COCONUT MATCHA FLAN,  2 servings

Step One

Add the coconut milk to a saucepan with the maple syrup and agar flakes and warm over medium heat. Agar flakes are very similar to gelatin (except made from sea vegetables instead of horse’s feet…) and provide an incredible amount of thickening power. These clear flakes can typically be found near the asian ingredients in most grocers. They do, however, need to be activated by heat, so allow this mixture to simmer just below a boil for about 3-4 minutes while stirring regularly.

Step Two

The agar flakes should technically dissolve in heat but this has never been the case for me, which is why step 2 is necessary: transfer this coconut agar mixture to a blender and add about 1 1/2 teaspoons of matcha and blend for several minutes on your highest setting to fully dissolve the agar and blend in the matcha powder.

Step Three

Choose the type of dish you’d like to use. I have small Japanese teacups that work well to create a rounded “dome” as pictured, or you can use ramekins and just fill them half way to create a disc (see below). Before pouring, use a paper towel to smear a little vegetable oil inside to make for easier removal. Then, pour the liquid into the dishes and tap against the counter several times to remove bubbles.

Step Four

Allow to refrigerate for at least 3 hours to fully harden and set. When ready to serve, you can either serve inside the dishes (easier) or be brave and use a knife to slowly scrape around the edges of your dish to hopefully pop them out in one piece. Either way, garnish with ground sesame seeds and/or chocolate shavings.

Happy Mexican/Japanese St. Patrick’s Day!

By: http://www.oneingredientchef.com/matcha-flan/