- 6oz (180g) vegan margarine
- 1 tbsp golden syrup
- 8oz (225g) rolled oats
- 1 tub Tofutti vegan “cream cheese” (plain)
- 9 oz (250g) tofu (cubed)
- 1 block creamed coconut (cubed)
- 2½oz (70g) vegan margarine
- 3 fl oz (85ml) coconut milk
- 3oz (85g) sugar
- Juice of 1-2 lemons
- Desiccated coconut
- Grated lemon rind of unwaxed lemon
- Base: Melt margarine and golden syrup in a pan over a low heat. Remove from heat and stir in the oats.
- Pour into a flan dish and press down well; place in the fridge.
- Topping: Blend all the topping ingredients together in a food processor until smooth.
- Place the topping into the flan dish on top of the base, smooth down. Decorate with desiccated coconut and lemon rind.
- Put in the fridge for a few hours until set.