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Flan is a silky, smooth, creamy, delicious dessert. Traditionally flan features a caramel topping and a custard-like base made from eggs, milk, and a sweetener. Since eggs and milk are not allowed on a vegan diet, this Coconut Vegan Flan is made with coconut milk, cream, agar-agar, arrowroot powder. We still kept it traditional by using a caramel topping, but we added a pinch of cinnamon and orange liqueur to give the coconut vegan flan a little something extra. This sweet custard-like dessert is a heavenly vegan recipe.
- 1 cup Granulated Sugar
- 1 can Coconut Cream
- 2 cups Coconut Milk
- 3 tablespoons Maple Syrup
- 2 teaspoons Vanilla Extract
- 1 tablespoon Vegan Orange Liqueur
- 4 tablespoons Arrowroot Powder
- 1 teaspoon Agar-Agar
- 1 teaspoon Turmeric
- 1 teaspoon Cinnamon
- Fresh Mint
Place the sugar over medium-low heat for 8-9 minutes. Shake the saucepan if necessary, so the sugar melts evenly.
Add coconut cream, milk, maple syrup, vanilla extract, orange liqueur, turmeric, and cinnamon to a large saucepan.
Place cornstarch and agar-agar agar into a small fine-mesh strainer and sift it into the coconut mixture.
Whisk well, then place the coconut mixture onto a medium-high flame.
Whisk the coconut mixture constantly for 8-10 minutes until it thickens and coats the back of the spoon.
Divide the coconut milk mixture between the ramekins and chill it for at least 6 hours.
To serve, invert the flan onto a dessert plate and let the caramel drip onto the flan. Garnish the flan with fresh mint.
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