French Antilles Coconut Flan, or Flan Coco, is a beloved dessert that beautifully combines the exotic flavors of coconut milk, shredded coconut, and vanilla. Originating from the French Antilles, this flan is a delightful twist on classic French desserts, making it a popular choice both on the islands and in mainland France, where many French enjoy indulging in Antillean cuisine.
What sets this flan apart is its unique texture: during baking, the shredded coconut naturally separates, forming a biscuit-like crust on top while leaving the rest of the flan smooth and creamy. It’s a truly magical and delicious dessert, perfect for bringing tropical charm to your table.
Prep Time
20 minutes
Cook Time
55 minutes
Total Time
1 hour 15 minutes
Ingredients
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1 1/2 cup + 1 tbsp (400ml/14oz) sweetened condensed milk
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1 1/4 cup (300ml /10.15 fl oz) coconut milk (can)
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3 large eggs
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1 tsp vanilla extract (or seeds of ½ vanilla bean)
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1 cup (95g) unsweetened shredded coconut (plus extra for garnish)
For the caramel:
Instructions
- Make sure you read the cooking notes before you start.
- Pre-heat your oven to 350°F (180°C) with a rack in the middle. Prepare an un-greased loaf pan within arm reach.
- Make the caramel. Place the sugar in a small saucepan over medium-heat. Do not touch the sugar anymore – no stirring; but you can occasionally shake the pan. Let the sugar melt, bubble and turn a golden color. Watch it carefully and when the caramel turns amber, immediately remove from the heat and pour the caramel evenly over the bottom of the pan. Set aside to cool and harden.
- In a large mixing bowl, whisk together the condensed milk, coconut milk, eggs, vanilla extract and shredded coconut. Pour the mixture in the loaf pan (over top of the caramel).
- Place the loaf pan into a larger dish, and fill the larger baking dish with water at least 1/4 up the sides of the loaf pan. Cook for 50-55 minutes, until the top crust is lightly golden and firm to the touch. Transfer the flan to a cooling rack and let cool to room temperature. Transfer into the fridge and chill for at least 3 hours.
- When chilled, place the pan in about 2 inches of fairly warm water, so the caramel at the bottom of the pan softens again. Run a knife around the edges of the pan. Invert a plate over the pan, hold tightly and quickly turn over.
- Sprinkle with shredded coconut before serving.
Notes
- I like to use vanilla extract to flavor the flan, or even better, the seeds of half a vanilla bean. You can also opt for rum or almond extract.
- Make sure you use sweetened condensed milk and unsweetened shredded coconut. Using sweetened shredded coconut would result in a flan that is just too sweet.
- Use the freshest eggs possible.
- If the top of the flan is browning too much when baking, simply place a sheet of foil on top to prevent it from darkening further.
- Make sure the flan is fully chilled (at least 4 hours) before you un-mold it. If it isn’t chilled enough, it will likely collapse when you flip it.
- Likewise, make sure you leave the mold in 2 inches of hot water for about 10 minutes before you unmold the flan, to allow the caramel at the bottom to soften itself and release the flan.
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