If you’re craving a tropical dessert that’s creamy, rich, and bursting with coconut flavor, look no further than this French Antilles Coconut Flan. This classic Caribbean treat combines a smooth, velvety custard base with a luscious caramel topping and a hint of toasted coconut. It’s elegant enough for special occasions but easy enough to make anytime you want a sweet escape to the islands.
Ingredients
For the caramel:
- 1 cup granulated sugar
- 1/4 cup water
For the flan:
- 1 can (400 ml) coconut milk (full fat for richness)
- 1 cup whole milk (or any plant-based milk for vegan option)
- 4 large eggs (or vegan egg replacer)
- 3/4 cup granulated sugar
- 1/2 cup shredded coconut (plus extra for garnish)
- 1 tbsp vanilla extract
- Pinch of salt
Instructions
Step 1: Prepare the caramel
- In a medium saucepan, combine sugar and water over medium heat. Stir until the sugar dissolves.
- Increase heat to medium-high and cook without stirring until the sugar turns a deep amber color, about 8–10 minutes.
- Quickly pour the caramel into a flan mold or a round baking dish, swirling to coat the bottom evenly. Set aside to cool and harden.
Step 2: Make the flan custard
- Preheat your oven to 325°F (160°C).
- In a large mixing bowl, whisk together the eggs and sugar until well combined.
- Add the coconut milk, whole milk, vanilla extract, shredded coconut, and a pinch of salt. Whisk gently until smooth and combined.
Step 3: Bake the flan
- Pour the custard mixture over the set caramel in the mold.
- Place the mold inside a larger baking pan and fill the larger pan with hot water halfway up the sides of the mold (bain-marie).
- Bake for 50–60 minutes or until the flan is set but still slightly jiggly in the center.
- Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight for best results.
Step 4: Serve
- Run a knife around the edges of the flan to loosen it.
- Invert onto a serving plate so the caramel is on top.
- Sprinkle extra shredded coconut for garnish.
- Slice and enjoy your creamy, tropical French Antilles Coconut Flan!
Tips for Success
- Use full-fat coconut milk for a richer, creamier texture.
- Be careful not to burn the caramel—it can turn bitter quickly.
- For a vegan version, substitute eggs with a commercial egg replacer or silken tofu and use plant-based milk.
- Serve chilled with fresh tropical fruits or a drizzle of coconut cream for extra indulgence.
Why You’ll Love This Dessert
This French Antilles Coconut Flan brings the vibrant flavors of the Caribbean right to your table. The silky custard paired with the bittersweet caramel and toasted coconut makes every bite a little vacation. It’s a perfect dessert for warm weather, family gatherings, or just treating yourself.
If you try this recipe, I’d love to hear how it turned out! Share your photos and thoughts in the comments below.