Caramel Syrup: 5 tablespoons brown sugar 3 tablespoons water

Flan: ⅔ cup medium-firm tofu (or use extra-firm silken tofu), crumbled 2 tablespoons raw sugar or white beet sugar 1 tablespoon of the syrup, above ¾ teaspoons coconut extract Pinch of salt 2 ½ cups coconut milk 1 teaspoon agar powder or 2 tablespoons agar flakes

For caramel: Bring the water and sugar to a boil in a small saucepan with a heavy bottom, over low heat. Simmer uncovered for 5 minutes. Remove from the heat.

Flan: Place tofu, 1 tablespoon of syrup, 2 tablespoons sugar, coconut extract and salt in a blender and process. Set this aside and pour the remaining syrup evenly into the bottom of 6 custard molds.

Add the milk and the agar in a saucepan. Bring this quickly to a boil, stirring constantly, then reduce heat and simmer for 5 minutes. Continue stirring. Add this hot milk mixture to the ingredients in the blender and immediately blend it to a smooth cream. Stir down the bubbles. Pour the blended mixture into the dishes, skim off any remaining foam. Refrigerate them until serving time.

To unmold the puddings: