French Antilles Coconut Flan, or Flan Coco, is a decadent dessert that combines the tropical flavors of coconut with the smooth, creamy texture of traditional flan. This island-inspired treat is sweetened with condensed milk and flavored with coconut milk, making it rich and deliciously silky. A layer of caramel adds a delicate sweetness that beautifully complements the coconut-infused custard. Simple to prepare, yet impressive in taste, this flan is the perfect ending to any meal, evoking the flavors of the French Caribbean.
Ingredients:
For the Flan:
- 1 ½ cups + 1 tablespoon (400 ml / 14 oz) sweetened condensed milk
- 1 ¼ cups (300 ml / 10.15 fl oz) coconut milk (canned)
- 3 large eggs
- 1 teaspoon of vanilla extract (or the seeds scraped from half a vanilla bean)
- 1 cup (95 g) unsweetened shredded coconut (plus extra for garnish)
For the Caramel:
- ½ cup (100 g) sugar
Instructions:
Prepare the Caramel:
- In a small saucepan over medium heat, melt the sugar, stirring occasionally, until it turns into a golden brown caramel.
- Immediately pour the caramel into the bottom of a round or oval baking dish (or individual ramekins), tilting the dish to coat the bottom evenly.
- Set aside to cool and harden.
Make the Flan Mixture:
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the sweetened condensed milk, coconut milk, eggs, and vanilla extract until smooth and fully combined.
- Stir in the shredded coconut.
Assemble the Flan:
- Pour the coconut flan mixture over the hardened caramel in the baking dish or ramekins.
Bake the Flan:
- Place the baking dish inside a larger pan and fill the outer pan with hot water, creating a water bath (bain-marie) to gently bake the flan.
- Bake for 45–55 minutes, or until the flan is set and slightly jiggly in the center.
- You can test it by inserting a knife into the center—it should come out clean.
Cool and Serve:
- Take the flan out of the water bath and allow it to cool to room temperature.
- After it has cooled, place it in the refrigerator for a minimum of 3 hours, or overnight for optimal results.
- To serve, run a knife around the edges to loosen the flan, then invert it onto a plate to reveal the caramel topping.
- Garnish with extra shredded coconut if desired.
Conclusion:
This French Antilles Coconut Flan is a luxurious dessert that blends the richness of coconut with the creamy, silky texture of flan, all draped in a sweet caramel glaze. The tropical notes of coconut and the smooth custard create a perfect balance of flavors and textures. Serve it chilled to enjoy a cool, refreshing dessert that’s sure to impress.
French Antilles Coconut Flan
A rich and creamy coconut flan from the FrenchAntilles, made with sweetened condensed milk, coconut milk, and a caramel glazefor a tropical dessert experience.
For the Flan:
- 1 ½ cups + 1 tablespoon (400 ml / 14 oz sweetened condensed milk)
- 1 ¼ cups 300 ml / 10.15 fl oz coconut milk (canned)
- 3 large eggs
- 1 teaspoon of vanilla extract (or the seeds scraped from half a vanilla bean)
- 1 cup 95 g unsweetened shredded coconut (plus extra for garnish)
For the Caramel:
- ½ cup 100 g sugar
- Prepare the Caramel: In a small saucepan over medium heat, melt the sugar, stirring occasionally, until it turns into a golden brown caramel.
- Immediately pour the caramel into the bottom of a round or oval baking dish (or individual ramekins), tilting the dish to coat the bottom evenly. Set aside to cool and harden.
- Make the Flan Mixture: Preheat your oven to 350°F (175°C). In a large bowl, whisk together the sweetened condensed milk, coconut milk, eggs, and vanilla extract until smooth and fully combined. Stir in the shredded coconut.
- Assemble the Flan: Pour the coconut flan mixture over the hardened caramel in the baking dish or ramekins.
- Bake the Flan: Place the baking dish inside a larger pan and fill the outer pan with hot water, creating a water bath (bain-marie) to gently bake the flan. Bake for 45–55 minutes, or until the flan is set and slightly jiggly in the center. You can test it by inserting a knife into the center—it should come out clean.
- Cool and Serve: Take the flan out of the water bath and allow it to cool to room temperature. After it has cooled, place it in the refrigerator for a minimum of 3 hours, or overnight for optimal results. To serve, run a knife around the edges to loosen the flan, then invert it onto a plate to reveal the caramel topping. Garnish with extra shredded coconut if desired.