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.