French Antilles Coconut Flan Recipe

Introduction

Experience the tropical flavors of the French Antilles with this creamy coconut flan. This dessert combines rich condensed milk, coconut milk, and shredded coconut with a smooth caramel base for a truly delightful treat.

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

1. Step 1: Preheat your oven to 350°F (180°C) with a rack in the middle. Have an un-greased loaf pan ready within reach.
2. 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, bubble, and turn a golden amber color. Once caramelized, remove from heat and pour evenly over the bottom of the loaf pan. Set aside to cool and harden.
3. Step 3: In a large mixing bowl, whisk together the condensed milk, coconut milk, eggs, vanilla, and shredded coconut until smooth. Pour this mixture into the loaf pan over the set caramel.
4. Step 4: Place the loaf pan into a larger baking dish. Fill the larger dish with water to come at least 1/4 up the sides of the loaf pan to create a water bath. Bake for 50-55 minutes until the flan’s top is lightly golden and firm to the touch.
5. Step 5: Remove the loaf pan from the water bath and transfer to a cooling rack. Let the flan cool to room temperature, then refrigerate for at least 3 hours to chill and set.
6. Step 6: To unmold, place the pan in about 2 inches of warm water to soften the caramel. Run a knife around the edges, invert a plate over the pan, and quickly turn it over to release the flan.
7. Step 7: Garnish with extra shredded coconut before serving.

Tips & Variations

• Use the seeds of a vanilla bean instead of extract for a more authentic and aromatic flavor.
• For a nuttier twist, toast the shredded coconut lightly before adding it to the mixture and for garnish.
• If you prefer a less sweet dessert, reduce the condensed milk slightly and balance with a pinch of salt.
• Use a glass or ceramic loaf pan for even baking and better heat distribution during the water bath.

Storage

Store the chilled flan covered in the refrigerator for up to 3 days. Keep it in the original loaf pan or transfer to an airtight container after unmolding. Reheat gently by placing the flan in a warm water bath to soften the caramel before serving if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh coconut instead of shredded coconut?

Fresh coconut can be used but may add extra moisture and change the texture slightly. If using fresh, finely chop it and reduce other liquid ingredients slightly.

What if my caramel hardens too much and sticks to the pan?

Soaking the pan in warm water before unmolding softens the caramel, making it easier to release the flan without breaking.

French Antilles Coconut Flan Recipe

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★★★★★

4.8 from 88 reviews

This French Antilles Coconut Flan is a creamy and luscious dessert featuring a rich blend of sweetened condensed milk, coconut milk, eggs, and shredded coconut. Finished with a homemade caramel base and baked in a water bath, it offers a smooth texture with the delightful tropical flavor of coconut. Perfect for a sophisticated yet simple treat inspired by Caribbean flavors.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 4 hours 10 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French Antilles
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

1. Read Cooking Notes: Before you begin, carefully read through all cooking notes to fully understand the process and timing required for this recipe.
2. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C) and place a rack in the middle position. Get an ungreased loaf pan ready and keep it within easy reach as you will work quickly once the caramel is ready.
3. Make the Caramel: Place the sugar in a small saucepan over medium heat. Avoid stirring; instead, gently shake the pan occasionally to allow the sugar to melt evenly. Watch carefully as the sugar melts, bubbles, and changes to a golden amber color. Once the caramel reaches this amber stage, immediately remove the pan from the heat and pour the caramel evenly over the bottom of the loaf pan. Set it aside to cool and harden.
4. Prepare the Flan Mixture: In a large mixing bowl, whisk together the sweetened condensed milk, coconut milk, eggs, vanilla extract, and shredded coconut until thoroughly combined. Pour this mixture gently over the set caramel in the loaf pan.
5. Bake in a Water Bath: Place the loaf pan inside a larger, deeper baking dish. Fill the larger dish with hot water so that it comes about 1/4 of the way up the sides of the loaf pan. Carefully place the assembly in the preheated oven and bake for 50-55 minutes, or until the top is lightly golden and feels firm to the touch.
6. Cool and Chill: Remove the flan from the oven and transfer the loaf pan to a cooling rack to reach room temperature. Once cooled, place the flan in the refrigerator and chill for at least 3 hours to fully set and enhance the flavors.
7. Unmold the Flan: To release the flan, place the loaf pan in a shallow dish with about 2 inches of warm water. This will soften the caramel at the bottom of the pan. Run a knife gently around the edges to loosen the flan. Cover the pan with a plate, hold tightly, and invert quickly to release the flan onto the plate.
8. Garnish and Serve: Sprinkle the flan with additional shredded coconut for garnish before serving, adding extra texture and coconut flavor.

Notes

• Use canned coconut milk for a rich and creamy texture; shake the can well before measuring.
• Do not stir the sugar when making caramel to prevent crystallization; shaking the pan gently is enough to melt evenly.
• Baking the flan in a water bath ensures gentle cooking and prevents cracking or curdling.
• Chilling the flan overnight enhances the set and improves the coconut flavor infusion.
• Warm water bath before unmolding softens the caramel for easy release.

Keywords: French Antilles dessert, coconut flan, caramel flan, coconut milk dessert, baked flan, tropical dessert, Caribbean flan recipe