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Christian Vegetarian Association Presents:
Take Heart!

Vegan Coconut Flan



5 tablespoons brown sugar or Sucanat or Rapadura

3 tablespoons water


⅔ cup medium-firm tofu (or use extra-firm silken tofu), crumbled

2 tablespoons light unbleached sugar or white beet sugar

1 tablespoon of the Syrup, above

¾ teaspoons coconut extract

pinch of salt

2 ½ cups (reduced fat, if you like) soymilk or other non-dairy milk, such as rice or almond milk

¾ teaspoons agar powder or 1 ½ tablespoons agar flakes


To make the Syrup:

1. Bring the water and sugar to a boil in a small saucepan with a heavy bottom, over low heat. Simmer uncovered for 5 minutes. Remove from the heat.

2. Working quickly, place in the blender the tofu, 1 tablespoon of Syrup, 2 tablespoons sugar, coconut extract and salt. Set this aside and pour the remaining syrup evenly into 6 custard molds. Rotate each one to coat the base and sides with the syrup. Set aside.

3. Into the same saucepan pour the non-dairy milk and the agar. Bring this quickly to a boil, stirring constantly, then reduce heat and simmer for 5 minutes. Continue stirring. Add this hot milk mixture to the ingredients in the blender and immediately blend it to a smooth cream. Stir down the bubbles. Pour the blended mixture into the coated molds, and skim off any remaining foam. Cover the molds with plastic wrap, and refrigerate them until serving time.

To unmold the puddings:

Dip the bottom of each mold briefly into boiling water, then remove the plastic wrap and turn upside down on a dessert plate. The pudding should slide out easily. Pour any syrup left in the bottom of the mold over the pudding. Decorate each plate with fruit and mint or lemon balm sprigs. 

Your question and comments are welcome

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