Lemon Flan must mean it’s getting close to the season of festivities and celebrations! We can still be healthy while enjoying some delicious treats too.

Who ever thought of using tofu in a lemon flan dessert? Tofu is an excellent source of amino acids, iron, calcium and other micro-nutrients, tofu is a versatile ingredient with many health benefits.

Lemon is also a star of this recipe. Lemons contain a high amount of vitamin C, soluble fiber, and plant compounds that give them a number of health benefits. Lemons may aid weight loss and reduce your risk of heart disease, anemia, kidney stones, digestive issues, and cancer.


5 slices of wholemeal/wholegrain bread
½ cup desiccated coconut
½ cup pitted dates

250gr soft tofu, rinsed and drained
440gr can of unsweetened pineapple pieces, including juice
¼ cup water
½ cup lemon juice
2 tsp lemon rind
½ cup honey
½ cup cornflour
2 tbsp desiccated coconut



Step 1
Place dates in a small saucepan, just cover with water and boil for 5 minutes

Step 2
Place bread, coconut and softened dates in food processor. Process until chopped and mixed. Add a little liquid from the dates if the mixture is too dry to hold its shape

Step 3
Grease 20cm square flan tin. Press base mixture into tin

Step 4
Bake at 180 degrees for 10-20 minutes until light golden in colour


Step 1
Blend or process all ingredients until smooth. Pour into medium saucepan and boil until thickened. Stir frequently so the mixture doesn’t stick to the bottom of the pan

Step 2
Pour into baked base and smooth. Sprinkle with coconut

Step 3
Refrigerate for several hours until set. Serves 12

Per Serve

Energy 860 kJ (205 Cal)
Protein 4g (8%)
Carbohydrates 35g (71%)
Sugars 22g
Fat 5g (21%)
Fibre 3g
Sodium 99mg
Calcium 44mg

Other dessert ideas include: Apricot Dessert Cake, and Christmas Fruit Cake