1 1/2 cups granulated sugar
2 tablespoons water
4 egg whites
2 teaspoons vanilla extract
2 teaspoons pure coconut extract
1 cup1% milk
14 ounces light coconut milk
2 teaspoons cornstarch (dissolved in a little of the milk)
7 ounces fat free sweetened condensed milk
2 tablespoons sugar
4 ounces reduced fat cream cheese, softened
4 ounces fat free cream cheese, softened
1. Combine the sugar and water in a saucepan and simmer, without stirring until the mixture becomes a dark golden syrup. Divide the syrup into 16 individual ovenproof dessert cups or pour into an 8” square baking dish.
2. Combine the remaining ingredients in a food processor and blend until smooth. Pour into the dessert cups or baking pan. Set the cups or pan into a larger pan; add water to a depth of one inch and bake at 325 degrees until the custard is set. Individual cups will take about one hour, a single baking pan about one and a half hours. Remove the custard from the water bath. Chill for 4 hours. Run a shark knife around the edge of each cup of the pan and invert the dessert onto plates or platter.