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French Antilles Coconut Flan (Flan Coco) Recipe

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4.2 from 15 reviews

This French Antilles Coconut Flan, or Flan Coco, is a creamy and luscious dessert featuring a rich coconut flavor melded with a classic caramel topping. Baked in a water bath for a silky texture and garnished with shredded coconut, this flan offers a tropical twist on a traditional custard favorite, perfect for a delightful end to any meal.

  • Total Time: 4 hours 5 minutes
  • Yield: 8 servings

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 (can)
  • 3 large eggs
  • 1 tsp vanilla bean paste (or seeds of ½ vanilla bean)
  • 1 cup (95g) unsweetened shredded coconut (plus extra for garnish)

Caramel

  • ½ cup (100g) sugar

Instructions

  1. Preparation: Read the cooking notes first. Preheat your oven to 350°F (180°C) and position a rack in the middle. Have an un-greased loaf pan ready within reach.
  2. Make the caramel: Place the sugar in a small saucepan over medium heat. Avoid stirring; instead, occasionally shake the pan to evenly melt the sugar. Allow the sugar to turn a golden amber caramel color. Once achieved, promptly remove from heat and pour the caramel evenly over the bottom of the loaf pan. Set aside to cool and harden.
  3. Prepare the flan mixture: In a large mixing bowl, whisk together the sweetened condensed milk, coconut milk, eggs, vanilla bean paste, and shredded coconut until smooth. Pour this mixture into the loaf pan over the set caramel.
  4. Bake in water bath: Place the loaf pan into a larger baking dish. Fill the larger dish with water to reach about 1/4 up the sides of the loaf pan, creating a bain-marie. Bake for 50-55 minutes, until the flan’s top is lightly golden and firm to the touch.
  5. Cool and chill: Transfer the baked flan to a cooling rack to reach room temperature. Then refrigerate for at least 3 hours to allow it to fully set and chill.
  6. Unmold the flan: To serve, place the pan in warm water about 2 inches deep to loosen the caramel. Run a knife around the edges to release the flan. Quickly invert a plate over the pan and flip to release the flan onto the plate.
  7. Garnish and serve: Sprinkle extra shredded coconut on top before serving for added texture and flavor.

Notes

  • Do not stir the sugar when making caramel to avoid crystallization; shaking the pan is sufficient.
  • The water bath baking ensures a smooth, creamy texture without cracks.
  • Chill the flan thoroughly to make slicing and unmolding easier.
  • If the caramel hardens too much, warming the pan in warm water will soften it for easy release.
  • Use unsweetened shredded coconut to balance sweetness and add texture.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French Antilles

Find it online: https://iamstarved.com/french-antilles-coconut-flan-flan-coco-recipe/