Comments on: French Antilles Coconut Flan (Flan Coco)

By: Audrey

Audrey — Tue, 23 Dec 2025 07:07:54 +0000

In reply to Clara.

It sould be perfectly fine, Clara! So long as it’s baked properly, you should have no issues, I do this pretty frequently.

Please enjoy and Merry Christmas to you all 🙂

By: Clara

Clara — Tue, 23 Dec 2025 04:46:03 +0000

Hello Audrey! I have made this last Christmas and everyone loved it so much, I am making it again this year! However, I can’t remember – can I unmold the flan a few hours before dinner and put it back in the fridge before serving? I am taking it over to my in-law’s house so would love to avoid unmolding it over there if possible! Thank you

By: Audrey

Audrey — Wed, 30 Apr 2025 06:16:26 +0000

In reply to Mira.

It sounds like a wonderful idea, Mira, but I can’t honestly say that I’ve tried it using anything other than sugar. Hopefully someone else who has can chime in, if they’ve attempted it, but I’d hate to give advice I’m not 100% certain of. I love honey as a sugar substitute, but worry it just wouldn’t work out in this dish – both texturally but also flavor wise (which is delicate).

By: Mira

Mira — Wed, 30 Apr 2025 04:16:59 +0000

Hi, Audrey!
Just found your recipe and would love to try it, but wondering if there is any way to replace the sugar with maple syrup or honey (and make our own condensed milk with one of those sweeteners)
Thanks

By: Audrey

Audrey — Mon, 04 Nov 2024 07:57:05 +0000

In reply to Alyce Pandolfi. Warms my heart, Alyce! I am so happy enjoyed this classic.Just the thought of a bite makes me smile :)

By: Alyce Pandolfi

Alyce Pandolfi — Sun, 03 Nov 2024 16:43:48 +0000

SIMPLY woderful

By: Audrey

Audrey — Mon, 02 Sep 2024 06:11:47 +0000

In reply to Teresa Stiglich. Great tip, Teresa! I guess the ability to do that depends on the quality and type of pan being used. Some pans definitely won't survive the stovetop... But for the ones that do, this is a great idea!

By: Teresa Stiglich

Teresa Stiglich — Sun, 01 Sep 2024 21:45:54 +0000

I have this flan in the oven now. One trick i do is to make caramelized sugar right in the metal loaf pan on top of stove. No need to make it in another pan. My Cuban mother taught me that trick.

By: Audrey

Audrey — Wed, 08 May 2024 06:20:47 +0000

In reply to Raquel.

Hello Raquel, a great question. I can honestly say that I have never seen or made one of these flans any bigger than the one I’ve posted in the recipe. We even have an Antilles market stall at our local market and they sell this flan, and they’re all in this exact size/shape.

So, is it possible? It could be, but I really wouldn’t want to tempt fate too much. Just the way the flan is, and the way it sets… I fear any bigger might cause it to not firm enough throughout. All that said, a slightly longer flan pan I would definitely consider, but I don’t think any wider would be a safe bet.

By: Raquel

Raquel — Wed, 08 May 2024 00:35:12 +0000

Can you double up the recipe and bake it in a larger flan plan? If so, will the baking time double as well? Thank you.