Home | Recipes | HUXOL Sucralose | Coconut Flan with Raspberries and Lime Meringue

Coconut Flan with Raspberries and Lime Meringue

Ingredients (2 servings):

2 eggs
100 ml low-fat milk
50 ml coconut milk
6 teaspoons HUXOL Sucralose, granulated sweetener
1 teaspoon grated coconut
zest of 1 lime
8-10 raspberries
piping bag with a round nozzle


  1. Separate the eggs and mix one egg white with the two egg yolks. Chill the other egg white. Bring milk, coconut milk, 5 teaspoons of HUXOL Sucralose and the grated coconut to a boil. Allow to cool a bit and then fold into the egg mixture one spoonful at a time. Transfer the mixture to an ovenproof baking form (approx. 180 ml).
  2. Fill a casserole dish with some water (to a maximum level of half the height of the baking form) and place the form into the water. Position the casserole dish in the lower third of a preheated oven (180° C or 160°C convection) and bake for approximately 40 minutes. Beat the remaining refrigerated egg white together with the remaining HUXOL Sucralose and the lime zest. Fill the mixture into a piping bag with a round nozzle and pipe the mixture in raspberry-sized dollops onto a baking sheet lined with parchment paper. 10 minutes before the flan has finished baking, place the meringue in the oven and bake together for the remaining 10 minutes. 
  3. Allow the meringue to cool on a baking rack and chill the flan for about 60 minutes. Use the raspberries and the meringue dollops to decorate the flan. Serve.

Ready in: approx. 2 hours
Active preparation: approx. 30 minutes

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