Upside Down Coconut Flan

Upside Down Coconut Flan

With Mango Papaya Compote

Serves 6-8 (or 3-4 if you really like it!)

½ cup maple syrup

1/3 cup cocoa powder

2 tsp. orange zest

4 cups Soy Delicious Coconut Milk

¼ cup agar flakes

3 Tbsp. kuzu, dissolved in ½ cup cold water

1/3 cup maple syrup

1 Tbsp. coconut extract

2 cups chopped Mexican papaya (1/4” x 1/8 “)

1 cup chopped mango (1/4”x1/8”)

¼ cup toasted shredded coconut

¼ tsp. cinnamon

1. In a saucepan whisk together ½ cup maple syrup, cocoa powder and orange zest then simmer until reduced to about 1/3 cup. Set aside.

2. In a separate saucepan combine 4 cups of the Coconut Milk and agar and simmer on low until agar is dissolved.

3. Add kuzu dissolved in water, maple syrup and coconut extract and stir constantly over high heat until mixture thickens and comes to boil. Remove from heat and pour into 9x13 inch pan or 10” round deep cake pan.

4. Let set and refrigerate two hours. Drizzle top with maple chocolate seduction.

5. Toss papaya, mango, coconut and cinnamon together and spread over top.

6. A little of that soy or rice whip cream would be nice right on top too!!

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