This refined sugar-free and eggless flan adaptation is a delicious, smooth, simple, and comforting little treat. This classic recipe fits a wide variety of diets as it’s gluten-free, vegan, grain-free, and oil-free, soy-free, nut-free, and can be made coconut-free as well.
- 1 cup light coconut milk (or almond milk)
- 3 tbsp maple syrup
- 2 tsp agar agar flakes (mine were finely crushed; see notes re: powder)
- ⅛ tsp raw ground vanilla bean (or 1 tsp pure vanilla extract)
- Place all flan ingredients in a small sauce pan and bring to a simmer on medium heat, stirring regularly. Once the mixture comes to a light simmer, let it simmer for about 30 seconds to 1 min, then turn off the heat.
- Divide this mixture between three small ramekins (or small glass containers), let cool to room temperature, then carefully place in the fridge and refrigerate for two-three hours (or overnight) to set.
- When ready to eat, run a knife around the edge of the flan to loosen it up a little, then flip the ramekin onto a plate and tap the top to release the flan (or alternatively simply enjoy out of the ramekin). Top with some date syrup and enjoy! Keep leftovers refrigerated.
Note: agar agar flakes are not the same as agar agar powder. They are the same source product, but the change from flakes to powder is significant as the powder is a lot more concentrated. I used flakes here as that is what I had on hand, but if you want to substitute agar agar powder in this recipe you’ll need to reduce the amount to about .66 of a tsp (the conversion of powder to flakes is 1:3).