French Antilles Coconut flan : Flan coco

Indulge in this creamy, tropical coconut flan from the French Antilles. Combining the rich flavours of coconut milk, shredded coconut, and vanilla, this flan is both simple to prepare and delightfully exotic.

Easy coconut flan from french Antilles

Coconut flan is a beloved dessert from the French Caribbean, rich, exotic, and incredibly easy to make.

With just a few simple ingredients like coconut milk, shredded coconut, and vanilla, you can whip up this creamy, dreamy treat in just 5 minutes.

As it bakes, the flan magically separates into two luscious layers: a silky custard and a coconut base.

The only “challenge”? Perfecting the golden caramel that crowns it.

Beautiful, tropical, and irresistibly indulgent, this flan is a show-stopping dessert for any occasion, like sunshine on a plate!

Ingredients for Caribbean Coconut Flan

Here’s everything you need to make a perfectly creamy and flavorful Caribbean coconut flan, with notes to help you choose the best ingredients:

For the Flan Mixture:

• 230g Coconut Milk : Use full-fat canned coconut milk for a rich and creamy texture. Shake well before using to blend the cream and liquid.
• 400g Sweetened Condensed Milk : This adds both sweetness and thickness to the flan. No need for extra sugar thanks to this ingredient.
• 230g Whole Milk : Helps balance the richness of the coconut milk and condensed milk, giving the flan a smooth, custard-like consistency.
• 4 Large Eggs : The binding agent that sets the flan. Make sure they’re fresh and at room temperature for best results.
• 1 Teaspoon Vanilla Extract : Adds a warm, aromatic flavor that complements the coconut beautifully. Pure extract is best.
• 100g Finely Shredded Unsweetened Coconut : Gives the dessert texture and a natural coconut flavor. It separates during baking to form a tasty bottom layer.

For the Caramel:

• 100g Granulated Sugar : Used to make a deep golden caramel that coats the base of the flan. Melt it slowly for best control.
• 1 Teaspoon Water (Optional) : A tiny splash can help the sugar melt evenly, but it’s not strictly necessary.

How to Make Caribbean Coconut Flan – Step-by-Step

Follow these simple steps for a foolproof, creamy coconut flan with perfect caramel and irresistible texture:

1. Make the Caramel

• Melt the sugar: In a saucepan over medium heat, melt 100g of sugar (add 1 tsp water if needed). Do not stir—just swirl the pan gently as it melts.
• Watch the color: Once the sugar turns a golden amber color, immediately remove it from the heat.
• Pour into mould: Carefully pour the hot caramel into your flan mould, tilting it to coat the base evenly.
• Let it set: Allow the caramel to cool and harden at room temperature.

2. Prepare the Flan Mixture

• Blend ingredients: In a blender, combine coconut milk, sweetened condensed milk, whole milk, eggs, and vanilla extract. Blend until smooth.
• Add coconut: Add the shredded coconut and pulse 2–3 times to incorporate without over-blending.

3. Assemble and Bake

• Pour the mixture: Pour the blended flan mixture over the cooled caramel in your mould.
• Prepare a bain-marie: Place the flan mould in a larger baking dish. Pour hot water into the outer dish until it reaches halfway up the sides of the mould.
• Bake: Bake in a preheated oven at 160°C (320°F) for 50 to 60 minutes. The flan is ready when a knife inserted in the center comes out clean.

4. Cool and Unmould

• Cool completely: Remove the flan from the water bath and let it cool at room temperature.
• Chill: Refrigerate for at least 4 hours, or overnight for best results.
• Unmould and serve: Run a knife along the edges to loosen, then invert onto a serving plate. Let the caramel drizzle over the top—pure magic!

Tips for a Perfect Coconut Flan Every Time

Want your Caribbean coconut flan to turn out smooth, creamy, and stunning? Follow these expert tips to avoid common pitfalls and ensure delicious results:

1. Use Full-Fat Coconut Milk : For the richest flavor and silkiest texture, avoid light or low-fat coconut milk. Shake the can well before opening to mix the cream and liquid.

2. Don’t Stir the Caramel : Let the sugar melt undisturbed. Stirring can cause crystallization. Swirl the pan gently once the edges begin to melt to ensure even coloring.

3. Work Quickly with the Caramel : Once the caramel reaches a golden amber hue, pour it immediately into the mould. It hardens fast, so tilt the mould quickly to spread it evenly.

4. Blend the Custard Until Just Smooth : Over-blending can create too much foam or incorporate excess air, which affects the flan’s texture. Blend until just combined.

5. Use a Fine Shredded Coconut : Finely shredded unsweetened coconut gives the best texture. Coarse coconut may not separate well or could remain too chewy.

6. Always Use a Water Bath (Bain-Marie) : This gentle baking method ensures even cooking and prevents the flan from curdling or cracking. Be sure the water comes halfway up the sides of the mould.

7. Don’t Overbake : The flan is done when the center is slightly jiggly but set. Overbaking will make it rubbery. A knife inserted should come out clean.

8. Chill Well Before Unmoulding : Let the flan rest in the fridge for at least 4 hours—overnight is best. This helps it set firmly and makes unmoulding easier.

9. Loosen Edges Gently : Use a thin knife to carefully run along the sides of the flan mould before inverting. Warm the bottom slightly if the caramel doesn’t release easily.

10. Garnish Smartly : A light sprinkle of toasted or fresh shredded coconut on top adds texture, aroma, and visual appeal. You can also add tropical fruits like mango slices for extra flair.

With these tips, your coconut flan will turn out like a pro’s—creamy, luscious, and picture-perfect!

Other desserts to try

• French Cherry Clafoutis Recipe
• Creme caramel recipe with condensed milk
• Light & Creamy Lemon Mousse