Description
Creamy coconut flan from French Antilles blends tropical sweetness with rich custard. Caribbean culinary traditions shine through this delightful dessert you’ll savor with pure pleasure.
Ingredients
Scale
- ½ cup (100g) sugar
- 1 ½ cup + 1 tbsp (400ml/14 oz) sweetened condensed milk
- 1 ¼ cup (300ml/10.15 fl oz) coconut milk (from a can)
- 3 large eggs
- 1 cup (95g) unsweetened shredded coconut (plus extra for garnish)
- 1 tsp vanilla extract (or seeds from ½ vanilla bean)
Instructions
- Caramel Creation: Melt sugar in a saucepan over medium heat, swirling gently until it transforms into a deep amber liquid. Remove immediately from heat to prevent burning.
- Pan Preparation: Spread the molten caramel evenly across the base of a loaf pan, allowing it to cool and form a glossy, hardened layer.
- Mixture Fusion: Blend coconut milk, sweetened condensed milk, eggs, vanilla extract, and shredded coconut in a large bowl until smooth and thoroughly combined.
- Water Bath Assembly: Position the loaf pan inside a larger baking dish, then fill the outer dish with water reaching one-quarter up the loaf pan’s sides. Pour the coconut mixture over the caramel layer, ensuring uniform distribution.
- Baking Transformation: Place the water bath in a preheated oven at 350°F (180°C). Bake for 50-55 minutes until the surface turns golden and feels set when gently touched.
- Cooling Process: Remove the flan from the oven and allow it to cool completely at room temperature on a wire rack. Refrigerate for at least three hours to achieve optimal texture and flavor melding.
- Serving Presentation: Briefly submerge the loaf pan in warm water to loosen the caramel. Run a knife along the edges, then confidently invert onto a serving plate in one swift motion. Sprinkle additional shredded coconut as a final garnish before presenting this French Antilles delicacy.
Notes
- Caramelize with Care: Watch sugar transform slowly and swirl gently to prevent burning, creating a perfect amber-colored caramel without stirring.
- Water Bath Wisdom: Use hot water reaching one-quarter up the pan’s sides to ensure even, gentle baking and prevent cracking in the delicate custard.
- Chilling is Crucial: Refrigerate for at least three hours to allow the flan to set completely and develop a rich, smooth texture that holds its shape.
- Inversion Technique: Run a knife around edges and briefly dip pan in warm water to help release the flan smoothly onto the serving plate without breaking.
- Prep Time: 20 minutes
- Cook Time: 50-55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French Antilles
Nutrition
- Serving Size: 7
- Calories: 284
- Sugar: 33g
- Sodium: 60mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 89mg