Vegan Spiked Coconut Rum Flan
Introduction
Today, we delve into the delightful world of spiked desserts with a vegan twist that is sure to captivate your taste buds. This recipe combines the traditional richness of a spiked dessert with innovative vegan ingredients to create a dessert that is both indulgent and mindful.
Ingredients
- 1 can (400ml) full-fat coconut milk
- 1/2 cup almond milk
- 1/3 cup maple syrup
- 2 tablespoons agar agar flakes
- 1/4 cup dark rum
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- Caramel sauce (vegan-friendly)
- Fresh mint leaves for garnish
Instructions
- In a saucepan, combine coconut milk, almond milk, and agar agar flakes. Bring to a simmer over medium heat, stirring constantly until the agar is completely dissolved.
- Add maple syrup, dark rum, vanilla extract, and sea salt. Stir well and simmer for another 2 minutes.
- Pour the mixture into ramekins or a flan mold. Allow to cool at room temperature, then refrigerate for at least 4 hours or until set.
- Once set, invert the flan onto plates, drizzle with vegan caramel sauce, and garnish with fresh mint leaves.
- Serve chilled and enjoy the fusion of flavors.
Enjoy this exquisite spiked vegan dessert that promises to be a memorable end to any meal. Perfect for special occasions or a luxurious treat to elevate your everyday dining experience.
Hiroshi
| Nutritionfacts | Calories: 280, Fat: 18g, Carbs: 22g, Protein: 2g |
|---|---|
| Preparation Time | 4 hours 20 minutes |
| Allergy Information | Contains nuts (almond milk), alcohol (rum) |