Remove the vanilla bean, then transfer the mixture to a blender. Slice the vanilla bean open vertically and remove the seeds. Add the seeds to the mixture in the blender and blend for about a minute to ensure that all agar is dissolved.
Pour blended mixture into 8 crème brûlée dishes or other ovenware dishes. Cool in the refrigerator for at least 2 hours before serving.
When ready to serve, sprinkle each custard with a fine layer of cane sugar, then "burn" carefully using a blowtorch. Cane sugar, rather than fructose or other granular sweeteners, achieves the best crackly crust for the custard.
Garnish with fresh pineapple, coconut whipped cream, cookies or whatever you prefer. Serves 8.
Source: Horizons: New Vegan Cuisine.
TOASTED COCONUT CHOCOLATE MOUSSE
4 cups vegan chocolate chips
One 16-ounce can coconut milk
1 1/2 tablespoons margarine
16 ounces silken tofu
1 cup flour
1/4 cup cocoa powder
1/2 teaspoon baking powder
Pinch salt
1/2 cup shredded, unsweetened coconut
In a large mixing bowl, combine the flour, cocoa powder, baking powder and salt. Set aside.
In a microwave or using a double-boiler method, melt the chocolate chips with the coconut milk and margarine. In a blender, combine the melted chocolate mixture with the tofu until smooth.
Add half the blended chocolate mixture to the flour mixture and stir until totally smooth. Add the remaining chocolate to this mixture and stir again.
Pour immediately into a casserole dish or bread pan to set and place in the refrigerator. Allow to cool for at least 2 hours.
Meanwhile, heat the coconut flakes in a sauté pan on medium heat, stirring occasionally to toast evenly. Remove from heat and allow to cool in a small bowl.
