Vegan Coconut Flan

Yes, it's really Vegan! 

And oh, goodness, it's soooo delicious!

Ingredient for the Caramel:

½ cup sugar

Ingredients for the Custard:

1 can of Coconut Crème

1 cup of Coconut Milk

2 Tbsp. Agar Flakes**

1 cup Silken Tofu
2 teaspoons of Coconut Extract

A pinch of Sea Salt

**For Vegetarians: you can use regular plain gelatin (unflavored Jello).

   Instead of two tablespoons, use two small packets.

Directions for the Caramel:

This is a bit tricky, but if you continuously stir the sugar as it heats you’ll be successful. Pour the sugar into a saucepan over medium-low heat. Stir until it turns golden and runny like dark honey.

Quickly, using a metal spoon, pour enough melted sugar into the bottom of a ramekin or small glass dish to just cover the bottom of the dish. Allow it to cool and harden at room temperature while you prep the custard.

Directions for the Custard:

Bring the coconut crème and coconut milk to a gentle boil. Immediately pour into a blender, add the agar or gelatin, and blend well (about a minute.)

Now add the tofu, coconut extract, and salt. Blend for another minute. Pour about ½ cup of custard mix over the hardened sugar in the ramekins.

Refrigerate about 2 hours before serving. To remove the flan from the ramekins, dip the bottoms of them in hot water for about 20 seconds. You should be able to spin it with your finger. Turn them over on a serving plate and let the delicious, creamy caramel run down the sides and across the plate.

Enjoy!

Makes 3 large (4”inch) or 5 small (3”inch) ramekins of flan.

This recipe is:

- Vegan/Vegetarian

- Whole Food

- Gluten-Free