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Start by preparing the coconut sugar syrup. Add all ingredients to a small sauce pan on low heat and stir continuously as it melts down.
Cook on medium heat until it starts to bubble, continue to stir and cook until reduced down 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, gently pouring on top of the coconut sugar layer.
Tap out any surface bubbles and place in the fridge to set for 5-6 hours or overnight, for best results.
Gently wiggle a butter knife around the edfe of the ramekin, place a small plate over the surface and flip to release.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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