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
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