Coconut Flan
I share my life with a self-proclaimed flan connoisseur and he gives this flan a 10. He finds it very hard to believe that his favorite dessert is vegan.
This recipe is adapted from Elavegan | Makes 4 flans
Ingredients
Caramel:
1/3 cup coconut sugar
2 tbsp water
Custard:
2 cups canned lite coconut milk, shaken (I use Thai Kitchen Organic)
4 tbsp maple syrup
2 tbsp cornstarch
3/4 tsp agar-agar powder
Pinch of sea salt
2 1/2 tsp vanilla extract
Instructions
Caramel: Add sugar and water to a small saucepan. Bring to a simmer, stirring frequently. Once it starts boiling, turn down the heat, let simmer until it’s dark golden brown and thickens, then turn off the heat.
Pour the caramel into 4 small ramekins, around 3-4 tbsp each ramekin. Set aside and let them cool.
Custard: in a saucepan mix the coconut milk, maple syrup, cornstarch, agar-agar powder, vanilla extract, and sea salt.
Bring to a boil over medium-high heat, stirring frequently. As soon as it starts boiling, turn the heat to low and let simmer for 2 minutes to activate the agar, keep stirring, then remove from heat.
Pour the custard into the 4 ramekins and refrigerate for at least 6 hours or overnight.
To serve: unmold the flan by gently sliding a knife around the edges of the ramekin. Cover with the serving plate and turn the ramekin and platter over. Tap the bottom of the ramekin until the flan falls into the plate.
