Serves 4

A sweet and creamy treat is perfect this season, this recipe is dairy and egg-free so its suitable for most people who may experience sensitives otherwise.

Prep Time: 15 minutes
Cooking Time: 0 minutes to cook & 4 hours to chill

Ingredients:
Flan:
1 14.5-ounce can of coconut cream
1 teaspoon vanilla bean powder
1 teaspoon lemon zest
2 tablespoons (Any sugar free sweetener of your choice)
1 tablespoon powdered gelatin
Pinch of sea salt
Sauce:
2 tablespoons (Any sugar free sweetener of your choice)
2 tablespoons water
Natural yellow food coloring or ¼ teaspoon turmeric for color

Instructions:

Bring coconut milk to a simmer on the stove in a saucepan. Whisk in the vanilla bean, lemon zest, sugar free sweetener of your choice and sea salt and whisk often until the coconut milk reduces to a third.

Sprinkle the gelatin into the coconut milk and whisk very well.

Remove from the heat and place in a bowl on the counter.

Rinse out the pan and heat the sugar free sweetener of your choice and water together and bring to a simmer, stirring often until it is thick and syrupy.

Whisk I the food coloring or turmeric and remove from the heat.

Pour the syrup into a shallow bowl and swirl around so that it coats the bottom and sides of the bowl.

Carefully pour the coconut milk mixture into the bowl and allow to chill on the counter for 1 hour, then transfer to the fridge and continue to chill until firm, about 3 hours.

Remove from the fridge and carefully flip upside down on a plate before serving between 8, storing any leftovers in a glass container in the fridge for up to 5 days.

Enjoy!

Calories: 72
Carbs: 13
Net Carbs: 13
Protein: 3
Fat: 6