- 1 cup Coconut creamer or milk
- 2 tbsp Agar flakes
- 1 pkg Silken firm tofu
- 1/4 cup cCoconut nectar
- 2 tsp Vanilla extract
- Pinch of sea salt
- Caramel Sauce
- 1/4 cup Brown sugar or coconut sugar
- 1/4 cup Water
- 1 tsp Vanilla extract
- 1 tsp Lemon juice
In a saucepan over medium-high heat, add the creamer or milk and agar flakes and cook until agar flakes dissolves (about 12 minutes), whisking frequently.
- In a high-speed blender, add the tofu, coconut nectar, vanilla extract, salt, and the agar/creamer mixture, and blend until smooth.
- Pour custard into four 4 oz ramekins and refrigerate until firm (about 30 minutes).
- Caramel Sauce:
Place all the ingredients in a saucepan over low heat and cook for 5 minutes, stirring frequently.
- To serve:
Flip the ramekins over onto a serving plate and top with caramel sauce.