To make the syrup, melt down the sugar and water in a small pot until the crystals dissolve. Add the syrup to the bottom of a 6-inch (15-cm) mold or 3 small (2-inch [5-cm]) molds for individual servings.

To make the flan, add the coconut milk, coconut cream and agar powder to a saucepan. Let it sit for 10 minutes, and then bring to a simmer while whisking constantly. Reduce the heat to low, whisking until all the agar powder completely dissolves. Take the pan off of the heat and set aside.

Combine the egg replacer with the ice-cold water in a medium bowl. Slowly whisk until the mixture is completely smooth. Set aside.

Place the tofu, sugar, vanilla, turmeric and salt in blender and blend until completely smooth. Add the blended tofu mixture to the hot coconut and agar mixture and whisk to combine. Slowly pour the coconut-tofu mixture into the
egg replacer bowl while whisking.

Whisk until completely smooth. Pour the mixture into the flan mold(s) over the syrup. Cover the dish with plastic wrap, and refrigerate for at least 2 hours.

To remove from the baking dish, dip into hot water for 15 seconds, then flip onto a platter. Serve the flan on a platter and top with edible flower petals in a ring around the edge of the flan.