Flan is typically made with eggs, condensed milk, and whole milk. In this vegan version, Ramirez swaps the dairy for light coconut milk, tofu, and agar (a sea vegetable that adds a gelatinous texture). And instead of heavily processed sugars, she uses maple syrup and Sucanat sugar, an unrefined cane sugar that retains its molasses content, preserving trace amounts of iron and calcium. This vegan flan is still a sweet splurge, but the swaps nix some sugar.
- 1/2 cup Sucanat sugar
- 2 cups light coconut milk
- 1 tbsp agar
- 1/2 cup extra-firm tofu
- 1/2 cup maple syrup
- 1 1/2 tbsp unsweetened coconut flakes
- 1/4 tbsp cinnamon, plus extra for garnish
- 1 tsp vanilla
- 1 tsp salt
- Coconut slices, for garnish
- In a medium saucepan over medium heat, warm the sugar and ¼ cup water, stirring constantly until sugar dissolves into a golden simple syrup, 2–5 minutes.
- Fill the bottom of each cup of a 9-by-13-inch muffin pan with 1 tbsp simple syrup.
- In a medium saucepan, bring coconut milk and agar to a boil; reduce heat to a simmer, stirring constantly, until agar fully dissolves, 10–15 minutes.
- In a high-speed blender, blend coconut milk–agar mixture, tofu, maple syrup, coconut flakes, cinnamon, vanilla, and salt until mixture is smooth.
- Pour coconut-milk mixture into muffin-pan cups and cover with plastic wrap. Refrigerate until firm, about 2 hours.
- Place muffin pan in a shallow hot-water bath to loosen flan from bottom of pan,
- 15 seconds, then flip pan onto a flat surface, such as a cutting board or large tray, to pop out the flan. Garnish with cinnamon and coconut slices, and serve.
- Serving Size: Serves 6
- Calories: 220
- Carbohydrate Content: 37 g
- Fat Content: 7 g
- Fiber Content: 1 g
- Protein Content: 4 g
- Saturated Fat Content: 6 g