Coconut Flan

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* Exported from MasterCook *

 

Coconut Flan

 

Recipe By : The (Almost) No Fat Holiday Cookbook, by Grogan, page 27

Serving Size : 6 Preparation Time :0:00

Categories : *Holiday Cookbook Desserts

Soyfoods

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***SYRUP***

5 tablespoons turbinado sugar or Sucanat

3 tablespoons water

***PUDDING***

2/3 cup reduced-fat firm regular tofu -- crumbled

OR medium-firm

2 tablespoons turbinado sugar or Sucanat

1 tablespoon the syrup -- above

3/4 teaspoon coconut extract

1 pinch salt

2 1/2 cups reduced-fat soymilk

OR other non-dairy milk

1 1/2 tablespoons agar flakes

OR 3/4 tsp. agar powder

 

This light tofu pudding is very much like an egg custard made with coconut

milk - a very common, Southeast Asian dessert. I like to serve it with

chunks of canned pineapple and fresh mint sprigs as an edible decoration.

 

To make the syrup, bring the water and sugar to a boil over low heat in a

small saucepan with a heavy bottom. Simmer, uncovered, for 5

minutes. Remove from the heat.

 

Working quickly, place the tofu, 2 tablespoons sugar, 1 tablespoon of

syrup, the coconut extract, and salt in a blender. Set this aside and pour

the remaining syrup evenly into 6 custard molds. Rotate each one to coat

the base and sides with the syrup. Set aside.

 

Into the same saucepan, combine the non-dairy milk and agar. Bring this

quickly to a boil, stirring constantly, then reduce heat and simmer for 5

minutes. Continue stirring. Add this hot milk mixture to the ingredients

in the blender, and immediately blend it into a smooth cream. Stir down

the bubbles.

 

Pour the blended mixture into the coated molds, and skim off any remaining

foam. Cover the molds with plastic wrap and refrigerate them until serving

lime.

 

To unmold the puddings, dip the bottom of each mold briefly into boiling

water, then remove the plastic wrap and turn upside down on a dessert

plate. The pudding should slide out easily. Pour any syrup left in the

bottom of the mold over the pudding.

 

Decorate each plate with fruit and mint or lemon balm sprigs.

 

Serves 6

 

Per serving: Calories: 82, Protein: 4 gm., Fat: 2 gm., Carbohydrates: 4 gm

 

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