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French Antilles Coconut Flan

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  • Author: clara
  • Prep Time: 15 minutes
  • Chill Time: 4 hours
  • Cook Time: 45 minutes
  • Total Time: 5 hours
  • Yield: 6–8 servings 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: French Caribbean

Description

This French Antilles Coconut Flan (Flan Coco) is a creamy, silky dessert that beautifully combines the rich flavors of coconut milk, sweetened condensed milk, and a light caramel sauce. A favorite in the French Caribbean islands, it’s an easy yet impressive treat that melts in your mouth and transports you to the tropics.

Ingredients

Units Scale

For the caramel:

  • 1/2 cup (100 g) granulated sugar
  • 2 tablespoons water

For the coconut flan:

  • 1 can (14 oz / 400 ml) sweetened condensed milk
  • 1 can (14 oz / 400 ml) coconut milk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg (optional, for a hint of spice)
  • 1/2 cup (40 g) shredded unsweetened coconut (optional, for texture)

Instructions

  • Prepare the caramel:
    • In a small saucepan, combine the sugar and water over medium heat. Stir gently until the sugar dissolves, then stop stirring.
    • Allow the mixture to simmer until it turns a golden amber color (about 5–7 minutes). Watch closely to prevent burning.
    • Immediately pour the caramel into the bottom of a 9-inch round baking dish or individual ramekins, tilting to evenly coat the bottom. Set aside to let it harden.
  • Preheat the oven:
    • Preheat your oven to 350°F (175°C).
  • Make the flan mixture:
    • In a large mixing bowl, whisk together the sweetened condensed milk, coconut milk, eggs, vanilla extract, and nutmeg until smooth and fully combined.
    • Stir in the shredded coconut, if using.
  • Assemble the flan:
    • Pour the flan mixture over the hardened caramel in the baking dish or ramekins.
    • Place the baking dish in a large roasting pan. Add hot water to the roasting pan until it comes halfway up the sides of the baking dish (a bain-marie or water bath).
  • Bake the flan:
    • Bake for 45–50 minutes for a large flan or 30–35 minutes for smaller ramekins. The flan should be set around the edges but slightly jiggly in the center.
    • Remove from the oven and allow the flan to cool to room temperature.
  • Chill the flan:
    • Refrigerate for at least 4 hours or overnight to allow the flavors to develop and the flan to set fully.
  • Serve:
    • To serve, run a knife around the edges of the flan to loosen it. Place a serving plate on top of the dish, then quickly invert the flan onto the plate. The caramel will drizzle over the top beautifully.
    • Slice and serve chilled.

Notes

  • Water bath tip: Adding the water bath helps the flan cook gently and prevents cracking.
  • Texture variation: The shredded coconut adds a lovely texture, but you can leave it out for a completely smooth flan.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Find it online: https://recipe.ukfinda.com/french-antilles-coconut-flan.htm