In a small saucepan over medium heat, combine the sugar and water.

Cook, without stirring, until the sugar dissolves and turns a golden brown color. Make sure to not overcook, turn of the heat once it reaches this color.

Quickly pour the caramel into ramekins, tilting them to coat the bottom evenly. Set aside.

In a blender, combine the coconut milk, maple syrup (or sweetener of choice), melted coconut oil, cornstarch, vanilla extract, agar agar powder, cooked white beans, and a pinch of salt. Blend until smooth.

Pour the mixture into a medium saucepan and cook over medium heat, stirring constantly, until it thickens and starts to simmer (around 5 minutes).

Pour the custard mixture into the caramel-coated ramekins.

Let them cool to room temperature, then refrigerate overnight to set.

To serve, slide a knife carefully around the edge of each ramekin to release the flan.

Place a plate on top of the ramekin, flip it over, and gently tap to release the flan onto the plate.