To create the caramel, mix 1/2 cup of refined white sugar and 1/3 cup of water in a pan. Stir to incorporate both, and turn up the heat to medium-high, bringing the mixture to a boil (till it gets really bubbly). Decrease the temperature and let it simmer for 10-15 minutes until the mixture slowly turns into caramel.

Turn off the heat and pour the caramel into dessert bowls. Swirl the bowls to evenly spread out the caramel around the sides. It'll look beautiful!

In a pan, add the agar and water. Stir to combine both. Turn the heat to medium-high and bring the mixture to a boil. Turn down the temperature and let the mixture simmer for 3-5 minutes, or until the agar is completely dissolved.

Add the coconut milk, stir, and let it simmer for 2-3 minutes. Add the strawberry pureé and stir until it's fully incorporated. Let the mixture simmer for an extra 5-10 minutes, or until it's creamy and shiny. Turn off the heat.

Immediately pour the flan base into the dessert bowls and let it set for 15-20 minutes to let the temperature cool down. Then place the bowls in the fridge for at least 4 hours to let the flan develop its consistency.

To garnish the strawberry flan, use sliced strawberries. Place them on top of the flan and serve to your guests or family!