Print

French Antilles Coconut Flan Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

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