French Antilles Coconut Flan (Flan Coco)

French Antilles Coconut Flan, or Flan Coco, is a luscious dessert that combines the creamy texture of traditional flan with the tropical flavor of coconut. This easy-to-make custard features caramelized sugar on top, silky coconut milk, and shredded coconut for a delightful twist. Perfect for any occasion, this dessert will transport you straight to the Caribbean with every bite.

Ingredients

For the Caramel:

• 1 cup granulated sugar
• 1/4 cup water

For the Coconut Flan:

• 1 can (14 oz) sweetened condensed milk
• 1 can (13.5 oz) coconut milk
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup shredded coconut (unsweetened or sweetened, depending on preference)

Instructions

Step 1: Prepare the Caramel

1. In a medium saucepan over medium heat, combine the sugar and water. Stir gently until the sugar dissolves.
2. Let the mixture cook without stirring until it turns a golden-brown caramel color, about 8–10 minutes. Watch closely to avoid burning.
3. Immediately pour the caramel into the bottom of a flan mold or individual ramekins, tilting to evenly coat the bottom. Set aside to cool and harden.

Step 2: Make the Coconut Flan Mixture

1. In a large mixing bowl, whisk together the sweetened condensed milk, coconut milk, eggs, and vanilla extract until smooth and well combined.
2. Stir in the shredded coconut, ensuring it’s evenly distributed.

Step 3: Assemble and Bake

1. Preheat your oven to 350°F (175°C).
2. Pour the flan mixture over the hardened caramel in the mold or ramekins.
3. Place the mold or ramekins into a large baking dish. Fill the baking dish with hot water until it comes halfway up the sides of the mold or ramekins (creating a bain-marie or water bath).
4. Bake for 45–50 minutes for a large mold or 25–30 minutes for individual ramekins, or until the flan is set but still slightly jiggly in the center.

Step 4: Cool and Unmold

1. Remove the flan from the water bath and let it cool to room temperature.
2. Refrigerate for at least 4 hours or overnight to allow the flan to fully set.
3. To serve, run a knife around the edges of the flan to loosen it. Place a serving plate on top of the mold and quickly invert it to release the flan with its caramel topping.

Serving and Storage Tips

• Serving: Serve the coconut flan chilled with a sprinkle of shredded coconut or fresh berries for a beautiful presentation.
• Storage: Store the flan covered in the refrigerator for up to 4 days.
• Freezing: While flan can technically be frozen, the texture may change slightly. For the best results, enjoy it fresh or chilled.

1. Can I use coconut cream instead of coconut milk?

Yes, coconut cream will make the flan richer and creamier. You can use it in place of coconut milk if you prefer a denser texture.

2. How do I prevent the caramel from hardening too quickly?

Work quickly when pouring the caramel into the mold, as it hardens fast. Tilt the mold to spread the caramel evenly while it’s still hot.

3. Can I make this flan without shredded coconut?

Absolutely! If you prefer a smoother flan, you can omit the shredded coconut. The coconut milk will still provide a delicious coconut flavor.

4. Why is my flan not setting?

The flan may need a little longer in the oven if it hasn’t set. Ensure the water in the bain-marie is hot enough and that the oven temperature is accurate.

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