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recipes

coconut pineapple flan

coconut pineapple flan Inspiration: Jenny Matthau of the Natural Gourmet Institute

Prep Time: none

Cook Time: 20 minutes

Yields: 2 1/4 cups, 4 serving

Ingredients:

  • 1 cup plus 2 tablespoons pineapple juice (buy unsweetened)
  • 1 tablespoon agar flakes
  • 1 tablespoon kuzu
  • 1 14 ounce can coconut milk
  • 1/4 cup light maple syrup

Directions:

  • Combine 1 cup plus 1 tablespoon pineapple juice with agar in a pot and slowly bring mixture to a boil. Reduce heat and simmer with lid slightly ajar, stirring often and scraping the sides and bottom of the pot with a whisk until the agar is dissolved, 5-7 minutes.
  • In a small bowl, dissolve kuzu in remaining tablespoon of pineapple juice. Add to pineapple juice/agar mixture stirring constantly over high heat until mixture is clear and thickened.
  • Add coconut milk and maple syrup to pot, stirring well to combine liquids. Bring back to a boil; lower heat and simmer with lid slightly ajar for 8-10 minutes, stirring often.
  • Rinse 4 small ramekins or dessert bowls with cold water (to keep the dessert from sticking to the bowl). Pour coconut/pineapple mixture into each ramekin. Chill until firm and set, about 35-40 minutes in freezer or 50-60 minutes in refrigerator.
  • Run a knife around perimeter of ramekins to loosen flan. Invert each ramekin onto a small plate. Shake well until flan dislodges from ramekin.

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