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The Good Veggie

No Bake Vegan Flan Recipe

Flan vegan and creamy without the need for baking. Surprising how easy it is to their development and with only 7 ingredients, you will have this wonderful, healthy and delicious dessert that will delight all who try it.

flan vegan




  • 1/3 cup sugar coconut
  • 1/2 teaspoon of vanilla extract
  • 1/4 teaspoon of sea salt
  • tablespoon water


  • 1/4 teaspoon of sea salt
  • teaspoon of agar agar powder
  • 1/3 cup maple syrup
  • tablespoons cornstarch 
  • teaspoons vanilla extract
  • cans of coconut milk  



  1. Start by picking 4 ramekins, preferably 3-4 cm in diameter (at the bottom) and 2-3 cm of depth. Place them in a place of easy access.
  2. For the caramel: Put the sugar, coconut, salt, vanilla extract and water in a saucepan to medium heat to medium. Schedule a timer for 3 minutes, and keep stirring while cooking. The sugar will dissolve and the mixture will begin to bubble vigorously and to thicken slightly. Still working. If only bubbled a little, gain a little fire. Or lower the heat if it smells burnt, or if it smells burnt. After 3 minutes, rapidly spreading the caramel in the 4-tray to bake the ready (about 1 tablespoon in each). Leave it to one side.
  3. For the flan: you can rinse the same pan with hot water and use it to make the cream, or you can choose another pan; make sure that the pan you choose is deep enough to hold 4 cups (950 ml) of fluid boiling.
  4. Add salt, cornstarch, or the poison of arrowroot, agar, maple syrup and vanilla extract to the pot cooled (or room temperature), and stir to only be a few lumps. Then, add the coconut milk and stir vigorously until well combined.
  5. Put the saucepan over high heat and stir constantly until the mixture comes to a boil. This takes about 5-7 minutes. Then, lower the heat to medium-low and set the timer for 2 minutes. Continue stirring until the timer goes off. The mixture will be thickened, but should still be quite loose and liquid.
  6. Spread the custard over the caramel and place in the molds. Allow the pudding to cool for 5-10 minutes before you cool it off. Refrigerate, uncovered, for 3 hours. If refrigerated for more than 3 hours, cover lightly with aluminum foil for ventilation.
  7. Once baked, you can eat directly from the molds with a spoon, or you can use a butter knife to loosen the edges, flip the mold on a plate, and remove them with care.
  8. Knows best the first day but can be kept, covered, in the refrigerator up to 3 days. It is not suitable for use in the freezer.

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