Ingredients
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For the Flan:
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1 can (13.5 oz) full-fat coconut milk
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1/2 cup strong brewed coffee, cooled
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1/2 cup coconut sugar
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1 teaspoon vanilla extract
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2 tablespoons cornstarch
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For the Caramel Sauce:
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1/2 cup coconut sugar
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2 tablespoons water
Directions
Before serving, run a knife around the edges of each ramekin and invert the flan onto a plate, allowing the caramel to drizzle over the top. Serve this Vegan Coconut Coffee Flan as a delightful Vietnamese-inspired dessert.
This Vegan Coconut Coffee Flan is a delicious and dairy-free twist on the classic Vietnamese dessert. Enjoy the rich coffee and coconut flavors in every silky bite.
Steps
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1
Done
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Preheat your oven to 350°F (175°C). Place six ramekins or custard cups inside a deep baking pan. |
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2
Done
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In a saucepan over medium heat, combine 1/2 cup coconut sugar and 2 tablespoons of water for the caramel sauce. Stir until the sugar has dissolved. Continue to cook without stirring for about 5-7 minutes or until the mixture turns into a deep amber color. Pour the caramel evenly into the bottom of each ramekin. |
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3
Done
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In a blender, combine the full-fat coconut milk, cooled brewed coffee, 1/2 cup coconut sugar, vanilla extract, and cornstarch. Blend until smooth. |
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4
Done
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Pour the coconut coffee mixture through a fine-mesh strainer into a large bowl to remove any lumps. |
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5
Done
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Carefully pour the coconut coffee mixture over the caramel in each ramekin, filling them to the top. |
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6
Done
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Place the baking pan with the ramekins in the oven. Pour hot water into the baking pan, about halfway up the sides of the ramekins, to create a water bath. |
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7
Done
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Bake for 30-35 minutes or until the flan is set. To check for doneness, insert a toothpick into the center of a flan; if it comes out clean, it's done. |
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8
Done
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Remove the ramekins from the water bath and allow them to cool to room temperature. Once cooled, cover them with plastic wrap and refrigerate for at least 4 hours or overnight. |
