This is part flan, part panna cotta, part custard. Plus, it’s just really good. Instead of making the caramel for the top of the flan, I poured a little coconut milk over top, sprinkled some coconut sugar, and topped it off with some toasted coconut shreds.
I’m a creamy dessert lover. Creme caramel? Tapioca pudding? Yes and Yes. The trouble is, I often end up with a major stomach ache after consuming dairy… and I’m giving you the censored version.
So, I’ll jump at any chance to try out a non-dairy creamy dessert, and this flan didn’t disappoint.
The recipe called for tofu, which I’m not the hugest fan of, so I wracked my brain thinking of other things that might be a good substitute and I landed on mango puree (mostly because I picked up a couple mangoes on sale the other day). I’m sure any fruit puree would work well in this recipe, just strain the seeds first if there are any. Strawberry Coconut custard is next on my list. Mmm.
VEGAN COCONUT MANGO FLAN
makes 4 3.5 inch tart shells
1 can (14 oz) full-fat coconut milk
1 cup mango puree (2 ataulfo mangoes)
1/4 cup coconut sugar
2 tbsp maple syrup
1 tbsp agar agar flakes
Prepare the mango puree by blending the flesh of the mangoes with 1 tbsp of water (how to cut a mango). It should be thick, creamy, and smooth.
Now combine all the ingredients in a saucepan and simmer for 5 minutes. Let the mixture cool a bit and blend it. Here you can taste it to see if you’d like it sweeter (I always find desserts too sweet, so you might like yours sweeter than I do) and if so, add some more maple syrup or coconut sugar.
Before it cools too much, pour it into your tart pans or ramekins and let it chill in the fridge for at least an hour. Top with a sprinkle of toasted coconut and coconut sugar. Yum!