Cranberry Christmas Coconut Flan … delicate and delicious!
Cranberry Christmas Coconut Flan … Simple, delicious and delicate, this vegan gluten-free set pudding is light and full of flavour. It’s a quick simple, stove top recipe that doesn’t take more than 15 minutes to make. Cranberries lend it a delicate pink hue, also added flavour and texture.
I love the way the flan sets, almost assuming and such a surprise to see the clean release from the mini bundt tin. Desserts that set as prettily as this always make me happy, much like this Vegan Rose Coconut Jelly Pudding…
…. also this Vegan Coffee Pudding. Earthy and deeply satisfying, where every wobbly spoonful was delicious, if you love coffee in desserts, you are going to love this 5 ingredient pudding!
… and the Eggless Mango Custard Pudding and the Pistachio Panna Cotta with Raspberry Sauce {no gelatine}. I am fascinated by all sorts of set puddings, and it never ceases to amaze me if they leave the mold clean!
You can obviously see that shapes in desserts fascinate me, bringing alive the child in me. This vegan Cranberry Christmas Coconut Flan was no different. I whooped with joy when I demolded it, every little detail in the pattern visible beautifully!
Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!
Cranberry Christmas Coconut Milk Flan
Ingredients
- 500 g coconut milk
- 60 g sugar
- 1 tsp agar agar powder
- 45 g dried cranberries chopped
Instructions
- Whisk all the ingredients in a pan.
- Simmer for 3-4 minutes until the sugar dissolves and the mixture is steaming.
- Pour into 6 cup mold and leave to set overnight.
Deeba @ PAB
About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.
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