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Coconut flan

Coconut Flan

1/2 cup silken tofu
1/2 cup maple syrup
pinch salt
2 1/2 cups mixture soy/coconut milk (1 can coconut milk, the rest soymilk)
1/4 tsp agar powder (or about 1 Tbl flakes)

Puree the tofu, 3 Tbl of syrup, and salt in a blender. Divide the remaining maple syrup between 6 oiled flan/custard cups. In a saucepan, simmer the milk and agar until well dissolved. Add the hot milk to the tofu mixture in the blender and mix well. Pour into the custard cups and refrigerate until set. To serve, unmold each cup onto a plate (you can use a knife to pull an edge slightly to let in an air pocket).