Coconut Flan

Creamy coconut provides satisfying, heart-healthy fats, while tofu adds plant-based protein for a balanced dessert. Paired with crisp seed crackers made from chia, flax, sunflower, and sesame seeds, it also delivers fiber and healthy fats to support lasting energy and overall wellness. 

INGREDIENTS

FOR THE FLAN  

1/4 cup cane sugar 

1.5 cups light coconut milk 

1.5 ounces creamed coconut 

4 ounces silken tofu 

4.5 ounces Just Egg 

1/4 cup cane sugar 

1.5 tablespoons cornstarch 

1 teaspoon coconut extract 

9 tablespoons chia seed crackers  

FOR THE CHIA SEED CRACKERS 

1/4 cup chia seeds 

1.5 tablespoons sunflower seeds 

1.5 tablespoons ground flaxseed 

1.5 tablespoons sesame seeds 

1.5 tablespoons of cane sugar  

INSTRUCTIONS

TO MAKE THE FLAN 

1. Preheat the oven to 300 F and place ten 4-ounce baking ramekins (or foil cups) into a large cake pan with sides as tall as the ramekins. 

2. Place a small pan over medium-low heat and add 1/4 cup of cane sugar. Cook until the sugar melts and becomes a light caramel color. Be careful not to burn the sugar, which will taste bitter. 

3. Work quickly before the melted sugar cools and sets, portion 1 teaspoon of melted sugar into the bottom of each ramekin. 

4. Place the light coconut milk, creamed coconut, silken tofu, Just Egg, 1/4 cup cane sugar, cornstarch, and coconut extract into a blender. Blend until smooth, then pour through a fine mesh strainer. 

5. Portion 1/4 cup of the flan mixture into each ramekin. 

6. Place the pan of ramekins into the oven, leaving the door open. Carefully add water to the pan until it comes halfway up the sides of the ramekins. 

7. Close the oven door and bake for 30–40 minutes, or until the edges of the flan are set and the center is slightly wobbly. 

8. Carefully remove the pan of flan from the oven and allow to cool completely. 

9. To Serve: Run a knife around the edge of each flan, then flip the ramekin upside down onto your serving plate. Remove the ramekin and drizzle on caramel. Garnish with Chia Seed Crackers.   

TO MAKE CHIA SEED CRACKERS 

1. Place all the seeds into a bowl and add water. Let sit until the chia seeds have absorbed the water. 

2. Add cane sugar to the bowl and mix until fully dissolved. 

3. Using a food dehydrator, or an oven set to its lowest temperature (about 155°F), spread the seed mixture onto a sheet pan lined with a Silpat baking mat. Bake (or dehydrate) for 15–20 hours, or until the crackers are fully dried out. 

4. Allow to cool completely then break into crackers.