1¾ cups fresh coconut meat (not shredded, dried coconut)
½ to 3/4 cup fresh coconut water
1 mini papaya (peeled, seedless)
1 teaspoon coconut oil
1 tablespoon agave nectar
1 tablespoon raw honey or agave nectar
1 tablespoon lemon juice
1 teaspoon cinnamon, star anise, or a star mix
1/3 cup water
1½ tablespoons agar powder or 2 tablespoons agar flakes
Maple syrup (to taste)
1. In a small saucepan, pour 1/3 cup distilled water and agar powder. Soak it for 10 minutes.
2. Pour all ingredients, except the agar and 1/3 water cup, on a powerful blender and blend until smooth for at least five minutes. If not too smooth yet, blend for a couple of minutes more. Add first only 1/4 coconut water. If the blender does not blend because it is too dry, add 1/2 cup more coconut water and so on, but not more than 3/4 cup coconut water.
3. Let it rest in the blender.
4. Place the small saucepan with the agar on the stove and heat in low for about 5 minutes, stirring constantly. The agar should become completely dissolved. If using powder, it should not become a paste. If that happens, add more water. If using flakes, it will become a jelly transparent mixture.
5. Let the agar mixture rest for a couple of minutes to cool down, but not to set.
6. Add it to the mixture in the blender and blend for about 30-40 seconds.
7. Coat your chosen flan forms with a bit of maple syrup. Pour mixture in the forms.
8. Place in the fridge and let it set for at least 2 hours before consuming. I put mine first in the freezer for 30 minutes and then in the fridge.
9. Place a flat plate on top of the form and flip it. If the flan does not come out, shake the flan form several times.
10. Coat with maple syrup.
I tried the other day to make a coconut papaya flan, without using agar, but it turned out to be a mousse consistency.
I then decided to try it out with agar.
Browsing for raw recipes, I found a coconut-persimmon raw flan recipe online. The author uses young coconut meat (those are the Thai coconuts, not the normal ones).
I tried another batch without agar but with shredded dried coconut and it did not set as a flan, more like a mousse and a bit runny.
So today, I got normal fresh coconuts and I used that coconut fresh meat and agar, and I did get my flan.
Click the button below to download the printable PDF.
You do not have any notes. Add some here. Notes are private and are only visible to you.Add New Note
© 2009-2021 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!