (13 ounce) can coconut milk
  • 1 1/2 cups skim milk
  • 3 large eggs
  • 3 egg yolks
  • 1/2 teaspoon almond extract
  • 3/4 cup flaked coconut
  • 1/2 cup sliced almons, toasted


  1. Preheat oven to 350°F (175°C).
  2. Combine 1/2 cup Splenda and water in small heavy saucepan. Cook over medium heat, stirring constantly until sugar dissolves.
  3. Continue cooking, without stirring, until mixture is golden in color (about 4 minutes). Immediately poor mixture evenly into 9-inch cake pan.
  4. Mixture will harden and may crack slightly as it cools.
  5. Combine coconut milk and skim milk in a saucepan. Bring to boil.
  6. Beat eggs and yolks at high speed with an electric mixer until foamy. Gradually add 1/3 cup Splenda, beating until blended.
  7. Poor mixture over caramelized Splenda in cake pan.
  8. Place cake pan on a roasting pan and add hot water to a depth of 1 inch in the roasting pan.
  9. Bake for 40 jmjinutes or until a knife inserted in the center comes out clean.
  10. Remove cake pan from water and cool on a wire rack for at least 30 minutes.
  11. Cover an chill for 8 hours overnight
  12. Loosen edges with a thin knife. Invert flan onto serving plate, sprinkle with toasted almonds and serve.

Toasted Almond Directions:

  1. Spread almonds on an ungreased baking pan.
  2. Bake in a 350°F oven 5 to 7 minutes, stirring occational until lightly browned.

Food Exchanges: 1 1/2 Starches, 3 Fats.

Recipe courtesy of Splenda, Inc. SPlenda is a no-calorie sweetener made from sugar that is suitable for diabetics.

Nutritional Info (per serving):
Makes 10 Servings
Calories:   280
Calories from Fat:   150
   Saturated Fat:   10g
   Cholesterol:   130mg
Sodium:   60mg
Total Carbs:   23g
Dietary Fiber:   2g
Sugars:   21g
Protein:   6g