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by Laura of Laura Fruit Fairy


For the Caramel :
• 1/2 cup sugar
    Place the sugar in a saucepan over medium-low heat. 
    Stir and melt until golden. Pour into the bottom of 6 ramekins.
For the Custard :
•  2 cups Nature’s Charm evaporated coconut milk
•  1 tablespoon agar-agar flakes
•  1/2 cup extra-firm silken tofu
•  1 1/2 tablespoon sugar
•  1 tablespoon vanilla extract
•  Pinch of salt


1.  Place the evaporated coconut milk in a medium saucepan and sprinkle 
with the agar flakes. Let it sit for 10 minutes. Bring to a boil, then reduce 
the heat to low and cook, stirring often until the agar has dissolved.
2.  Put the tofu, sugar, vanilla, salt, and evaporated coconut milk mixture 
in a blender and blend until very smooth.
3.  Pour into the ramekins over the syrup, cover with plastic wrap, 
and refrigerate for at least 1 1/2 hours.
4.  To remove from the ramekins, dip the bottom in hot water 
for about 15 seconds, then turn over onto a plate.

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