Looking for the ideal dessert that’s so yummy, but vegan and gluten-free?-Look no more! This coconut flan with caramel sauce is perfect for you.
Served with a drizzle of sweet caramel sauce, it’s every sweet tooth’s dream-come-true.
Traditional flan as we know it is made with eggs and gelatin, however, to make it plant-based, this recipe requires tofu, coconut milk and agar agar powder.
Although you may think the dessert is complicated, it’s not at all.
It’s actually very simple and anyone can master it. It’s definitely worth the effort because of its stunning taste and looks.
Come on; let’s check out the recipe together below.
Coconut Flan with Caramel Sauce Recipe
Here’s what you need:
8 ramekins
115-ounce can of full fat coconut milk
2 cups of almond milk
A tbsp of agar agar powder
1 12 ounce tofu
3 tbsp of raw sugar
2 tbsp of Mexican vanilla extract
½ tsp sea salt
For the caramel:
A cup of raw sugar
Prep:
First, make the caramel. Pour a cup of raw sugar in a medium saucepan and bring it to medium-low flame.
Stir continuously for 10 minutes and make sure it doesn’t burn. It’s ready when the sugar has transformed into brown syrup.
Now, pour a tbsp into the bottom of each ramekin and put aside. It sets up fast and you need to work fast at this point.
For the custard, stir the coconut and almond milk in a saucepan and add the agar agar.
Dissolve it into the milk and bring it to boil. Lower the heat and simmer for 5 minutes. The powder needs to entirely dissolve.
Put the milk and agar agar in the blender with the rest of the ingredients. Blend at high speed to get a smooth texture.
Pour equal amounts into each ramekin and cover it with a plastic wrap. Put them in the fridge for at least 2 hours.
For serving, you need a roasting pan of hot water, an inch deep. Put each ramekin into the water for a minute so that the caramel is released.
Invert each of the dishes onto a dessert place and wait for the pop. Drizzle some caramel sauce on top.
Enjoy!
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