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.
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© 2009-2023 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!