French Antilles Coconut Flan (Flan Coco) Recipe
This French Antilles Coconut Flan, or Flan Coco, is a creamy and luscious dessert infused with the rich flavors of coconut and vanilla, topped with a caramel glaze. Baked in a water bath to achieve its delicate, smooth texture, this tropical flan is perfect for cooling off on warm days or impressing guests with an exotic twist on a classic flan.
- Prep Time: 10 minutes
- Cook Time: 50-55 minutes
- Total Time: 4 hours 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French Caribbean
- Diet: Vegetarian
Ingredients
Flan Mixture
- 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
- Preheat the Oven: Preheat your oven to 350°F (180°C) and position a rack in the middle. Prepare an un-greased loaf pan and set it within reach.
- Make the Caramel: Place the sugar in a small saucepan over medium heat. Avoid stirring; you may occasionally shake the pan gently. Let the sugar melt, bubble, and turn a golden amber color. When the caramel reaches the amber stage, immediately remove it from heat and pour it evenly over the bottom of the loaf pan. Allow the caramel to cool and harden.
- Mix the Flan Ingredients: In a large mixing bowl, whisk together the sweetened condensed milk, coconut milk, eggs, vanilla extract, and shredded coconut until fully combined. Pour the mixture over the hardened caramel in the loaf pan.
- Bake the Flan: Place the loaf pan into a larger baking dish. Pour hot water into the larger dish until it reaches about 1/4 up the sides of the loaf pan, creating a water bath. Bake for 50-55 minutes until the top is lightly golden and firm to the touch.
- Cool and Chill: Carefully remove the loaf pan from the water bath and transfer it to a cooling rack. Let the flan cool completely to room temperature, then refrigerate for at least 3 hours to chill and set.
- Unmold and Serve: To unmold, place the 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 quickly flip it to release the flan onto the plate. Garnish with additional shredded coconut before serving.
Notes
- Use an un-greased pan to allow the caramel to create a natural non-stick surface.
- Be careful when handling hot caramel; it can cause severe burns.
- The water bath ensures the flan cooks gently and evenly, preventing curdling.
- Allow sufficient chilling time to achieve the proper firm texture.
- For the best vanilla flavor, use fresh vanilla bean seeds instead of extract.
