Combine 1/2 cup Splenda and water in small heavy saucepan. Cook over medium heat, stirring constantly until sugar dissolves.

Continue cooking, without stirring, until mixture is golden in color (about 4 minutes). Immediately poor mixture evenly into 9-inch cake pan.

Mixture will harden and may crack slightly as it cools.

Combine coconut milk and skim milk in a saucepan. Bring to boil.

Beat eggs and yolks at high speed with an electric mixer until foamy. Gradually add 1/3 cup Splenda, beating until blended.

Poor mixture over caramelized Splenda in cake pan.

Place cake pan on a roasting pan and add hot water to a depth of 1 inch in the roasting pan.

Bake for 40 jmjinutes or until a knife inserted in the center comes out clean.

Remove cake pan from water and cool on a wire rack for at least 30 minutes.

Cover an chill for 8 hours overnight

Loosen edges with a thin knife. Invert flan onto serving plate, sprinkle with toasted almonds and serve.

Spread almonds on an ungreased baking pan.

Bake in a 350°F oven 5 to 7 minutes, stirring occational until lightly browned.