French Antilles Coconut Flan (Flan Coco)

French Antilles Coconut Flan (Flan Coco): A Tropical Twist on a Classic Dessert

Flan, a beloved dessert in many cultures, gets a tropical makeover with this French Antilles Coconut Flan, also known as Flan Coco. This dessert is rich, creamy, and infused with the delightful flavor of coconut, making it the perfect ending to any meal. With its smooth texture and the sweetness of caramel, Flan Coco is a treat that transports you to the sunny islands of the French Antilles with every bite.

Ingredients:

For the Flan:

• 1 1/2 cup + 1 tbsp (400ml/14oz) sweetened condensed milk
• 1 1/4 cup (300ml/10.15 fl oz) coconut milk (from a can)
• 3 large eggs
• 1 tsp vanilla extract (or seeds from ½ vanilla bean)
• 1 cup (95g) unsweetened shredded coconut (plus extra for garnish)

For the Caramel:

• ½ cup (100g) sugar

Directions:

Step 1 – Make the Caramel:

1. Preheat your oven to 350°F (180°C) and position a rack in the middle. Prepare an ungreased loaf pan and set it aside.
2. In a small saucepan over medium heat, place the sugar and allow it to melt and caramelize. Avoid stirring the sugar; instead, gently shake the pan occasionally to ensure even melting.
3. Watch the caramel closely as it changes color. Once it reaches a golden amber shade, remove it from the heat immediately to prevent burning.
4. Pour the caramel evenly into the bottom of the loaf pan and set it aside to cool and harden.

Step 2 – Prepare the Flan Mixture:

1. In a large mixing bowl, whisk together the sweetened condensed milk, coconut milk, eggs, vanilla extract, and shredded coconut until well combined.
2. Carefully pour the flan mixture over the hardened caramel in the loaf pan.

Step 3 – Bake the Flan:

1. Place the loaf pan into a larger baking dish. Fill the larger dish with water until it reaches at least 1/4 up the sides of the loaf pan. This water bath (bain-marie) ensures even baking and prevents the flan from cracking.
2. Bake the flan for 50-55 minutes, or until the top is lightly golden and firm to the touch.
3. Once baked, remove the flan from the oven and allow it to cool to room temperature on a cooling rack. After it cools, transfer the flan to the refrigerator and chill for at least 3 hours. Chilling helps the flan set and makes it easier to unmold.

Step 4 – Unmold and Serve:

1. After chilling, place the loaf pan in about 2 inches of warm water to soften the caramel at the bottom.
2. Run a knife around the edges of the pan to loosen the flan. Place a serving plate over the pan, hold it firmly, and quickly flip it over to release the flan onto the plate.
3. Sprinkle with extra shredded coconut for a beautiful and tasty garnish before serving.

Nutritional Information:

• Prep Time: 20 minutes
• Cook Time: 50-55 minutes
• Chill Time: 3 hours
• Total Time: 4 hours 15 minutes
• Calories: 320 kcal per serving
• Servings: 8 servings

Conclusion:

French Antilles Coconut Flan, or Flan Coco, is a dessert that combines the classic richness of flan with the tropical essence of coconut. The caramel layer adds a touch of sweetness and a beautiful presentation, making this dessert as visually appealing as it is delicious. Whether you’re hosting a dinner party or simply craving a special treat, this flan is sure to impress. Enjoy the taste of the French Antilles with every creamy, coconut-infused bite!

French Antilles Coconut Flan (Flan Coco)

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• Author: Dulcia
• Total Time: 4 hours 15 minutes (including chilling time)
• Yield: 8 1x

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Description

The French Antilles Coconut Flan, also known as Flan Coco, is a creamy and indulgent dessert that combines the rich flavors of coconut and caramel. This traditional Caribbean treat is made with sweetened condensed milk, coconut milk, and shredded coconut, creating a silky, smooth texture that melts in your mouth. The flan is topped with a layer of golden caramel, adding a delightful sweetness that perfectly complements the tropical coconut flavor.

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Ingredients

Scale 1x2x3x

1 1/2 cup + 1 tbsp (400ml/14oz) sweetened condensed milk
1 1/4 cup (300ml/10.15 fl oz) coconut milk (from a can)
3 large eggs
1 tsp vanilla extract (or seeds from ½ vanilla bean)
1 cup (95g) unsweetened shredded coconut (plus extra for garnish)
For the caramel:
½ cup (100g) sugar

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Instructions

Preheat your oven to 350°F (180°C) with a rack positioned in the middle. Prepare an ungreased loaf pan and set it aside.
Step 1 – Make the Caramel:
Place the sugar in a small saucepan over medium heat. Allow the sugar to melt and caramelize without stirring—only occasionally shake the pan to ensure even melting. Watch the caramel closely as it changes color, and once it reaches a golden amber shade, remove it from the heat immediately.
Pour the caramel evenly into the bottom of the loaf pan and set aside to cool and harden.
Step 2 – Prepare the Flan Mixture
In a large mixing bowl, whisk together the sweetened condensed milk, coconut milk, eggs, vanilla extract, and shredded coconut until well combined.
Pour the flan mixture over the hardened caramel in the loaf pan.
Step 3 – Bake the Flan:
Place the loaf pan into a larger baking dish, and fill the larger dish with water until it reaches at least 1/4 up the sides of the loaf pan.
Bake for 50-55 minutes, or until the top of the flan is lightly golden and firm to the touch.
Remove the flan from the oven and allow it to cool to room temperature on a cooling rack. Once cooled, transfer the flan to the refrigerator and chill for at least 3 hours.
Step 4 – Unmold and Serve:
After chilling, place the loaf pan in about 2 inches of warm water to soften the caramel at the bottom.
Run a knife around the edges of the pan to loosen the flan. Invert a plate over the pan, hold firmly, and quickly flip it over to release the flan onto the plate.
Sprinkle with extra shredded coconut before serving.

• Prep Time: 20 minutes
• Cook Time: 50-55 minutes

Nutrition

• Calories: 320