Vegan pineapple flan
* Plus 16 hours of refrigeration
This pineapple flan is a sweet, juicy dessert with a very refreshing edge and a velvety tropical flavor that melts into the caramel.
It is a 100% plant-based flan with a delicate pineapple flavor and a light, creamy texture, which makes it a treat with an irresistible flavor and texture, completely free from cholesterol, lactose and harmful fats.
Flan is a dessert that descends from “tyropatina”, a sweet with very similar characteristics that was made in Ancient Rome with a little pepper sprinkled over the top as a finishing touch, since at that time sugar was not yet used, so they could not make caramel.
Later, after this sweet became popular during Lent in the Middle Ages, the “flado” appeared, a Latin word referring to its flat shape, which was made with both savory and sweet ingredients.
Finally, after the “flado” became popular in Spain and France as a dessert, turned out and topped with caramel, it came to be called “flan”, as it is known today.
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Measurement system
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For the flan
For the caramel
Notes
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- Step 1We put the can of coconut milk in the fridge for at least 4 hours.
- Step 2Prepare the caramel by heating the sugar, water and lemon juice in a pan over medium heat and stirring constantly for about 5 minutes so that the sugar melts and does not burn. When we have a dark and dense caramel, extinguish the fire and immediately pour it into the bottom of the mold where we will pass the flan.
- Step 3After this time, we grate the lemon peel and reserve it.
- Step 4Separate the pineapple from the juice of the can and reserve the latter. We take the solid part of the coconut milk and put it in a bowl together with the pineapple and sugar and beat everything with the whole electric mixer until you get a uniform mixture. Add the lemon zest, stir and reserve too.
- Step 5In a saucepan, we toss the pineapple juice and put it to heat. Before it starts to boil, we take the agar-agar and stir, lowering the heat, for 2 minutes and stirring constantly.
- Step 6We extinguished the fire, we added the mixture of pineapple and coconut that we had reserved and we mixed well, stirring during a couple of minutes.
- Step 7We pass the mixture to the mold where we have the caramel and let it cool to room temperature. Then, we introduce the mold in the fridge and let it rest for a minimum of 12 hours so that it solidifies completely and we can unmold it without problems.
- Step 8After this time, we unmold the flan and serve.