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. ---------------------------------------------------------------------------
Nutrition
Ingredients
