“Euphoria in Every Bite: Vegan Colombian Coconut Flan”
This vegan Colombian coconut flan recipe is perfect for dessert lovers seeking a plant-based option with luscious layers of caramel and coconut custard.
Allergens
Nuts, Soy (as a substitute for cornstarch)
Ingredients
- 1 1/2 cups raw cashews
- 1 14 oz can full fat coconut milk
- 3/4 cup coconut sugar
- 3 tbsp cornstarch
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 1 1/2 cups almond milk
- 1 recipe Vegan Caramel Sauce (below) Vegan Caramel Sauce:
- 3/4 cup coconut sugar
- 1/4 cup water
- 1/4 cup almond milk
Instructions
- Soak cashews in hot water for 2 hours, then drain and rinse.
- Prepare Vegan Caramel Sauce by combining coconut sugar, water, and almond milk in a saucepan over medium heat. Stir until dissolved and thickened.
- Blend drained cashews with coconut milk, 1/2 cup caramel sauce, cornstarch, vanilla extract, and salt in a high speed blender until smooth.
- Slowly pour almond milk into the cashew mixture while blending to create a creamy texture.
- Preheat oven to 350°F (175°C). Pour remaining caramel sauce into bottom of a greased 9 inch flan dish or baking pan, swirling to coat.
- Pour cashew mixture over the caramel layer.
- Place dish in a water bath and bake for 40 45 minutes or until set.
- Allow flan to cool completely before refrigerating for at least 4 hours or overnight.
- To serve, run a knife around the edges of the flan and invert onto a serving plate.
Chef’s Insight
This recipe allows you to indulge in a dessert that not only tastes divine but is also cruelty-free.
Notes
Chill the cashews before using for best results.