In a medium-sized saucepan over medium heat, combine the maple syrup, coconut sugar (or brown sugar), vanilla extract, and salt.

Tee caramel only needs to cook for about three minutes until it is bubbling and the sugar has dissolved.

Remove the caramel from the heat and carefully pour it into the ramekins or mold you'll be using for the flan. Tilt and rotate the ramekins to evenly coat the bottom with caramel. Set aside.

In the same saucepan you cooked the caramel in, combine the coconut milk, sugar, and vanilla extract.

In a small bowl, mix the agar agar powder and cornstarch (or tapioca starch or arrowroot) with the plant-based milk until well combined.

Add this mixture to the saucepan.

Place the saucepan over medium heat and stir continuously until the mixture comes to a gentle boil. Reduce the heat to low and simmer for three minutes, stirring constantly, to activate the agar agar and thicken the custard.

Carefully pour the custard mixture into the ramekins or mold with the caramel, filling them to the top.

Refrigerate for a minimum of 90 minutes until set. For best results, refrigerate the flans overnight to ensure a firm texture.

To unmold the flans, run a knife around the edges to loosen them. Place a serving plate over the ramekin or mold, then carefully invert it, allowing the caramel to drizzle over the flan.