French Antilles Coconut Flan (Flan Coco) Recipe
This French Antilles Coconut Flan, known as Flan Coco, is a luscious and creamy dessert featuring the tropical flavors of coconut and caramel. Made with a rich blend of sweetened condensed milk, coconut milk, and shredded coconut, this flan is baked in a water bath to achieve a silky texture and topped with a beautiful caramel layer. It’s a perfect treat for coconut lovers seeking a fusion of French and Caribbean flavors.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 4 hours 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French Caribbean
Ingredients
Scale
Flan Ingredients
- 1 1/2 cup + 1 tbsp (400ml/14oz) sweetened condensed milk
- 1 1/4 cup (300ml /10.15 fl oz) coconut milk (canned)
- 3 large eggs
- 1 tsp vanilla extract (or seeds of ½ vanilla bean)
- 1 cup (95g) unsweetened shredded coconut (plus extra for garnish)
Caramel
- ½ cup (100g) sugar
Instructions
- Prepare the oven and pan: Pre-heat your oven to 350°F (180°C) and position a rack in the middle. Have an un-greased loaf pan ready within reach.
- Make the caramel: Place ½ cup sugar in a small saucepan over medium heat. Without stirring, allow the sugar to melt and bubble, occasionally shaking the pan gently until it turns a golden amber color. Quickly remove from heat and pour the caramel evenly over the bottom of the loaf pan. Let it cool and harden.
- Mix flan ingredients: In a large bowl, whisk together sweetened condensed milk, coconut milk, eggs, vanilla extract (or seeds), and shredded coconut until well combined. Pour the mixture over the hardened caramel in the loaf pan.
- Set up the water bath and bake: Place the loaf pan into a larger baking dish. Carefully pour warm water into the larger dish until it reaches at least ¼ up the sides of the loaf pan. Bake in the oven for 50-55 minutes or until the top is lightly golden and firm to the touch.
- Cool and chill: Remove the flan from the oven and transfer the loaf pan to a cooling rack. Allow it to come to room temperature, then refrigerate for at least 3 hours to set fully.
- Unmold the flan: When chilled, place the loaf pan in about 2 inches of warm water to soften the caramel at the bottom. Run a knife around the edges to loosen the flan. Invert a plate over the pan, hold tightly, and flip swiftly to release the flan onto the plate.
- Garnish and serve: Sprinkle additional shredded coconut on top before serving to add texture and a final touch of coconut flavor.
Notes
- Use an un-greased loaf pan to allow the caramel to stick and create a perfect base for the flan.
- Be very cautious when making caramel — sugar can burn quickly, so watch it closely.
- The water bath is essential to ensure gentle, even cooking which prevents the custard from cracking.
- Chilling the flan for at least 3 hours helps it to set properly and enhances the flavors.
- To soften the caramel for easy unmolding, use warm water rather than hot water to prevent melting the flan itself.
Keywords: coconut flan, flan coco, French Antilles dessert, caramel flan, coconut milk dessert
