Mango & Passion Fruit Flan (Vegan + GF)

Start with 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 medium ramekins (or 6 smaller ones). Tilt each ramequin to spread the caramel into the bottom. Set aside and let it cool for at least 20 minutes. The caramel will harden.
Place the diced mango, coconut milk, almond milk, and maple syrup in a blender and blend on high speed for a few seconds or until smooth. Taste and adjust sweetness to your liking. Transfer to a medium saucepan.
Add the cornstarch, agar, and lime zest to the saucepan. Whisk to dissolve the cornstarch and agar.
Heat over medium heat, whisking constantly until it comes to a boil. Once boiling, remove from heat and stir in the passion fruit juice. Let cool for 2-3 minutes before pouring the ramequins over the caramel.
Let cool at room temperature for about 10-15 minutes before transferring to the refrigerator. Chill for at least 8 hours before eating.
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 pulp from half a passion fruit, shredded coconut, and a drizzle of coconut milk!
Flans will keep for up to 3 days in the refrigerator.