Coconut Agave Flan (treat for the weekend!)

coconut flakes
1/2 c. raw sugar
1 can coconut milk
1 c. raw milk
5 farm fresh eggs
1 tsp. gluten-free vanilla
1 tsp. cinnamon
1/2 c. agave syrup (or 3/4 c. raw sugar)
pinch of Real salt

*Place coconut flakes on a baking sheet, and sprinkle with cinnamon. Toast at 350^ until golden brown. Place 1/2 c. raw sugar in saucepan, add a little bit of water and caramelize. Place in bottom of a pie pan. In another saucepan heat up coconut and raw milk. In another bowl, whisk eggs then add vanilla, cinnamon, agave and Real Salt. Pour egg mixture into milk mixture slowly while whisking. Place over caramelized sugar in pie dish and bake at 350^ for 40-45 minutes. Cool completely and turn over onto a plate. Top with toasted coconut. Enjoy!

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