Vegan Classic Leche Flan
Indulge in the timeless elegance of a dessert with a plant-based twist—this Vegan Classic Leche Flan is as luscious as the traditional version but entirely dairy-free! Made with creamy coconut milk and coconut cream, naturally sweetened with maple syrup, and set to perfection with agar-agar, this flan boasts a velvety texture and a rich caramel topping that melts in your mouth. A touch of turmeric adds the perfect golden hue, while vanilla extract enhances its aromatic appeal. With just 30 minutes of active prep and cook time, this eggless leche flan is a show-stopping dessert for any occasion, whether you're hosting a dinner party or craving a decadent treat. It's easy to make, completely vegan, and guaranteed to impress! Serve it chilled and let the irresistible caramel glaze steal the spotlight.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Coconut milk
- 1 cup Coconut cream
- 3/4 cup Maple syrup
- 1 tablespoon Agar-agar powder
- 1/4 teaspoon Turmeric powder
- 1 teaspoon Vanilla extract
- 1 cup Sugar
- 1/4 cup Water
Instructions
Prepare a round cake pan or llanera by setting it aside.
In a small saucepan, add 1 cup of sugar and 1/4 cup of water. Cook over medium heat, stirring occasionally, until the sugar dissolves and turns into a golden brown caramel. This should take about 5-7 minutes.
Quickly pour the caramel into the prepared pan, tilting to evenly coat the bottom. Set it aside to cool and harden.
In a medium saucepan, combine 2 cups of coconut milk and 1 cup of coconut cream. Stir in 3/4 cup of maple syrup and 1 tablespoon of agar-agar powder.
Add 1/4 teaspoon of turmeric powder to enhance the flan's color. Stir until the turmeric is well incorporated.
Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring constantly to ensure the agar-agar dissolves completely. This should take about 3-5 minutes.
Once boiling, reduce the heat to low and simmer for another 2 minutes, continuing to stir.
Remove the saucepan from the heat and stir in 1 teaspoon of vanilla extract.
Pour the coconut milk mixture over the prepared caramel in the pan.
Allow the flan to cool at room temperature for about 10 minutes, then transfer it to the refrigerator to set completely for at least 4 hours, or overnight for best results.
Once set, run a knife around the edges of the flan to loosen it from the pan.
Place a serving plate over the pan, then invert it quickly to release the flan onto the plate.
Serve chilled, slicing into wedges as desired.
Nutrition Facts
Calories |
2448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 190 mg | 8% | |
| Total Carbohydrate | 529.7 g | 193% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 516.4 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 723 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
