Vegan Coconut Flan
Vegan Coconut Flan
This light tofu pudding is very much like an egg custard made with coconut milk – a very common Southeast Asian dessert (but good with any tropical menu, including Latin American). I like to serve it with chunks of canned pineapple and fresh mint sprigs as an edible decoration. Fans of traditional flan will find this to be a delicious and healthful substitute. If you don’t tell your guests about the switch, it’s likely they won’t even know the difference! There is an option, too, for vegan creme caramel.
Food as Medicine
Those who worry that vegan foods are iron deficient, note that tofu is an excellent source of iron, providing more than 33 percent of the Daily Value for this vital mineral.
To make the Syrup:
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:
Variation: Vegan Crème Caramel or Individual Spanish-Style Flans:
Recipe from “The Almost No-Fat Holiday Cookbook” by Bryanna Clark Grogan (The Book Publishing Co., 1994)
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