Plant Based Coconut Flan

by Chef Daniel Morduchowicz

A well made flan, rich, soft and delicious, is a perfect counterpoint to a strongly flavored main dish.

- Chef Daniel Morduchowicz


Spanish, Argentine, Vegan
Calories Per Serving
Prep Time
10 minutes
Cook Time
10 minutes
3 hours
Total Time
3.5 hours


  • 100 grams almond milk (about 1/2 cup)
  • 100 grams coconut milk (about 1/2 cup)
  • 1/2 tsp agar agar (1.25 grams)
  • 40 grams coconut sugar
  • 40 grams coconut oil
  • 1 tsp vanilla extract
  • 1/4 pure cane syrup
To make almond milk:
  • 80 grams organic, unsalted and raw almonds (approximately 1/2 cup)
  • 1/2 cup filtered water
To make coconut cream:
  • 100 grams good quality coconut flakes
  • 1 cup filtered water


  • Blender
  • Small to medium sized pot
  • A couple of bowls to soak your nuts
  • Flan molds: this could be small plastic souffle cups, ramekins, even small drinking glasses


Before you begin, prep your flan mold, ramekins or small plastic deli cups by pouring the pure cane syrup to cover the bottom. For the almond milk:
  1. Soak the almonds for a few hours at room temperature or in the fridge. This process not only hydrates the almonds but also activates their enzymes, as well as getting rid of what we like to call anti-nutrients, substances which prevent the full absorption of the nutrition present in nuts and seeds.
  2. Replace the water with clean, 1/2 cup clean filtered water and blend at high speed until the almonds are fully integrated into the water.
  3. Strain to a bowl through a nut milk bag to remove the residue
  4. Alternatively, this recipe can be made with store bought almond milk, although we fully recommend the procedure described above as it is a lot healthier for you, and for our planet as well.
For the coconut cream:
  1. Soak the coconut flakes in water to cover for a few hours, at room temperature or in the fridge.
  2. Place in the blender jar, and add 1 cup of hot water. It is important for the water to be hot as this will help loosen, and make available, some of the oil present in the coconut flakes.
  3. Blend at high speed for a few minutes, until most of the coconut flakes are well incorporated.
  4. Strain to a bowl through a nut milk bag.
We are now ready to create the flan base. In order for the agar agar to work it needs to be brought to a boil briefly, as described below. Do not skip this step or the flan will not work.
  1. Add all the ingredients to the blender jar, and blend until smooth and well incorporated.
  2. Pour into a pot and bring to a boil.
  3. Pour the hot mixture into your prepared ramekins.
  4. Allow to cool down at room temperature.
  5. Once cool cover with a lid or plastic wrap, and leave in the fridge for at least two hours to solidify.
  6. Unmold and plate.


As I deepen my spiritual practice and my understanding of how everything and everybody is deeply interconnected, I am beginning to realize that I do not want to be responsible for the suffering of other living, sentient beings, and if I have alternatives I’d prefer to eat a plant based diet. This version of flan preserves the textures and adds different tastes to the traditional one I’ve been making over the last few decades. I’m really happy to present this to you as an alternative to the traditional recipe which uses milk and eggs. A note about using nuts and seeds: these wonders of nature are packed with nutrition, but their main reason for being has nothing to do with feeding us. Instead it is a mechanism that plants have developed to procreate and preserve the species. Because of this the seeds are well protected against predators, including us. They are packed with what we call anti-nutrients, which prevent the absorption of the nutrients contained inside, and also other nutrients we get from other foods. In order for us to make the nuts and seeds more digestible, it is important that we activate them by removing these anti-nutrients. By soaking them, the seed begins the process of germination, which accomplishes this task, as well as releasing many benefitial enzymes. This is one of the very important reasons we soak these foods in abundant water. The other reason is that it makes it much easier to blend them. We hope you will like these ideas and dig deeper!    

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