Vegan Pumpkin Flan with Homemade Coconut Syrup (No-Bake!)

Oct 09, 2022 • Updated Jun 20, 2023

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This stunning no-bake vegan flan recipe is the perfect sweet ending to any Fall meal!! It has warm and cozy pumpkin spice flavors, is sweetened with homemade coconut syrup, and is absolutely delicious!

a plate of vegan flan topped with homemade coconut syrup

What is Flan?

Flan is a popular dessert in Mexico, Latin America, and Spain! It is a custard-like dessert that is made from eggs, milk, sugar, and flavorings, such as vanilla or caramel. It’s also often referred to as “crème caramel,” and though these two desserts are pretty identical, they do originate from different countries.

To make flan, a caramel sauce is prepared by melting sugar in a saucepan until it turns golden brown. The caramel is then poured into a baking dish and swirled around to coat the bottom of a ramekin. A mixture of eggs, milk, sugar, and flavorings is then poured over the caramel and baked in the oven in a water bath until set.

Once the flan is cooked and cooled completely, it is carefully inverted onto a serving plate so that the caramel sauce is on top. This dessert can be served plain or topped with whipped cream, fruit, or other garnishes.

What Makes This Recipe Great

The traditional recipe for flan (as seen above) is definitely not vegan. So I set out to adapt this beloved classic dessert and transform it into a gluten-free, dairy-free, and easy vegan flan recipe that’s a little bit healthier but just as delicious!

And since there are no eggs in my version, we get to make it an even easier “no-bake” dessert! I swapped out the caramel for a homemade coconut syrup that, with the pumpkin spice and cinnamon, adds a delicious all-natural sweetness with a hint of coconut flavor!

a pumpkin flan on a plate with a bite taken out next to a white spoon

Ingredients for Vegan Flan

Sweeteners. The coconut syrup to sweeten this vegan flan is made with coconut sugar and maple syrup. You can also use regular sugar in a pinch.
Vanilla. You can use vanilla bean paste or pure vanilla extract.
Milk. I use soymilk, but coconut milk, almond milk, or any plant-based, dairy-free milk works!
Silken tofu. Yes! This is the secret to the softest, silkiest texture.
Condensed milk. You can also use maple syrup here as an easy substitute. Sweetened condensed oat milk is available at Whole Foods and Amazon. Some stores also have coconut condensed milk, but that will definitely have more of a coconut flavor.
Agar agar powder. You can find this online and at specialty stores. It’s a vegan thickener that gives you the best texture.
Pumpkin Puree: A can will work just fine!
Spices. Flavor this flan with pumpkin spice and cinnamon.
Salt. Just a pinch, to taste.

Step-by-Step Instructions

Start by preparing the coconut syrup. Add all ingredients to a small saucepan on low heat and stir with a whisk continuously as it melts down.
Cook on medium-low heat until it starts to bubble, continue to stir, and simmer until reduced and slightly thicker in texture. Be careful not to let it burn!
Divide the syrup between 2 ramekins and then gently swirl each ramekin to ensure the bottom surface is covered. Let sit in the fridge.
To prepare the flan batter, blend all ingredients until completely smooth. Transfer the mixture to a saucepan, stirring constantly and bring to a low bubble, then remove from heat.
Let the mixture cool down for 5-10 minutes (this allows for a more distinct coconut sugar layer. Otherwise, it melts!), then divide between the two ramekins and gently pour on top of the coconut syrup layer.
Tap out any surface bubbles and place in the fridge to set for 5-6 hours or overnight for best results.
Gently run a knife around the edge of the ramekin, place a small plate over the surface, and flip to release. This inverts the flan, and the sweet coconut syrup will be on top (just like the caramel in the classic recipe).

a white spoon cutting out a bite of vegan flan

Secrets to Success

Keep a close eye on the coconut sugar syrup as it’s cooking. The sugars can burn easily, so reduce the heat as necessary and stir consistently.
It’s best to let the coconut syrup set up and cool down fully in the ramekins before you add the flan mixture on top.
I recommend letting the flan cool in the fridge overnight for the best texture.
Using vanilla bean paste (rather than vanilla extract) will give those classic vanilla bean speckles to your dessert.
Agar agar is a type of vegan gelatin that is made from seaweed. It works so well in this vegan flan recipe. However, it comes in two variations, agar agar powder and agar flakes. It’s super important to know which one you have. The general rule of thumb is to use 3x the amount of agar flakes when substituting for the powder. So in this recipe, you would use 1 tbsp agar flakes or 1 tsp agar agar powder.

Serving Tips

If you’re planning a holiday party and want some vegan menu items, you have to include this easy no-bake vegan flan. Here’s what else I would serve this dessert with for an impressive spread:

Storage Tips

This vegan flan is a great make-ahead recipe because it’s best if left to set overnight in the fridge. I recommend serving within 48 hours for best results.
If serving for a holiday, this is super easy to make a day or two ahead of time and serve cold from the fridge with coconut whipped cream and a dusting of pumpkin spice.

Recipe FAQs

What is vegan flan made of?

Vegan flan is a dairy-free and egg-free version of the traditional flan. Instead of using milk and eggs, vegan flan is made with plant-based milk and thickeners such as cornstarch, agar agar, or tapioca flour. In this case, I used agar agar, as well as silken tofu, to create the custard base. And instead of the caramel sauce, I used my homemade coconut syrup.

What are the two types of flan?

There is the classic version, which is made with a base of eggs, milk, sugar, vanilla, and a caramel sauce. And there is a “cheese” flan which is made by adding cream cheese to the classic flan base.

Is flan the same as crème caramel?

These two terms are often used interchangeably, and the desserts are practically the same. However, flan originates from Latin American countries, and creme caramel originates from Europe, namely France.

More Vegan and Gluten-Free Dessert Recipes

No Bake Key Lime Cheesecake

Raspberry Lemon Cookies

Korean Sweet Cinnamon Pancakes

If you make this recipe, be sure to let me know what you think with a star rating and comment below! Follow me on Instagram for more delicious recipes!