AuthorviagelatohawaiiCategoryBakingDifficultyIntermediateDecadent Vegan Coconut Caramel Flan
Make dark amber caramel by melting 1 cup of sugar (200g) in a stainless steel pot on medium heat
Pour out the caramel onto a half sheet pan 18" X 13". Don't worry if it's in only 1 area - it will dissolved later.
In the same pot (do not wash it) add 1 can of coconut milk and half cup sugar mixed with 7g agar agar powder. Heat on medium heat to dissolve sugar and agar agar. Whisk to dissolve.
In a separate bowl make a cornstarch slurry by emptying 1 can of coconut milk and whisk to dissolve in 1/4cup cornstarch (50g)
Add the cornstarch slurry to the hot liquid in the pot and whisk to thicken. Turn off the stove when thickened
Pour the thickened mixture onto the hardened caramel in the sheet pan. Cover with plastic wrap. Refrigerate overnight. Next day, cut into serving pieces, spoon the caramel over the top.
Ingredients
Directions
Make dark amber caramel by melting 1 cup of sugar (200g) in a stainless steel pot on medium heat
Pour out the caramel onto a half sheet pan 18" X 13". Don't worry if it's in only 1 area - it will dissolved later.
In the same pot (do not wash it) add 1 can of coconut milk and half cup sugar mixed with 7g agar agar powder. Heat on medium heat to dissolve sugar and agar agar. Whisk to dissolve.
In a separate bowl make a cornstarch slurry by emptying 1 can of coconut milk and whisk to dissolve in 1/4cup cornstarch (50g)
Add the cornstarch slurry to the hot liquid in the pot and whisk to thicken. Turn off the stove when thickened
Pour the thickened mixture onto the hardened caramel in the sheet pan. Cover with plastic wrap. Refrigerate overnight. Next day, cut into serving pieces, spoon the caramel over the top.