Introduction

This French Antilles Coconut Flan, known as Flan Coco, is a luscious and creamy dessert featuring the tropical flavors of coconut and caramel. Its silky texture and sweet coconut aroma make it a delightful treat for any occasion.

A rectangular flan sits on a white plate, showing two main layers: a thick, creamy light yellow base with a smooth texture, and on top, a glossy amber caramel layer sprinkled with fine white coconut flakes. Syrupy caramel drips slightly down the sides and pools on the plate. A small shiny silver spoon rests on the plate beside the flan. In the background, there is a glass jar filled with white sugar and a container of milk, all placed on a rustic wooden surface partially covered by a mustard yellow textured cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cup + 1 tbsp (400ml/14oz) sweetened condensed milk
1 1/4 cup (300ml /10.15 fl oz) coconut milk (can)
3 large eggs
1 tsp vanilla extract (or seeds of ½ vanilla bean)
1 cup (95g) unsweetened shredded coconut (plus extra for garnish)
For the caramel: ½ cup (100g) sugar

Instructions

Step 1: Preheat your oven to 350°F (180°C) and position a rack in the middle. Have an un-greased loaf pan ready within reach.
Step 2: Make the caramel by placing the sugar in a small saucepan over medium heat. Do not stir; occasionally shake the pan gently. Let the sugar melt and bubble until it turns a golden amber color. Remove from heat immediately and pour the caramel evenly over the bottom of the loaf pan. Set aside to cool and harden.
Step 3: In a large mixing bowl, whisk together the sweetened condensed milk, coconut milk, eggs, vanilla extract, and shredded coconut until smooth. Pour this mixture over the hardened caramel in the loaf pan.
Step 4: Place the loaf pan inside a larger baking dish. Fill the larger dish with water up to a quarter of the loaf pan’s height to create a water bath. Bake for 50 to 55 minutes, until the top is lightly golden and firm to the touch.
Step 5: Remove the flan from the oven and let it cool on a wire rack to room temperature. Then transfer it to the refrigerator and chill for at least 3 hours to set completely.
Step 6: To unmold, place the loaf pan in about 2 inches of warm water to soften the caramel at the bottom. Run a knife gently around the edges to loosen the flan. Invert a serving plate over the pan, hold tightly, and quickly turn it over to release the flan.
Step 7: Garnish the flan with extra shredded coconut before serving for added texture and flavor.

Tips & Variations

Use full-fat coconut milk for a richer, creamier flan.
If you prefer a less sweet flan, reduce the condensed milk slightly and adjust caramel sweetness accordingly.
Vanilla bean seeds add a more intense flavor than vanilla extract, enhancing the dessert’s aroma.
Try to avoid stirring the sugar when making caramel to prevent crystallization and ensure a smooth texture.
For a festive touch, sprinkle toasted shredded coconut on top before serving.

Storage

Store the flan covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve. If you need to reheat, let it sit at room temperature for 10 minutes, but serve chilled or slightly cool for best texture and flavor.

How to Serve

The image shows a rectangular layered dessert on a white plate on a white marbled texture surface. The dessert has three layers: the top layer is smooth and shiny caramel brown with small white coconut flakes sprinkled on it, the middle layer is thick and creamy pale yellow, and the bottom layer is a crumbly white base with more coconut flakes. A slice is cut from the dessert, showing the clean division of the layers. Next to the dessert is a silver knife with a vintage handle resting on the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh coconut instead of shredded coconut?

Yes, fresh grated coconut can be used, but shredded coconut is recommended for better texture and ease of mixing.

What if the caramel hardens too much when unmolding?

Placing the pan in warm water before unmolding helps soften the caramel. Make sure not to skip this step to allow the flan to release cleanly.