Serves 2
Flan
2-1/2 cups light coconut milk
1 teaspoon agar agar flakes
2/3 cup firm silken tofu
2 tablespoons sugar (or natural sugar substitute)
1 teaspoon vanilla extract
Dash of salt
Syrup
3 tablespoons water
5 tablespoons turbinado brown sugar (or some other brown sugar)
Boil the water and the brown sugar until it becomes syrup.
In a blender, combine the tofu, white sugar, vanilla and salt, plus 1 tablespoon of the syrup. Blend and set aside.
Pour the remaining syrup into custard cups.
In a saucepan, simmer the coconut milk and agar agar for about five minutes.
Add the coconut milk mixture to the tofu mixture in the blender and blend.
Pour the mixture into the custard cups. Cover and refrigerate for about 30 minutes.
Recipe courtesy of Stephanie Bain, VeganDeNovo blogger.
For even more vegetarian recipes, check out VegRecipes.org.
