Start by preparing the caramel. Add the maple syrup, coconut sugar, and white vinegar to a small saucepan. Heat over medium heat, stirring regularly until it starts to boil. Once boiling, let it boil for about 30 seconds, keeping an eye on it to make sure it doesn’t burn.
Immediately remove from heat and divide the caramel into 4 small ramequins. Tilt each ramequin to spread the caramel in the bottom. Set aside and let it cool for at least 20 minutes.
In a medium-size saucepan, combine the almond milk, coconut milk, and maple syrup. Add the cornstarch and agar and whisk to dissolve.
Heat over medium heat, whisking constantly until it thickens (usually just before boiling). Once it has thickened, remove from heat, stir in the vanilla extract, and whisk again.
Cover the saucepan with a lid and let it cool about 15 minutes before pouring into the ramequins over the caramel. I recommend letting it cool a bit because if you pour it immediately over the caramel it will make it melt and it won’t result in good looking cremes caramel.
Let the creme caramel cool a bit at room temperature before transferring to the refrigerator. Refrigerate for at least 8 hours, the creme caramel will thicken and slightly harden.
To serve, run a knife along the edges of each ramequin, cover with a plate and flip it. The caramel will be on top and cover the creme. Serve fresh, topped with the salted coconut crumble!
Salted Coconut Crumble (optional)
Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
In a small bowl, mix the shredded coconut, coconut flakes, maple syrup, and salt.
Spread the coconut on the prepared baking sheet and bake for about 10 minutes, or until golden brown. Let it cool completely before using.