- 1 cup sugar, divided
- 3 tablespoons water
- 2 packages Morinaga Silken Tofu - Soft
- 1 cup full fat coconut milk, preferably Thai coconut milk
- 3 tablespoons corn starch
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon coconut extract (optional)
- pinch salt
Pour 1/2 cup of sugar and the water into a small saucepan. Bring to a boil over medium high heat, but do not stir. Simmer for 8 to 10 minutes until the caramel is a rich amber color. The caramel will darken rapidly, so watch carefully to prevent it from burning. If the sugar crystallizes on the inside walls of the pan, use a pastry brush dipped in water to brush down the insides of the pan. Have ready 6 small ceramic ramekin cups.
When the caramel is done, pour into the bottom of ramekins. Tilt each cup to completely coat the bottom with caramel. Do this fast, as the caramel hardens as it cools.
Preheat oven to 350 degrees. Puree remaining ingredients (except caramel) in a blender until very smooth. Tap the blender pitcher on the countertop a few times to release any air bubbles, then divide into the custard cups leaving ¼-inch space from the top. Arrange the filled cups in a 13 1/2 x 9 1/2 x 3 inch (or similar sized) baking pan and slide into the preheated oven.
Carefully pour 2 cups of water into the pan; do not get any water on the flan cups. Bake 45 minutes or until the center of a flan is puffy and slightly firm to touch. Remove from the oven and cool for 30 minutes, then transfer the flans to the refrigerator and chill for 2 hours or overnight. To serve, first loosen the flan by running a knife along the edges, flip the ramekin onto a serving plate, tap the top a few times and lift to release the flan and caramel sauce. If flan still sticks, place the cup in a pan of hot water for 2 minutes. Flan is best served 24 hours within preparing.