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Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

Bittman’s Dairy-Free Coconut Flan

Posted on by Alisa Fleming in Dairy Free Desserts with 2 Comments
Bittman’s Dairy-Free Coconut Flan
 
Prep time

Total time

 

I must admit that I still prefer dairy-free flan with eggs, but if you can’t have eggs or need a vegan option (see the agar option as thickener), then this recipe is one to turn to. It is a feature recipe from The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living by Mark Bittman (Simon & Schuster, $35).
Author:
Serves: 4 servings

Ingredients
  • ½ cup plus 2 tablespoons sugar
  • ½ cup water
  • One 14-oz can full fat coconut milk
  • 1 tablespoon unflavored gelatin or 1 teaspoon agar powder
  • ½ cup soft silken tofu
  • 1 tablespoon vanilla extract (such as Mexican vanilla)
  • Pinch of salt

Instructions
  1. Put ½ cup of the sugar and the water in a small, heavy saucepan. Turn the heat to medium-low and cook, shaking the pan occasionally (it’s best not to stir) until the sugar liquefies, turns clear, then turns golden brown, about 20 minutes. Immediately pour the caramel into the bottom of a medium glass bowl or gelatin dish, or four 6-oz ramekins.
  2. Put the coconut milk in a medium saucepan and sprinkle the gelatin over it, let sit for 5 minutes. Turn the heat to low and cook, stirring, until the gelatin dissolves entirely.
  3. Put the tofu, vanilla, salt, and remaining 2 Tbs sugar in a blender or food processor and puree. Add the coconut mixture and blend until smooth.
  4. Pour the custard into the prepared bowl or ramekins and transfer to the refrigerator.
  5. Chill until set, at least 4 hours up to 24 hours. Serve the flan from the bowl (with a big spoon for scooping out the caramel) or ramekins; or dip the bottom of the vessels in hot water for about ten seconds, run a thin knife all around the edge, and then invert onto plates, scraping the sauce over all.

About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

2 Comments

  1. Susan PhelanFebruary 17, 2013 at 7:18 amReply

    What does “put 1/2 cup sugar and 1/2 c water” mean? If making caramel, adding 1/2 c of water to 1/2 cup of sugar, you end up with sugar water. Is this a typo? Should any water be added to the sugar?

    • Alisa FlemingFebruary 18, 2013 at 7:19 amReplyAuthor

      Susan, this is the method for making a “wet caramel.” There are two types of caramel – one where you simply caramelize the sugar, the other is this method using a sugar water mixture. If done correctly, you definitely won’t end up with sugar water!

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