Description
There’s something undeniably special about a dessert that transports you straight to a tropical paradise with just one bite. French Antilles Coconut Flan, or Flan Coco, is one such treat. This creamy, coconut-infused custard with a luscious caramel topping is a beloved dessert throughout the Caribbean, particularly in the French Antilles. It’s the perfect balance of silky smooth texture, rich coconut flavor, and golden caramel sweetness—an irresistible combination.
This flan is often served at family gatherings, celebrations, or simply as a comforting treat at the end of a meal. With its roots in both French and Caribbean cuisine, Flan Coco beautifully showcases the fusion of cultures, blending classic French custard techniques with the tropical flavors of the islands. Whether you’ve grown up eating this dessert or are trying it for the first time, this recipe is sure to become a favorite.
Ingredients
For the caramel:
- ½ cup granulated sugar
- 2 tablespoons water
For the flan:
- 1 can (14 oz) sweetened condensed milk
- 1 can (13.5 oz) coconut milk
- 3 large eggs
- ½ cup shredded coconut
- 1 teaspoon vanilla extract
Instructions
Caramelizing sugar might sound intimidating, but don’t worry—it’s simpler than you think. In a small saucepan over medium heat, combine the sugar and water. Let the sugar dissolve and cook undisturbed until it turns a deep golden amber color. Be patient and resist stirring, as this can cause crystallization.
Once the caramel reaches the perfect shade, immediately pour it into a baking dish or individual ramekins, tilting the dish quickly to coat the bottom evenly. Caramel hardens fast, so work swiftly. Set it aside while you prepare the flan mixture.
In a mixing bowl, whisk together the sweetened condensed milk, coconut milk, and eggs until fully combined. Stir in the shredded coconut and vanilla extract. This mixture should be smooth and slightly thick.
Pour the flan mixture over the hardened caramel in the baking dish. To ensure even cooking, place the baking dish in a larger roasting pan and fill the pan with hot water until it reaches about halfway up the sides of the dish. This water bath (bain-marie) helps the flan cook gently and evenly, preventing cracks and maintaining its silky texture.
Bake in a preheated oven at 350°F (175°C) for about 50–60 minutes, or until the flan is set but still slightly jiggly in the center. A knife inserted should come out clean.
Once baked, remove the flan from the oven and let it cool to room temperature. Then, refrigerate it for at least 4 hours or overnight for the best texture and flavor.
To serve, run a knife around the edges of the dish, place a serving plate over the top, and carefully flip it over. The caramel sauce will flow over the flan, creating a beautiful glossy finish. Slice and enjoy!
Notes
- If you prefer a smoother flan without coconut shreds, you can blend the flan mixture before baking.
- For an extra touch, sprinkle toasted coconut on top before serving.
- This flan pairs wonderfully with fresh fruit like mango or pineapple.