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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 325 degrees F. | 2. Combine coconut milk and coconut cream. Bring to boil, reduce and simmer 15 minutes. | 3. Take off flame and let cool. | 4. Add toasted coconut. Let toasted coconut infuse for 15 minutes. | 5. For caramel, add sugar (or Splenda) and water in medium sauce pot. Cook until amber in color, then whisk in lemon juice. | 6. Pour caramel evenly into 4-oz. ramekins and set aside. | 7. Strain coconut mixture into a bowl. Add eggs and yolks, whisk lightly. | 8. Fill each ramekin with mixture, place ramekins in a roasting pan then fill the roasting pan half way up the outside of the ramekins with hot water. (this is called a Ban Marie or water bath) Cook in oven, covered with foil, for 25 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
coconut milk	8	ounces		521.6307	12.5645	5.1936	54.0682
coconut cream	8	ounces		748.4266	15.0819	8.2327	78.6528
coconut	1	cup	toasted	283.2	12.184000000000001	2.6639999999999997	26.791999999999998
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
water	1/4	cup		0.0	0.0	0.0	0.0
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
egg	6			429.0	2.16	37.68	28.53
egg yolk	3			164.22	1.8309	8.0886	13.5354

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.